Rhubarb cake with meringue

Ingredients for 1 servings:

• 200 g wheat flour
• 2 tsp, sifted dry yeast
• 50 g sugar
• 1 packet of vanilla sugar
• 50 g margarine, melted, cooled
• 100 ml milk, warm
• 1 egg yolk
• 700 g rhubarb
• 100 g sugar
• 1 egg white
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

quick to make and super tasty!

For the dough, sift the flour into a bowl. Mix with the dried yeast, sugar, and vanilla sugar. Add the butter or margarine, milk, and egg yolk. Mix all ingredients well. Dust the dough with a little flour and cover. Let stand in a warm place for about 15 minutes. Remove the dough from the bowl with a dough scraper and place it in a springform pan (26 cm, greased bottom). Cover and let stand in a warm place for about 15 minutes. For the topping, trim the rhubarb. Trim the ends and wash the rest. Cut the stalks into 2-3 cm long pieces and then spread them on the dough base. Now let the pan stand in a warm place for a while until the dough has visibly increased in size (I also added about another 15 minutes). Then place the pan on the oven rack and bake for about 20 minutes. Top/bottom heat: 180°C (preheated) Fan oven: 160°C (preheated) Gas mark 2-3 For the meringue topping, beat the egg whites until stiff peaks form. Gradually add the sugar. The meringue should be stiff enough that a knife cut remains visible. Spread the meringue mixture over the rhubarb pieces using a tablespoon and bake in the oven for a further 8 minutes. Top/bottom heat: 200°C – 220°C (preheated) Fan oven: 180°C – 200°C (preheated) Gas mark 4 (preheated) Remove the cake from the tin and allow to cool on a wire rack.