Rhubarb cake

Ingredients for 1 servings:

• 190 g butter or margarine, soft
• 115 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 pinch of salt
• 190 g flour
• 150 g ground almonds
• 1 tsp baking powder
• 500 g rhubarb, cleaned, in 4 cm long pieces
• 3 egg yolks
• 75 g sugar
• ½ tsp cinnamon
• 1 cup of crème fraîche or sour cream
• 3 egg whites
• possibly powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Cream together soft margarine or butter with sugar until fluffy. Gradually beat in the eggs. Mix the flour with the baking powder and almonds and stir in a tablespoon at a time. Pour into a springform pan (28 cm diameter) lined with baking paper and smooth the surface. Spread the prepared rhubarb over the batter. Bake the cake in a preheated oven at 175°C for about 45 minutes. Shortly before the end of the first baking time, prepare the icing. Beat the egg whites until stiff and refrigerate. Beat the egg yolks with the sugar until creamy. Add the cinnamon. Stir in the crème fraîche. Carefully fold in the stiffly beaten egg whites. Spread this mixture over the rhubarb cake and bake for another 15-20 minutes. The icing should be golden yellow on top. After baking, let it cool slightly in the oven. Loosen the edges with a knife. Turn the cake out onto a wire rack and let it cool completely. After cooling, place the cake on a cake plate and dust with some icing sugar if desired.