Rhubarb cake under clouds

Ingredients for 1 servings:

• 1 kg rhubarb
• 6 tbsp, levelled sugar
• 5 tbsp rum
• 10 egg yolks
• 350 g butter, good
• 280 g sugar
• 1 pinch of salt
• 400 g wheat flour (type 405)
• 1 packet of baking powder
• ½ bottle flavoring (lemon baking oil)
• 3 tbsp rum
• 10 egg whites
• 1 pinch of salt
• 2 packets of vanilla sugar
• 300 g powdered sugar
• 80 g almond(s), finely ground and
• some butter for the tray

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Rhubarb cake on a baking sheet with meringue topping

Peel the rhubarb, cut it into 1.5-2 cm pieces and place it in a bowl. Whisk the sugar with the rum and pour it over the rhubarb and let it marinate, stirring occasionally. While the rhubarb is marinating, prepare the batter. Separate the 10 eggs, being careful not to let any yolks or fat get into the egg whites. Place the egg whites in the fridge. In another bowl, beat the butter, a pinch of salt and sugar until light and fluffy, then gradually add the egg yolks. When the mixture is creamy, add the rum and the lemon oil and fold in. Mix the flour and baking powder, sift it into the batter and fold it in. Grease the baking tray with butter and sprinkle with the ground almonds (you can sprinkle it a little more thickly). Now place the batter on top and smooth it out, cover with the rhubarb pieces and spoon on the rum and sugar mixture from the marinade. Bake in a preheated oven (180°C/45 minutes). Beat the egg whites with a pinch of salt until stiff peaks form (the peaks should be stiff enough to allow a cut to remain visible). Gradually beat in the powdered sugar and vanilla sugar. Pour the meringue mixture onto the rhubarb cake and spread it thickly but fluffily (like a large, thick cumulus cloud). Set the oven to 110°C/230°F and return the cake to the oven for about 30 minutes. The cake tastes best when completely cooled and eaten fresh.