Rhubarb meringue cake

Ingredients for 1 servings:

• 600 g rhubarb, unpeeled
• 150 g flour
• 75 g cornstarch
• 1 ½ tsp baking powder
• 150 g margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 3 egg yolks
• 2 eggs
• 3 egg whites
• 1 pinch of salt
• 175 g sugar
• 1 tsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick to make and tastes world class

Wash the unpeeled rhubarb and cut into 3 cm long pieces. Sift together the flour, cornstarch, and baking powder. Beat the smooth margarine, sugar, and vanilla sugar until fluffy. Stir in the 3 egg yolks and 2 whole eggs, then add the flour mixture a tablespoon at a time. Pour into a greased or lined 26 cm springform pan. Place the rhubarb pieces on the dough and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 40 minutes. (The temperature is an average and may vary depending on the oven.) Then beat the three egg whites with salt until stiff peaks form, then stir in the sugar and lemon juice. Remove the cake from the oven after 40 minutes and pipe the meringue mixture onto the cake using a serrated piping nozzle or spread it on top with a spoon. Both methods look equally beautiful. Now bake the cake for another 20 minutes. You may need to lower the temperature slightly if the meringue darkens too quickly. It should remain light in color. The total baking time is 60 minutes.