German Rhubarb Meringue Sheet Cake Recipe

Rhubarb Meringue Sheet Cake

preheat the oven 400°F/200°C and line a baking sheet with parchment paper

Dough
200g/ 1 cup Quark (pressed cottage cheese or ricotta)
400g/ 4 cups flour
1 egg
6 tbsp vegetable oil
100g/ 1/2 cup granulated sugar
6 tbsp milk
4 tbsp vanilla sugar
1 dash salt
3 tbsp baking powder

mix all ingredients together and knead very well. roll out on a baking sheet.

Chop 3 rhubarb stalks finely and throw on dough and drizzle with a bit of sugar.

Bake 30 min. In the meantime beat 4 egg whites with a 1 cup of sugar and 1 tsp cream of tartar. (You could fold in a few almond slivers if you like) take out the cake and spread the meringue on top and back for another 12 min.