Ingredients
10
10 servings
- •0.5 cup unsalted butter, at room temperature
- •0.625 cup white sugar
- •2 teaspoons vanilla sugar
- •1 pinch salt
- •2 eggs
- •1.125 cups all-purpose flour
- •2 teaspoons baking powder
- •3 cups peeled and chopped rhubarb, or more to taste
- •2 tablespoons white sugar
- •3 egg whites
- •0.75 cup white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
- Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.
- Bake in the preheated oven until lightly browned, about 30 minutes.
- Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.
- Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.
Nutritional Facts
Per 10 servings
- Calories: 278
- Carbohydrate: 44g
- Fat: 10g
- Fiber: 1g
- Protein: 4g
- Sugar: 31g
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