Bosch 8 Series, Recipes, Page: 177 / 236

Cakes and small baked items | 175
Rhubarb tart with meringue
[Index: ]
MCRC00904061_BO_Rhabarberkuchen-030_F39MCRC00918078_SE_Rhabarberkuchen-017MCRC00903328_NF_Rhabarberkuchen-014_RZ1Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
Ingredients
| To make approx. 20 servings
Universal pan
Topping:
1250 g rhubarb
100 g sugar
Sponge mixture:
225 g butter
200 g sugar
2 sachets vanilla sugar
4 eggs
500 g flour
1 sachet baking powder
1 pinch salt
Meringue:
6 egg whites
275 g sugar
In addition:
Butter for greasing the baking tray
Per serving
201 kcal, 22 g carbs, 11 g fat, 3 g protein,
1,8 BU
Preparation
1 |
Wash and trim the rhubarb and cut into
chunks approximately 3 cm long, then place into a
bowl. Sprinkle with the sugar.
2 |
For the sponge mixture, mix together butter,
sugar and vanilla sugar until light and fluffy.
Gradually stir in the eggs.
3 |
Mix the flour, baking powder and salt and fold
into the frothy mixture.
4 |
Grease the universal pan. Add the sponge
mixture and spread evenly.
5 |
Pat the rhubarb dry and distribute on the
mixture. Bake the topped sponge mixture for
20 minutes as indicated.
Universal pan, level 2Top/bottom heating falseTemperature180 °C180Duration45-55 minutes45
6 |
Meanwhile, beat the egg whites for the
meringue until they are stiff, then gradually add
the sugar.
7 |
Spread the egg white mixture over the partially
baked rhubarb cake and finish baking as
indicated.
Setting procedure:
Tip:
This cake also works well with other sour fruit,
such as gooseberries or redcurrants.
Universal pan, level 2
Top/bottom heating
180 °C
Baking time: 45-55 minutes