Rhubarb cake with egg and cream glaze and meringue

Ingredients for 1 servings:

• 300 g spelt, freshly ground or wholemeal spelt flour
• 125 g cane sugar (raw cane sugar)
• 150 g butter, cold
• 2 eggs
• 1 pinch of sea salt
• 1 tsp cream of tartar baking powder
• Butter for the mold
• 500 g rhubarb
• 1 cup of cream
• ½ cup sour cream
• 2 eggs
• e.g. vanilla sugar
• e.g. powdered sugar
• 1 extra egg white, if necessary

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

wholesome with spelt

Quickly knead the spelt flour, sugar, cold butter pieces, eggs, and salt into a shortcrust pastry. Flatten the dough in a buttered pan (approx. 28 cm), forming a rim of approx. 3-4 cm. Peel the rhubarb, chop it, and spread it over the dough. Whisk the cold cream with a mixer or whisk until stiff peaks form, then thoroughly mix in the sour cream, vanilla sugar to taste, one egg, and one egg yolk (at least one egg white is needed for the meringue) and spread the mixture over the rhubarb. Bake at approx. 180°C for about 45 minutes. In the meantime, whip the egg whites until stiff peaks form and sweeten with powdered sugar. Spread over the pre-baked cake, and bake for another 20 minutes at 170°C. The amount of sugar depends on your taste and also on how sour the rhubarb is. If you like a thicker meringue, use 2 egg whites!