Rhubarb meringue muffins

Ingredients for 1 servings:

• 250 g rhubarb
• 150 g butter or margarine
• 100 g sugar
• 1 lemon(s), grated peel
• 1 pinch of salt
• 3 eggs
• 200 g flour
• 50 g hazelnuts, ground
• 3 tsp baking powder
• 4 tbsp milk
• 100 g powdered sugar

Instructions

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

enough for 12 pieces

Clean and wash the rhubarb. Remove 50g of it and set it aside. Cut the remaining rhubarb into thin slices. Cream the butter or margarine with the sugar, lemon zest, and salt. Separate the eggs. Set the egg whites aside. Stir the egg yolks into the fat mixture. Mix the flour (except for 1 tablespoon) with the nuts and baking powder. Stir into the egg mixture alternately with the milk. Coat the rhubarb slices in 1 tablespoon of flour and fold into the batter. Line a muffin tin with two paper baking cups each and divide the batter between them. Bake the muffins in a preheated oven at 150°C for about 20 minutes. Meanwhile, beat the egg whites until stiff peaks form, then sprinkle in 100g of powdered sugar at the end. Remove the muffins and spread the beaten egg whites on top. Bake for about another 10 minutes. Let the muffins cool on a wire rack. Cut the reserved rhubarb into fine strips and decorate the muffins with them.