Rhubarb cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 250 g flour
• 2 packets of vanilla sugar
• 1 packet of baking powder
• 2 eggs
• 4 egg yolks
• 4 egg whites
• 1 kg rhubarb
• 250 g sugar
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with meringue

Wash, peel, and cut the rhubarb into small pieces. Set aside. Mix the butter, 250g sugar, flour, vanilla sugar, baking powder, the two eggs, and the four egg yolks into a batter. Pour the batter onto a greased baking sheet and spread the rhubarb on top. Bake at 200°C for about 20-30 minutes. Then beat the egg whites until stiff peaks form, gradually adding the remaining sugar. When the cake is done, spread the beaten egg whites evenly over the hot cake. Bake the cake again at 200°C for about 10 minutes. Be careful that the beaten egg whites don’t get too dark. Another quick tip: These quantities are enough for one baking sheet; if you want a smaller cake (springform pan size, for example), simply halve the quantities.