Preparamos esta exquisita tarta de ruibarbo con merengue y almendras laminadas durante toda la primavera
Esta tarta de ruibarbo con merengue es un delicioso postre veraniego, ideal para celebrar un cumpleaños en un día cálido o simplemente para sorprender a tus invitados con algo especial. ¡La mejor manera de preparar ruibarbo!
This rhubarb tart with meringue is a delicious summery cake to serve on a warm birthday, or simply when you have guests and want to put something special on the table. The very best way to prepare rhubarb!
We can hardly resist those bunches of pinkish-red rhubarb stalks that smile at us from the store again in the spring. This rhubarb tart with meringue has been a favorite rhubarb recipe in the editorial office for years, because it is not only divine but also great fun to make. It comes from Caroline.
This is how you make the rhubarb pie
- Wash the rhubarb and dry it. Cut into small pieces, put them in a bowl with two tablespoons of sugar, and toss.
- Let them stand for a moment. Then put them in a colander and let them drain for at least an hour (I left it longer). A lot of moisture is released. In the meantime, toast the almonds, let them cool, and grind them finely. I do this in my cheese grinder.
- Preheat the oven to 175 degrees and grease a springform pan with a diameter of 24-26 centimeters.
- Line the bottom of the baking dish with parchment paper. In a bowl, mix the sifted flour, ground almonds, salt, and baking powder. Set aside.
- Using a hand mixer, mix the butter, sugar, and vanilla extract until the butter is light and fluffy and the sugar is combined.
- Mix in the eggs one by one. Mix in the dry ingredients at very low speed until just combined; do not overmix.
- Pour the batter into the tin, smooth it out, and distribute the drained rhubarb over it. Place the tin in the oven and bake for 25 minutes.
- Meanwhile, whisk the egg whites until stiff, add the sugar little by little, and mix until the egg whites are firm and glossy. Spread the meringue over the rhubarb and sprinkle some almond flakes over it.
- Return to the oven and bake the cake for another 15 minutes. If the meringue starts to brown too much, you can carefully cover it with aluminum foil.
- Let cool completely and only then remove the mold.