Rhubarb cake with honey meringue

Ingredients for 1 servings:

• 1.2 kg rhubarb
• 125 g butter/margarine
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 m.-sized eggs
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 pinch of clove(s)
• Meringue(s):
• 30 g sugar
• 5 tbsp honey or caramel syrup

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200°C. Grease a 24 cm springform pan. Wash and trim the rhubarb, and cut into 2 cm pieces. Beat the fat, sugar, vanilla sugar, and salt until light and fluffy. Separate 2 eggs. Stir 2 egg yolks and one whole egg well into the fat mixture. Mix the flour, baking powder, and cornstarch, add the cinnamon and clove powder, and knead everything into a smooth batter. Pour the batter into the pan and spread the rhubarb on top. Bake the cake for 45 minutes. Shortly before the end of the baking time, beat all the egg whites until stiff peaks form, gradually add the sugar, then fold in the honey/caramel syrup. Remove the rhubarb cake from the oven and spread the meringue mixture on top. Return to the oven and bake at the same temperature for another 10-15 minutes.