Rhubarb cake with meringue without sugar
Rhubarb only arrived in Europe from Asia in the 18th century. Today, it is an essential part of our kitchens and is used every year to make compotes, cold dishes, and cakes. We don’t want to miss out on rhubarb either, especially when it comes to this recipe for a moist rhubarb cake with a crispy, light meringue topping.
Instructions
1. Preheat the oven to 170 °C fan.
2. Peel the rhubarb and cut into pieces about 1 cm wide. Mix in a bowl with the jam.
3. Beat the butter, Xucker and vanilla pulp until creamy, then gradually add the egg yolks, whole eggs and quark and continue stirring. Set the egg whites to one side for now.
4. Mix the ground almonds, almond flour and baking powder and add to the batter. Add a dash of rose water and mix everything into a smooth dough.
5. Now put the dough into a greased springform pan and spread the rhubarb on top.
6. Bake the cake for 25 minutes. About 5 minutes before the end of the baking time, the egg whites can be beaten with powdered erythritol, Xucker Premium and baking powder until stiff and shiny.
7. Now switch the oven to top and bottom heat, spread the meringue on the rhubarb cake and bake for another 20 minutes.
8. Leave to cool in the switched off, open oven.
Tip: Strawberries go perfectly with rhubarb. For even more strawberry flavor, the amount of Xucker strawberry fruit spread can be increased to 50 g.