Rhubarb and nut crumble cake with meringue and a subtle hint of alcohol à la Didi

Ingredients for 1 servings:

• 800 g flour
• 600 g sugar
• 250 g butter
• some cinnamon powder
• 250 g butter
• 250 g sugar
• 350 g flour
• 8 cl rum
• 6 m.-sized eggs
• 200 g hazelnuts, ground
• 2 packets of baking powder
• 300 g strawberry jam
• 1 kg rhubarb
• 4 tbsp sugar
• 8 m.-large egg whites
• 160 g almonds, ground
• 1 bitter almond(s), ground
• 400 g sugar
• 1 pinch of salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours 55 minutes; Total time approx. 4 hours 20 minutes

First, wash and peel the rhubarb, and cut it into 1-2 cm pieces. Mix it in a bowl with the 4 tablespoons of sugar and let it sit for about 1 hour. Then transfer it to a sieve and drain well. For the crumble, put the ingredients in a bowl and knead into a crumbly dough using your hands or the dough hook of a mixer. Line a baking sheet with baking paper, spread about half of the crumble on it, and press it firmly into the bottom with your hands. Then pre-bake in the oven at 180 degrees Celsius for about 10 minutes. For the batter, beat the butter with the sugar and rum until fluffy. Gradually beat in the eggs one at a time. Mix together the flour, nuts and baking powder and finally fold in. Carefully spread the warmed strawberry jam over the pre-baked crumble base. Pour the batter on top and smooth it down. Then cover evenly with the rhubarb and sprinkle with the remaining crumble. Bake in the oven at 180°C for approximately 35 minutes. Beat the egg whites until stiff peaks form. Add the salt and slowly add the sugar, continuing to beat until the sugar is completely dissolved. Fold in the ground almonds. Remove the cake from the oven and spread the meringue mixture on top. Bake for another 10 minutes at 180°C, then let it dry for 2 hours at 100°C. Plate and serve.