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!