These fine Cuts They combine the best of the spring garden with exquisite patisserie. A tangy, freshly baked pastry rests on a crumbly base. rhubarb, which is made from a light, golden-brown baked meringue topping is crowned.

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If Mom got a cake for Mother's Day, which she baked herself, by the way, then Dad would get one for Father's Day too. That was our little daughter's motto. Equal rights for all! So Dad was served this delicious and fruity rhubarb and almond meringue slice for Father's Day.

Why Rhubarb and almond meringue slices 

The only difference to my Mother's Day cake was that he didn't have to bake it himself; the ladies (my wife and I) were in the kitchen, whisking away once again for these rhubarb-almond meringue slices. I think if my husband had baked it, it would have been a disaster, and the kitchen would have looked like a war zone afterward. He's much better at baking than I am, which is very handy. So everyone has their own advantages in our house. Is it the same for you?

But back to the Rhubarb and almond meringue slices.I highly recommend them. Firstly, they're easy to bake, and secondly, you'll love them. The light, airy dough alone is simply heavenly, and the rhubarb cream filling is divine – you'll want to lick the bowl clean.

What ingredients are needed for rhubarb slices with a meringue topping?

For this summery sheet cake, you need a combination of a light batter and a light meringue layer. The base consists of 200 g butter, 175 g flour, 4 eggs (size M) and a touch of freshness Organic lemon peel. For the characteristic meringue, the egg whites are mixed with a portion of the total 300 g sugar whipped until stiff and with 75 g flaked almonds refined. The fruity filling consists of 600g fresh rhubarb, apple juice and vanilla pudding powder combined, which gives the cake a pleasant acidity and stability.

How do you achieve the perfect combination of meringue and sponge cake?

The key to these slices lies in baking the base and topping simultaneously. First, a classic sponge cake batter is spread on the baking sheet. Then, the stiffly beaten egg white mixture is spread on top and sprinkled with almonds. 160 °C (or 140 °C fan-assisted) bakes the plate for approximately... 30 minutes, until the meringue is glossy and firm. It is important to let the base cool completely after baking before halving it and sandwiching it together with the creamy rhubarb filling, so that the layers remain stable.

How do you prepare the fruity rhubarb pudding filling?

To prevent the slices from becoming soggy, the rhubarb is cooked into a firm compote. For this, the rhubarb pieces are cooked with apple juice and sugar boiled and mixed with Vanilla pudding powder Once the compote has cooled, gently fold in stiffly whipped cream with cream stabilizer. Spread this cream onto the bottom half of the pastry and cover with the second half. For the best flavor, the rhubarb-almond meringue slices should be chilled before serving. Let it steep for 2 to 3 hours..

Rhubarb and almond meringue slices

These fine Cuts They combine the best of the spring garden with exquisite patisserie. A tangy, freshly baked pastry rests on a crumbly base. rhubarb, which is made from a light, golden-brown baked meringue topping is crowned.

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Portions: 10 Piece

Baking utensils:

• 1 baking tray
• 1 sheet of baking paper for the baking tray

For the dough and meringue:

• 4 Piece eggs Size M
• 200 g soft butter
• 300 g Sugar
• 1 TL vanilla sugar
• 175 g Flour
• 3 TL baking powder
• 2 TL grated zest of 1 organic lemon
• 75 g Almond flakes

For the filling:

• 600 g rhubarb
• 1 parcel Vanilla pudding powder for cooking
• 300 ml apple juice
• 80 g Sugar
• 250 g cream
• 1 parcel Cream stabilizer

Preparation:

Preparation for almond meringue dough:

• Preheat oven to 160°C. Line a baking sheet with parchment paper. Separate the eggs for the batter.
• Cream the butter and 150g of sugar with the beaters of a hand mixer for about 5 minutes.
• Stir in the egg yolks. Mix together the flour, baking powder, vanilla, and lemon zest, then briefly stir in.
• Place the dough onto the baking sheet and spread it evenly using a dough scraper.
• For the meringue, beat the egg whites until stiff, gradually adding the remaining sugar while stirring until the meringue is thick and glossy.
• Spread the meringue onto the dough and sprinkle with almond flakes.
• Bake in the oven (bottom rack, fan-assisted 140°C) for about 30 minutes. Remove the cake and let it cool for about 30 minutes.

For the filling

• Meanwhile, for the topping, clean, wash, peel and cut the rhubarb into pieces about 4 cm long.
• Mix the pudding powder and 5 tablespoons of apple juice.
• Bring the remaining apple juice, 50g of sugar and rhubarb to a boil and let it cook for about 2 minutes.
• Stir in the prepared pudding powder and bring to a boil, remove the pot from the heat and let the compote cool.
• Whip the cream with the remaining sugar and cream stabilizer until stiff.
• Gently fold the cream into the cold rhubarb compote.
• Cut the dough sheet in half crosswise.
• Spread the rhubarb cream on the bottom half. Place the top half on top and let the cake sit for 2-3 hours.

Piece 100

Calories: 353 kcal

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If you love rhubarb, you should definitely try mine. Mini cheesecakes with rhubarb Give it a try. I wish you all a wonderful weekend!
Yours, Tina-Maria