40 min

I have found another use for my rhubarb in these tasty slices. The meringue compliments the tart rhubarb perfectly and the quark dough keeps it all wonderfully moist.

Rhubarb Meringue Slices

For the dough
  • 200g plain flour
  • 2 tsp baking powder
  • 100g quark
  • 65ml milk
  • 65ml sunflower oil
  • 50g caster sugar
  • 1 tsp vanilla extract
  • Pinch of salt
For the Rhubarb Topping
  • 500g rhubarb, cut into 2cm slices
  • 330g low fat quark
  • 100g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 2 egg yolks
  • 35g unsalted butter, melted
  • 35g cornflour

For the Meringue

  • 2 egg whites
  • 100g icing sugar
  1. Preheat the oven to 180C/160C fan. Grease and line a 25cm square tin with baking parchment.
  2. For the dough, mix together the flour, baking powder, quark, milk, oil, caster sugar, vanilla and salt. Using your hand mixer with the dough attachment work the mixture until you have a smooth dough. Be careful not to over mix as this can make the dough sticky and difficult to handle.
  3. Press the dough evenly into the tin or roll out on a work surface lightly dusted with flour.
  4. For the rhubarb topping, beat together the quark, sugar, vanilla, eggs, egg yolks, butter and cornflour until smooth. Stir in the rhubarb and spread the mixture over the dough.
  5. Bake in the preheated oven for 25 – 30 minutes until firm to the touch but still slightly wobbly.
  6. Increase the oven temperature to 200C/180C fan.
  7. For the meringue, using a clean bowl, beat the egg whites until stiff. Slowly beat in the icing sugar until the mixture is thick and glossy.
  8. Pipe or spread the meringue over the cake and return to the oven for another 10 minutes until golden brown.


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