Rhubarb meringue cake

Ingredients for 1 servings:

• 1 kg rhubarb
• 250 g butter or margarine
• 1 pinch of salt
• 1 packet of vanilla sugar
• 200 g sugar
• 7 m.-sized eggs
• 400 g flour
• 1 packet of baking powder
• 200 ml buttermilk
• 1 vanilla pod(s)
• 2 tsp white wine vinegar
• 1 tbsp powdered sugar
• Lemon balm, for decoration
• Fat

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

simply

Trim and wash the rhubarb, and cut it into large pieces. Drain. Beat the butter, a pinch of salt, vanilla sugar, and 200g of sugar with the whisk attachment of a hand mixer until fluffy. Separate the eggs. Stir in the egg yolks in three portions. Mix the flour and baking powder, then add alternately with the buttermilk and stir in. Pour the batter into a greased roasting pan and spread it evenly. Spread the rhubarb evenly on top. Bake in a preheated oven (electric oven 175°C / fan oven 150°C / gas mark 2) for about 25 minutes. Split the vanilla pod lengthwise. Scrape out the vanilla seeds with the back of a knife. Beat the egg whites, salt, and white wine vinegar with the whisk attachment of a hand mixer until stiff peaks form, gradually adding 350g of sugar. Add the vanilla seeds. Beat the egg whites until the sugar is completely dissolved and the meringue is glossy white. Remove the cake from the oven and spread the meringue mixture loosely over the cake, leaving a border of about 1 cm all around. Bake the cake at the same temperature for another 15-20 minutes. Remove from the oven, place on a wire rack, and let cool. Dust with powdered sugar. Decorate with lemon balm, if desired.