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Ingredients:
500g rhubarb, cut into pieces
3 medium apples, peeled and diced
200g sugar 250g
wheat flour
150g butter, at room temperature
3 eggs
1 teaspoon baking powder
1 teaspoon cinnamon
Pinch of salt
3 egg whites
150g icing sugar
Instructions:
Preheat the oven to 180°C. Prepare a baking tin by greasing it with butter and dusting it with flour.
In a bowl, combine the flour, baking powder, cinnamon and salt.
In a separate bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing constantly.
Gradually add the dry ingredients to the butter mixture, mixing until combined.
Pour half the batter into the bottom of the tin, then arrange the sliced apples and rhubarb on top. Cover with the remaining batter.
In a separate bowl, beat the egg whites until stiff peaks form, then add the icing sugar, continuing to beat until the mixture is shiny and stiff.
Spread the whipped meringue over the top of the cake, smoothing the surface.
Bake in the oven for about 30-35 minutes, until the meringue is golden and the cake is cooked through.
Once baked, set the cake aside to cool before slicing and serving.
Preparation time: 20 minutes | Cooking time: 35 minutes | Total time: 55 minutes
Calories: About 250 kcal per serving | Servings: Makes about 8 servings
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