Rhubarb almond cake with meringue

Ingredients for 1 servings:

• 600 g rhubarb
• 100 g butter
• 125 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 eggs
• 150 g flour
• 50 g almond(s), ground
• 2 tsp baking powder
• Sugar for sprinkling
• 3 egg whites
• 150 g sugar
• 40 g almond flakes
• n. B. Almond flakes for sprinkling
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the rhubarb, and cut into small pieces. For the pastry, cream the butter with 125g of sugar, salt, and vanilla sugar until fluffy. Then beat in the eggs, one at a time. Mix the flour with the ground almonds and baking powder and add to the mixture. Pour the batter into a greased 26cm springform pan and spread the rhubarb on top. Sprinkle with more sugar. Bake in a preheated oven at 160°C (convection oven) for about 30 minutes. In the meantime, for the meringue, beat the egg whites until stiff peaks form. Gradually add 150g of sugar. Lightly crush 40g of flaked almonds and mix into the meringue. Spread the meringue over the cake and sprinkle with more flaked almonds if desired. Bake in the preheated oven for another 15 minutes, until the meringue topping is golden brown. Allow the cake to cool in the pan.