Rhubarb cake with crispy snow

Ingredients for 1 servings:

• 3 large eggs
• 75 g butter or margarine (also reduced-fat)
• 75 g sugar
• 1 packet of vanilla sugar (bourbon vanilla)
• 150 g flour
• 1 tsp baking powder
• 100 g sugar
• 500 g rhubarb, weighed ready for cooking

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Needs some time if it is to become really good

Clean and dice the rhubarb. Separate the eggs. Make a batter with the egg yolks, butter, 75g sugar, vanilla sugar, flour, and baking powder. Press the batter evenly into the base of a 26cm springform pan. Spread the rhubarb on top and press down lightly. Bake in a preheated oven at 175°C for about 10 minutes. In the meantime, beat the egg whites with 100g sugar (slowly add) until stiff peaks form – for at least 6 minutes! This is very important so the meringue doesn’t collapse. After 10 minutes, remove the cake from the oven and reduce the temperature to 120°C. Carefully spread the meringue evenly over the cake, but not all the way to the edges, so it won’t stick together. Return the cake to the oven and bake for about 45 minutes. Towards the end of the baking time, gently tap the meringue with your finger to see if it’s crispy (every oven is different). Otherwise, leave it in for a few more minutes. The meringue should only get a light brown color, but still have a crispy skin. When it’s done, turn down the oven temperature. Open the oven door a few centimeters and let the cake rest for another 20 minutes. Then cool on a wire rack. This way, it won’t collapse and the meringue will stay fresh longer.