INGREDIENTS
CRISP BOTTOM
- 200 g of wheat flour
- 50 g of potato flour
- 200 g butter, cold
- 50 g of sugar
- pinch of salt
- 1/2 teaspoon of baking powder
- 4 yolks (keep the whites for the meringue)
RHUBARB
- 600 g of rhubarb
- 3 tablespoons of potato flour
- 1/2 teaspoon of cinnamon
- approx. 180 g of raspberry jam/jam
- 3 tablespoons of almond flakes
MERINGUE
- 4 proteins
- 200 g of sugar
- 1 tablespoon of potato flour
PREPARATION
CRISP BOTTOM
- Sift the flour into a bowl, add finely chopped cold butter, sugar, salt and baking powder. Mix with a shortcrust pastry mixer or rub the butter and flour with your fingers until fine crumbs are formed. Add the yolks and knead the dough quickly.
- Roll it out or line a baking tin with dimensions of approx. 26 x 36 cm, previously greased with butter and lined with baking paper. Place in the fridge while the oven preheats to 170 degrees C. Prick the bottom with a fork and place in the oven for 20 minutes.
RHUBARB
- Rinse the rhubarb, dry it and cut off the leaves, cut the stems into 1 cm pieces. Place in a bowl, add potato flour, cinnamon and mix. Then roughly mix with half of the jam.
MERINGUE
- Beat the egg whites until stiff, then gradually add sugar and beat at high speed with the mixer. Beat for another 2-3 minutes until the foam is thick and shiny, then add the potato flour and mix for half a minute.
- Spread the remaining jam over the baked base, add the rhubarb, put the meringue on top, sprinkle with almond flakes and put in the oven. Bake for 20 minutes at 170 degrees C , then reduce the temperature to 60 degrees and turn on the fan (fan air circulation), thus drying the meringue for an additional 15 minutes. Remove from the oven and cut into portions.