Rhubarb cake with sour cream and meringue

Ingredients for 1 servings:

• 250 g flour
• 125 g margarine
• 60 g sugar
• 1 egg(s)
• 800 g rhubarb
• 100 g sugar
• 1 cup sour cream
• 1 packet of vanilla pudding powder
• 3 egg yolks
• 3 egg whites
• 150 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple, from a springform pan

For the shortcrust pastry, knead the flour, margarine, sugar, and egg. Line the bottom and sides of a prepared springform pan with the pastry. For the filling, finely chop the rhubarb and place it on top of the shortcrust pastry. Mix the sour cream with the sugar, vanilla pudding powder, and egg yolk and pour the mixture over the rhubarb. Bake the cake in a preheated oven at 180°C (convection oven) for about 30-40 minutes. Beat the egg whites until stiff peaks form, gradually adding the sugar. After about 40 minutes of baking, depending on the oven, remove the cake and spoon the meringue on top. Reduce the oven temperature to 150°C and bake for another 10 minutes. Allow the cake to cool.