Grandma Anni's rhubarb cake

Ingredients for 1 servings:

• 175 g butter, soft
• 150 g sugar
• 1 tbsp vanilla sugar (preferably homemade)
• 1 pinch of salt
• 3 egg yolks
• 250 g flour
• 4 tbsp milk (whole milk)
• ½ pack of baking powder
• 3 egg whites
• 200 g sugar
• 500 g rhubarb, cleaned, cut into approx. 1 cm pieces
• 100 g nuts (e.g. walnuts, hazelnuts), roughly chopped
• n. B. Powdered sugar, sieved, for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 200°C (top/bottom heat). Cream butter, sugar, vanilla sugar, salt, and egg yolk until fluffy. Sift together flour and baking powder, then gradually stir in. Add milk while stirring. Spread the batter evenly onto a baking sheet lined with baking paper. Trim the rhubarb and cut into 1cm pieces. For the meringue, beat the egg whites with the sugar until stiff peaks form. Using a spatula or wooden spoon, loosely fold the rhubarb pieces and chopped nuts into the meringue. Spread the mixture over the batter. Bake in the hot oven for 35 minutes. Dust the cooled cake with icing sugar before serving, if desired. Tip: If you prefer a softer rhubarb, you can also pre-cook the rhubarb pieces in a sieve over steam for 10 minutes (be careful, it quickly turns into compote!).