26 cm springform pan
500 g rhubarb
Peel the rhubarb and cut into pieces.
1 tbsp sugar
Mix together and leave to stand.
Custard:
1 packet vanilla pudding powder
450 g milk
40 g sugar
1 egg yolk
1 pinch of salt
Prepare according to the instructions on the packet and leave to cool to room temperature.
Base:
200 g flour
75 g sugar
75 g butter
3 egg yolks
½ packet baking powder
1 pinch salt
Knead quickly and place in a springform pan, pulling up the edges.
160 °C top/bottom heat
50 minutes
Meringue:
4 egg whites
250 g sugar
1 pinch salt
Beat until stiff until the sugar has dissolved, then spread on the hot cake.
160 °C top/bottom heat
15 minutes
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