Rhubarb and meringue
We already had our first rhubarb stalks this year – as fruit sauce with rice pudding. Today I tried a new recipe with a lovely short crust emphasizing the sweet-sour note of the rhubarb filling. It’s once again a recipe from Hefe-und-mehr and I recommend trying it.
Ingredients for a 28cm tarte mold:
200g wheat flour
2 egg yolks (eggs size L)
some lemon zest
75g caster sugar
125g soft unsalted butter
Filling:
500 – 600g rhubarb stalks
3 egg whites (eggs size L)
120g caster sugar
1 dash of salt
50g bread crumbs
50g ground almonds
Mix all ingredients for pastry in a larg bowl, knead und put it in the fridge for 30 minutes. Then roll out the pastry, leaving aside a small ball, and put it in a greased mold. Form a long band of the remaining pastry ball and put it on the edge of the mold.
For the filling wash rhubarb, peel if necessary and cut it into small pieces. Whisk egg whites with salt until half stiff, add sugar and whisk until sugar is completel absorbed and stiff peaks come up. Carefully fold in bread crumbs, ground almonds and rhubarb. Pour mixture into the mold.
Put cake into the preheated oven at 200°C and cook for 30-40 minutes until peaks are becoming lightly brown. Remove cake from oven and set it on a cooling rack. You may serve it after cooling but it will be delicious the next day too, when completely infused
