Super tender rhubarb cake

Ingredients for 1 servings:

• 8 egg yolks
• 200 g sugar
• 100 ml oil
• 250 g flour
• ½ pack of baking powder
• 4 cups of yogurt, approx. 500 g
• 2 packets of vanilla sugar
• 600 g rhubarb
• 8 egg whites
• 320 g sugar
• 1 shot of vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with meringue, on a baking tray 38 x 47 cm

Clean the rhubarb and cut into approximately 3 cm pieces, mix with the vanilla sugar, and let it sit. Beat the egg yolks and sugar until frothy. Add the oil and continue stirring. Mix the flour with the baking powder and stir in alternately with the yogurt. (The batter will have a similar consistency to pancake batter.) Pour the mixture onto a baking sheet lined with baking paper (mine is 38 x 47 cm), top with the drained rhubarb pieces, and bake at 160°C (convection oven) for about 15 to 20 minutes until golden brown. Meanwhile, beat the egg whites with the sugar and a dash of vinegar until stiff peaks form. Spoon the meringue onto the cake and bake for another 10 to 15 minutes at 160°C (top/bottom heat). The cake will keep for several days and freezes wonderfully!