Rhubarb cake with vanilla pudding and meringue

Ingredients for 1 servings:

• 100 g sugar (fructose is also possible)
• 120 g butter
• 4 egg yolks
• 300 g flour
• ½ pack of baking powder
• 1 kg rhubarb
• 1 packet of vanilla pudding powder
• ½ liter of milk
• 40 g sugar
• 4 egg whites
• 150 g sugar (fructose is also possible)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Cream the butter with 100g of sugar until fluffy, add the egg yolks. Mix the flour and baking powder and add to the mixture. Knead thoroughly. Pour the dough into a springform pan with a diameter of approximately 28cm and pull up the edges. Prick with a fork. Peel the rhubarb and chop it finely. Cook the vanilla pudding powder with the milk and sugar as usual. Mix the finished pudding with the rhubarb and pour it onto the dough. Bake at 160°C (top/bottom heat) for approx. 55 minutes. Beat the egg whites until fluffy and mix with 150g of sugar. Pour the meringue onto the hot cake and bake for another 10-15 minutes.