Rhubarb cake with almond meringue

Ingredients for 1 servings:

• 150 g butter, soft
• 125 g sugar, for the dough
• 1 tbsp vanilla sugar
• 5 eggs
• 150 g flour
• 75 g cornstarch
• 1 ½ tsp baking powder
• 600 g rhubarb
• 1 pinch of salt
• 175 g sugar, for the meringue mixture
• 50 g ground almonds
• 1 tbsp lemon juice
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cream the butter with the sugar and vanilla sugar until fluffy. Separate 3 eggs. Gradually beat the whole eggs and egg yolks into the butter mixture. Mix the flour with the cornstarch and baking powder and fold into the batter. Preheat the oven to 180 degrees Celsius. Grease a 26 cm springform pan. Wash the rhubarb. Trim the ends of the stalks and remove the strings. Cut the rhubarb stalks into approximately 4 cm long pieces. Pour the batter into the pan and arrange the rhubarb on top, lightly pressing the fruit pieces into the batter. Bake the cake on the middle rack for 25 minutes. Beat the egg whites with the salt until semi-stiff. Gradually add the sugar and beat until stiff peaks form. Mix in the ground almonds and lemon juice. Pipe the beaten egg whites onto the pre-baked cake using a piping bag or simply spread them on top. Continue baking for another 20 minutes.