Rhubarb meringue pie

Category: Pastries / Bread / Cake

Preparation:

Peel the rhubarb and cut into slices of about 2 cm thick.
Preheat the oven with the top/bottom heat function to 180 °C.
Place the ingredients for the dough in a mixing bowl and mix with the electric mixer to a smooth batter.
Grease a 26 cm springform pan and fill with the batter. Spread the rhubarb pieces out on the batter. Place the baking pan on a rack in the middle of the oven and bake at 180 °C for about 50 minutes. Then take it out of the oven.
Put the egg white and a pinch of salt in a mixing bowl and beat until very stiff with the electric mixer.
Preheat the oven with the grill function to 250 °C.
Put the cake in the oven and brown it under the grill to a golden yellow colour.

Important: This process only takes a short time. Do not leave the cake unattended. Then take it out and allow to cool.

750 g Rhubarb

For the batter:

125 g soft butter

125 g sugar

3 eggs

1 organic lemon (grated zest)

200 g flour

2 tsp baking powder

100 ml milk

for the meringue topping:

2 egg whites

1 pinch salt

Gerät: Oven
Funktion: Top-/ bottom heat
Temperature: 180 °C

Nutritional information

Carbohydrates 287 g

Protein 41 g

Fat 145 g

Calories / bread units (BU)

Recipe 2,687 kcal

Serving - 168 kcal

Serving 1.5 BU