Rhubarb cake à la Barbara

Ingredients for 1 servings:

• 100 g margarine
• 3 egg yolks
• 100 g sugar
• 250 g flour
• 3 tsp, leveled baking powder
• 125 ml milk
• 1 ½ kg rhubarb
• 3 egg whites
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of vanilla powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Mix the flour with the baking powder. Beat the margarine until fluffy, add the egg yolks. Gradually add the sugar and flour, stirring constantly. Add a little more of the milk a little at a time until it is all used up. Preheat oven to 225°C. Trim and chop the rhubarb. Spread the finished batter onto a greased or parchment-lined baking sheet and distribute the rhubarb pieces evenly over the batter. Bake the cake for 35 minutes. Beat the egg whites until stiff, stir in the sugar and vanilla. Spread the mixture evenly over the baked rhubarb cake and bake at the same heat for another 5 to 10 minutes, until the egg whites are lightly browned.