Christiane made this cake for my birthday and served it with fresh raspberry sauce. The tangy sweet and sour tastes make this dessert light and delicious.Thank you for your recipe Christiane!
750 g. Rhubarb
70 g. Ghee
70 g. Coconut sugar or jaggery
½ tsp Vanilla or ½ vanilla pod, cut in 2
3 Egg yolks
160 wheat flour
1 tsp Baking powder
6 tbsp Almond, coconut or rice milk
Heat the oven to 350o F. Clean the rhubarb and chop into 2cm cubes.
Mix all the other ingredients and pour into a greased springform pan. Lay the rhubarb evenly on top. Bake in the oven for about 45 minutes or so.
3 Egg whites
pinch of Salt
100 g. Sugar
a few drops of Lemon juice
Heat the oven to 400o F.
Beat the egg whites and salt to make a meringue. Add the sugar and few drops of lemon juice. Put meringue mixture on top of the baked cake and bake for another 15 minutes. Let cool in the oven.