Description
Zarter Mürbeteigboden, saftig-säuerlicher Rhabarber und cremiger Vanillepudding vereinen sich unter einer goldbraunen, luftig-knusprigen Baiserhaube zu einem unwiderstehlich frischen Frühlingsgenuss.
Ingredients
Scale
- 1 kg Rhabarber
- 300 g Mehl
- 100 g Zucker (auch Fruchtzucker möglich)
- 120 g Butter
- 4 Eigelb
- 1/2 Päckchen Backpulver
- 1 Päckchen Vanillepuddingpulver
- 1/2 Liter Milch
- 4 Eiweiß
- 150 g Zucker (auch Fruchtzucker möglich)
Instructions
- Begin by preparing the dough. In a large mixing bowl, use an electric mixer or a wooden spoon to cream the butter and 100 g of sugar together until the mixture is light and fluffy. Add the 4 egg yolks, one at a time, and continue to beat until fully incorporated.
- In a separate bowl, combine the flour and the baking powder. Gradually add this mixture to the butter, sugar, and egg yolk mixture. Mix everything together until a smooth, pliable dough forms.
- Lightly grease a springform pan with a diameter of approximately 28 cm. Press the dough evenly into the bottom of the pan and up the sides to form a crust. Use a fork to prick the dough all over the base to prevent air bubbles while baking. Set aside.
- Prepare the rhubarb by first peeling it to remove the tough outer skin. Cut the peeled rhubarb into small, even pieces, approximately 1-2 cm in length.
- Prepare the vanilla pudding according to the package instructions: combine the vanilla pudding powder with 1/2 liter of milk and cook it in a saucepan over medium heat, stirring constantly, until it thickens.
- Once the pudding is ready, remove it from the heat and allow it to cool slightly. Gently fold in the chopped rhubarb, ensuring the pieces are evenly distributed throughout the pudding mixture.
- Pour the rhubarb and pudding mixture onto the prepared dough in the springform pan. Use a spatula to smooth the top so it is evenly distributed.
- Preheat your oven to 160°C (320°F) if you haven’t already. Place the cake in the middle rack of the preheated oven and bake for approximately 55 minutes, or until the edges of the crust are golden and the filling is set.
- While the cake is baking, separate the 4 eggs and place the egg whites in a clean, dry mixing bowl. Using an electric mixer, beat the egg whites until they become frothy. Gradually add the 150 g of sugar, continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved. This will create your meringue topping.
- Once the cake has baked for 55 minutes, remove it from the oven. Immediately spread the meringue evenly over the hot cake using a spatula, making decorative peaks if desired.
- Return the cake to the oven and bake for an additional 10 to 15 minutes at the same temperature, or until the meringue is lightly golden and crisp on the outside.
- Remove the cake from the oven and allow it to cool in the springform pan. Once cooled, carefully remove the pan, slice the cake, and serve. The cake can be enjoyed slightly warm or fully cooled.
Notes
For best results, use fresh, firm rhubarb stalks. Peeling the rhubarb is important to avoid stringy texture in the cake. Allow the cake to cool before removing from the springform pan to prevent the meringue from cracking. The cake keeps well in the refrigerator for up to 2 days, but the meringue is best enjoyed on the day it is baked. You can substitute regular sugar with fruit sugar if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
