About 16 pieces

For the sponge:
200 g soft butter or margarine
* 120g sugar
* 1 package Dr. Oetker vanilla sugar
* 1 egg (size M)
* 3 egg yolks (size M)
* 250 g flour
* 2 level tsp Dr. Oetker Backin

For the topping:
900 g of prepared raspberry-rhubarb (rotfleischiger, mild rhubarb)

For the meringue:
125g raspberries
* 15 g cornstarch
* 1 teaspoon sugar
* 3 egg whites (size M)
* 1 pinch salt
* 150 g sugar

Method:
stir the batter for butter or margarine in a mixing bowl with electric mixer with whisk at the highest level of smooth. Gradually stir in sugar and vanilla sugar. As long as the stirring until a bound mass has formed.

egg yolks and gradually stir in (each egg / egg yolks about half a minute). Flour and baking powder, stir in 2 portions briefly over medium heat.

a back frame on a baking tray (30 × 40 cm, greased) place. Place the dough on the baking sheet and flatten it.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the topping rhubarb clean, rinse, and pat dry well. Remove stem ends and sheet approaches. The bars in about 2 ½ inches long pieces (cut in half lengthwise possibly thick bars). Rhubarb pieces on the dough. The baking tray in the preheated oven slide. The cake bake for about 25 minutes .

For the meringue raspberries picked, wash it, let drain well on paper towels and place in a bowl. Raspberries mash with a fork. Cornstarch and sugar mix and stir in the raspberry.

egg whites and salt with electric mixer with whisk at the highest speed until stiff. The snow must be such that a knife cut remains visible. Gradually beat in sugar. Beat until the meringue stands out strongly. Raspberry meringue under the lift, to give the pre-baked cake and smooth out. The baking tray back into the hot oven. The cake at the same oven temperature bake in 10-15 minutes.

place the baking sheet to a wire rack. The rhubarb cake to cool.

Pink tear cake Rhubarb tart with raspberry meringue