5 egg yolks
250 g margarine or butter, chilled and cut into small cubes
1 cup sugar
3 cups flour
2 teaspoons baking powder
For the fruit filling:
750 g rhubarb
300 g raspberries
½ cup sugar
For the meringue:
5 egg whites
pinch of salt
2 tbsp potato starch
3 tbsp sugar
1. Preheat the oven to 350 F (175 C).
2. Wash the rhubarb, then trim and cut into 1.5 cm pieces. Place in a bowl and cover with half a cup of sugar. Set aside.
3. Combine the flour, baking powder and sugar. Using your fingertips, rub the margarine into the flour until the mixture resembles coarse breadcrumbs. Add egg yolks and form a dough.
4. Tear 2/3 of the dough into small pieces, scatter evenly at the bottom of a 13 x 9 inch (22 x 32 cm) baking pan. Reserve the rest of the dough, preferably in the fridge.
5. Strain the rhubarb, then sprinkle together with raspberries over the dough in the pan.
6. Using an electric mixer, beat the egg whites until stiff peaks form, gradually add the sugar and potato starch and continue beating until glossy. Spread the meringue over the rhubarb and raspberry mixture, then scatter with pieces of the remaining dough.
7. Bake for about one hour.
Original entry: http://forthebodyandsoul.blogspot.com/2008/09/skubaniec-cake.html
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