Gluten-free rhubarb cake with meringue

Ingredients for 1 servings:

• 1 kg rhubarb
• 2 tbsp yellow sugar
• 6 egg yolks
• 200 g butter, soft
• 12 tbsp milk
• 100 g yellow sugar
• 150 g buckwheat flour
• 150 g oat flour, gluten-free
• 1 tsp baking powder
• 120 g powdered sugar
• 6 egg whites

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

for a 28 cm springform pan or a small baking tray

Peel the rhubarb and cut into 0.5 cm thick pieces. Mix with the sugar and let stand for about 30 minutes. Separate the eggs and set the egg whites aside for the meringue. Cream the softened butter with the yellow sugar, egg yolks, and milk until light and fluffy, until the sugar has dissolved. Mix the flour with the baking powder and stir into the butter and egg mixture. Spread into a greased 28 cm springform pan or onto a small baking sheet, and sprinkle with the rhubarb. Bake in an oven preheated to 200 °C (fan-assisted) for about 20 minutes on the middle rack. In the meantime, beat the egg whites until stiff peaks form. After the 20 minutes of baking, spread the meringue on top. Reduce the heat to 175 °C (350 °F) and bake the cake for another 15 minutes, until the meringue is nicely browned on top. Remove from the oven and enjoy after cooling.