Pieplants Cake – Rhabarberkuchen

Im Garten meiner Freundin gedeiht Rhabarber prächtig, bei mir leider nicht. Und sie mag ihn nicht mal besonders. Daher war sie mehr als froh, dass ich ihr die Ernte abnahm. Einen Teil habe ich zu einem wahnsinnig leckeren Kuchen verarbeitet und den anderen Teil friere ich ein und wird später mal zur Erdbeermarmelade gemischt.

In the garden of my friend pieplants (rhubarbs) thrives superb, unfortunately not with me. And they do not even particularly like it. Therefore she was more than glad that I took her harvest. Some of them I've made into a incredibly delicious cake and the other part I freeze and then mix it with strawberries for jam. 

Recipe:

175 g/0.39 lb/6.17 oz sugar

175 g/0.39 lb/6.17 oz butter

175 g/0.39 lb/6.17 oz flour

2 teaspoons baking powder

3 egg yolks

3 tablespoons lukewarm water

500 g/1.1 lb pieplants, trimmed, cut into small pieces

Meringue:

3 egg whites

175 g/0.39 lb/6.17 oz sugar

Preheat oven to 175°C/347F. Prepare the dough, pour into a baking dish and add the rhubarbs pieces on it. Put in the oven for 25 minutes. Meringue: Beat the egg white until stiff and add the sugar, mix well. Spread the meringue after 25 minutes baking time on the cake and bake another 20 minutes. Let cool the cake briefly after baking time in the form. 

Have a nice day!