John Myers
Ingredients for 1 servings:
- 400 g flour (or especially delicious: 200 g flour 550, 100 g wholemeal spelt, 100 g corn flour)
- 1 tsp baking powder
- 1 egg(s)
- 125 g sugar
- 250 g butter
- 1 kg rhubarb
- 100 g almond(s), ground
- 1 pinch of cinnamon
- 120 g sugar
- 3 egg yolks
- possibly oat flakes
- 225 g sugar
- 4 egg whites
Instructions
Working time approx. 30 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 30 minutes
for a large tray
Knead the flour, baking powder, egg, 125g sugar, and butter together thoroughly and line a baking tray. For the topping, beat the egg yolk with 120g sugar until fluffy, then add the almonds. Spread the mixture onto the shortcrust pastry and sprinkle with oats. Cut the trimmed rhubarb into pieces and arrange on top. Bake in a preheated oven (180°C) for about 10 minutes. Meanwhile, beat the egg whites until stiff peaks form, then sprinkle in the sugar and continue beating until the sugar is dissolved and the meringue is glossy. Remove the tray from the oven, spread with the meringue mixture, and bake for a further 30 minutes. Also delicious with gooseberries or currants (use less sugar for the meringue when using gooseberries, otherwise the cake will be too sweet).
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