Rhubarb cake from the tray à la Irmhild

Ingredients for 1 servings:

• 4 egg yolks
• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g flour
• 1 packet of baking powder
• 1,500 g rhubarb
• 3 tbsp cornstarch
• 200 g sugar
• 4 egg whites
• 1 pinch of salt
• 200 g sugar
• Cinnamon, as desired

Instructions

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

Topping: Peel the rhubarb, cut it into pieces, mix it with the sugar, and let it stand overnight. Drain the next day and mix it with the cornstarch. Base: Beat the egg yolks, sugar, vanilla sugar, and a pinch of salt until fluffy. Then add the softened butter and mix. Add the flour mixed with the baking powder and make a dough. If the dough is too sticky, refrigerate it. Roll out the base. Add the prepared rhubarb. Beat the 4 egg whites and sprinkle in the sugar. Stir in cinnamon, if desired. Spread it over the rhubarb. Place the baking sheet or roasting pan on the lowest rack in the preheated oven. Place a baking sheet on the rack above. Temperature: 180°C. Baking time: 60 minutes.