North Sea dream

Ingredients for 1 servings:

• 250 g wheat flour type 550
• 250 g butter, soft
• 220 g sugar
• 3 eggs, size L
• 3 egg yolks
• 1 pinch of salt
• 5 g lemon zest
• 1 packet of vanilla sugar
• ½ pack of pure cream of tartar baking powder or 1 pack of baking powder
• 1 kg rhubarb, peeled, in pieces
• possibly grease for the mold
• 3 egg whites
• 200 g powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Rhubarb cake from the tray

Preheat oven to 180°C (top/bottom heat). Mix flour, butter, sugar, eggs, egg yolks, salt, lemon zest, vanilla sugar, and cream of tartar or baking powder in a bowl until creamy. Spread evenly on a 38.5 cm x 26 cm greased or lined baking sheet and scatter the rhubarb on top. Bake in the hot oven for about 40 minutes. In the meantime, beat the three egg whites until stiff peaks form, gradually adding the powdered sugar. Refrigerate until the cake is finished baking for the first time. Spread the mixture on the hot cake and bake for another 8 minutes, until the egg whites have a light brown color (like a latte).