Rhubarb Pie with Meringue

A simple but delicious cake recipe:

1: Knead butter, sugar + salt together, then mix in egg yolks u.

with the sifted flour knead everything together to a firm shortcrust pastry.

2: Rinse the rhubarb, pat dry and remove the skin. Cut it into pieces about 5cm long, sprinkle with sugar and marinate with apricot liqueur. let it stand for about 1-2 hours.

3: Roll out the shortcrust pastry to the size of the tart springform pan, prick it with a fork every 2 cm or so and bake at 180 °C or so.

4: Cool the short pastry briefly and spread with half of the vanilla cream. Place the sponge cake base on top and spread the rest of the vanilla cream on top.

5: Spread the sliced rhubarb evenly on top and bake at 180 °C for 30 minutes.

6: In the meantime, whip the egg whites for the meringue mixture with the sugar until stiff and fill into a piping bag.

7: After baking for half an hour, allow the rhubarb cake to cool briefly, then pipe the meringue mixture in a lattice shape and bake for another 5 minutes at about 200 °C.

Sat.1 Tip:

Pay attention when shopping:

The rhubarb stalks must be firm, fresh and juicy at the edges. Rhubarb is only eaten cooked, and it provides 10 calories per 100g.

The rhubarb contains provitamin A, vitamin B6, B1, B2 and vitamin C, as well as phosphorus, potassium, calcium, magnesium and iron.

Thanks to these ingredients wi

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