Bärbel's rhubarb pie
© 2006-2024 Valéria's Cuisine
Juicy, slightly tart cake with meringue.
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Ingredients
| Dough | |
| 250 g | butter |
| 250 g | sugar |
| 250 g | flour |
| 100 g | cooking starch |
| 1/2 packet | baking powder |
| 2 packets | vanilla sugar |
| pinch of salt | |
| 2 | whole eggs |
| 4 | yolks |
| some milk | |
| 1 kg | rhubarb |
| Meringue | |
| 4 | egg whites |
| 250 g | sugar |
| 1 tsp | lemon juice |
Preparation
Wash, optionally remove the lint from the rhubarb and cut it into 1cm slices. Set aside.
Beat the butter well and add the sugar little by little, beating constantly. Add the 2 whole eggs one by one and also the 4 yolks. Add the salt, the vanilla, the sifted dry ingredients, and the milk. Spread the dough on a greased and floured tray or round pan. Spread the rhubarb pieces over the dough. Bake in a preheated oven at 180 °C for 30-40 minutes.
Beat the 4 egg whites until stiff, adding the sugar and the lemon juice little by little.
After baking the cake for 30 minutes, remove it from the oven, cover it completely with the meringue and bake it again at 150 °C for 15 to 20 minutes.