Rhubarb cake with almonds and meringue

Ingredients for 1 servings:

• 1 kg rhubarb
• 250 g butter
• 350 g sugar
• 3 packets of vanilla sugar
• 100 g ground almonds
• 6 eggs, separated
• 360 g flour
• 1 packet of baking powder

Instructions

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

Clean the rhubarb and cook it with a little water until al dente or soft. Cream the softened butter with 200g of sugar, 1 sachet of vanilla sugar, and the egg yolks until light and fluffy. Mix the flour and baking powder and stir in along with the almonds. Ground hazelnuts can be used instead of the almonds. Pour the batter into a prepared 28cm springform pan. Spread the slightly cooled rhubarb on top. Beat the egg whites until stiff, gradually adding 150g of sugar and 2 sachets of vanilla sugar. Spread the meringue mixture over the rhubarb. Bake the cake in a preheated oven at 175°C (top/bottom heat) for about 50 minutes. If the meringue starts to get too dark before the end of the baking time, cover with aluminum foil.