Rhubarb Meringue Gateau

Ingredients

• 200 g flour
• 150 g butter
• 200 g sugar
• 1 pinch of salt
• 1 package vanillinsugar
• 1 level teaspoon baking-powder
• 2 eggs
• 750 g rhubarb
• 1 teaspoon lemon-juice
• 2 soup-spoon almonds

Preparation

• Sieve the flour in a bowl.
• Add the butter, 50 g sugar, the salt, the vanillinsugar, the baking-powder and 2 egg yolk.
• Grease a spring form (24 cm diameter).
• Roll 2/3 of the dough out.
• Make a fingerthick roll out of the rest and put it to the border of the spring form.
• Stick the dough with a fork.
• Bake at 200° C for 10 minutes.
• Wash and peel the rhubarb and cut it to peaces of 2 cm lenght.
• Mix the rhubard with 50 g sugar.
• Stir the egg-white with the lemon-juice and 100 g sugar to stiff.
• Add the rhubarb to the egg-white.
• Spread the grinded almonds over the dough and cover it with the rhubard-mix.
• Bake it for 40 minutes at 175° C.

Refinement

• -

Questions, stimulus and tips to: ike-rh@topmail.de

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