Rhubarb meringue cake

Ingredients for 1 servings:

• 4 eggs
• 130 g margarine
• 400 g sugar
• 1 pinch of salt
• 165 g flour
• 3 tsp baking powder
• 8 tbsp milk
• 20 g almonds, sliced
• 400 g rhubarb
• 3 tbsp grenadine
• 1 pack of pudding powder, vanilla flavor
• 250 g quark, low-fat
• 250 g sour cream
• 1 vanilla pod(s), scraped pulp
• 1 pack of cream stiffener

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Separate 3 eggs. Chill the egg whites. Beat the margarine with 130g of sugar and salt using the whisk attachment of a hand mixer until creamy. Stir in 1 egg and 3 egg yolks one at a time. Mix the flour and baking powder, stirring in alternately with the milk. Pour the batter into a greased and floured springform pan and level the surface. Beat the egg whites until stiff, gradually adding 120g of sugar. Spread the meringue mixture in waves over the batter. Sprinkle the almonds on top. Bake in a preheated oven at 175°C (top/bottom heat) for about 30 minutes. After about 15 minutes, cover the cake with aluminum foil and finish baking. Let cool in the pan. Cut the trimmed rhubarb into small pieces. Bring 80ml of water to a boil with 100g of sugar and grenadine, then simmer the rhubarb in it for about 3 minutes. Mix the pudding mix with 3-4 tablespoons of water until smooth. Pour into the rhubarb while stirring and simmer for about 1 minute while stirring. Transfer to a bowl and cover with cling film to cool. Mix the quark with the sour cream and vanilla seeds. Stir the cream stiffener and 50g of sugar into the quark cream. Cut the cake base in half horizontally once. Spread the quark cream on the bottom layer. Briefly stir the compote and spread it over the cream. Chill the cake for a good 2 hours. Just before serving, place the meringue topping on top of the cake. Tip: Cut the meringue topping into slices while it’s still lukewarm and cover the cake with the individual slices! This makes the cake easier to slice.