Rhubarb Cake with Meringue - Rabarberkaka med marängtäcke

RHUBARB CAKE WITH MERINGUE

Rabarberkaka med marängtäcke

Serves 4

5.3 oz butter

0.4 cup sugar

2 egg yolks (save the

whites for the meringue)

1.4 cups flour

1½ teaspoon baking powder

2 teaspoons vanilla sugar

0.2 cup regular milk

10.6 oz young rhubarb

2 tablespoons sugar

Meringue cover:

2 egg whites

0.4 cup sugar

Decoration:

violets (if you wish, they are edible)

For serving:

vanilla ice cream

Preheat oven to 347F.

Line a springform pan, diameter approx 9 inches, with baking paper. Grease the pan and "flour" it with semolina.

Beat room-tempered butter and sugar until white and fluffy. Add egg yolks. Mix flour, baking powder and vanilla sugar and stir into the batter. Add milk and blend well. Spread out the batter in the baking pan.

Trim and cut the rhubarb stems in pieces and mix them with sugar. Divide over the cake batter. 

Meringue:

Beat the egg whites to a thick, firm meringue in a dry, clean bowl. Add sugar and beat the meringue until glossy. Spread out the meringue in the pan. Bake in the lower part of the oven for about 40 minutes. Allow to cool.

Place the cake on a serving plate, decorate with violets and serve with vanilla ice cream.

Enjoy!

Bella