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Print this Recipe    Rhurbarb Squares

Rhubarb Squares (from Tante Be)
(Rhabarberkuchen mit Makronenhaube)

10.58 ounces (300 grams) flour
4.41 ounces (125 grams) butter
3.53 ounces (100 grams) sugar
5 eggs (separated)
1 packet vanilla sugar

3.31 pounds (1.5 kg) rhubarb (6-7 large stalks)
10.58 ounces (300 grams) sugar
3 TBS breadcrumbs

3.53 ounces (100 grams) ground almonds (for meringue)
4.41 ounces (125 grams) sugar (for meringue)

Sieve the flour into a large, flat bottomed bowl. Add the sugar
and mix well. Cut the butter in with a pastry cutter. Separate 4
eggs; set the whites aside. Add the four yolks plus one whole egg
to the flour and butter mixture; add the vanilla . Knead briefly
(it will be very dry and crumbly -- that's okay). Place the dough
in the refrigerator for 30 minutes to rest.

Wash and peel the rhubarb, and cut it in 1/2 to 3/4 inch pieces.
Line a cookie sheet with parchment paper. Don't grease the pan (or
if you don't have parchment paper you can try it with a greased
pan instead.) Roll the dough out to about 1/4 inch thick. Make a
ridge around the edge to help keep in the juices. (You could try
to make this as a pie...this amount would probably make two small
pies. The crust is thicker, denser, and sweeter than a pie crust,

Poke holes all over the crust with a fork and bake in a preheated
390F oven for 15-20 minutes.

Mix the 10.38 ounces of sugar in with the rhubarb and let them sit
together briefly to create some juice. Spread the breadcrumbs over
the pre-baked crust. Spread the rhubarb evenly over the crust,
along with the sugar/juices. Bake for 20 minutes at 390F until the
rhubarb is soft.

Beat the egg whites until they are stiff. Slowly add 4.41 ounces
of sugar and continue to beat until it's thick and creamy. Fold
the ground almonds into the egg whites.

Distribute the egg white mixture over the baked and still hot
rhubarb cake and bake at 480F 10 minutes until the meringue is
lightly browned.


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