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Rabarbribrita, rhubarb cake with meringue

Posted date : 01.02.2016 In Dessert, Different dishes

The recipe of this wonderful, gentle and very interesting flavor combinations on the cake shared Annie. Cake just melts in your mouth, the air sour cream with rhubarb and tender dough with crispy meringue — it’s just a wonderful combination!

Ingredients

Dough:

Butter — 125 g

Sugar — 100 g

Flour — 150 g

Milk — 100 ml

The egg yolk — 2

Baking powder — 2 teaspoons

Meringue:

Egg white — 2

Vanilla sugar — 1 teaspoon

Sugar — 100 g

almond petals — 100 g

Filling:

Rhubarb — 500 g

Cinnamon — 1 stick

Cream (33%) — 200 ml

Sugar — 100 g

Water — 50 ml

Note

1. Butter, beat the sugar, add the yolks. Sift the flour into the dough, baking powder, pour the milk and whisk again. We spread the dough in a greased with butter form the size of 30 x 25 and send in a preheated 180 degree oven for 10 minutes.

2. Squirrels, beat with a pinch of salt in a solid foam, gradually add sugar, continuing to whisk. Distribute on the basis of proteins, sprinkle with almonds and send in the oven for 15 minutes. Ready cake Let cool completely and cut into 2 parts.

3. Rhubarb cleanse, cut into cubes, mix in a saucepan with the sugar, water and cinnamon stick, bring to a boil and cook over low heat until soft (just a couple of minutes). Cooled rhubarb and drainage.

4. Cream whisk in a solid foam cooled down and mixed with rhubarb. We spread the cream on a piece of dough, flatten and cover the second. Send cake in the refrigerator for 1 — 2 hours and serve. Bon Appetit!

Translated by site: chocolate-kiss.ru