Rhubarb cake with meringue

Ingredients for 1 servings:

• 175 g flour
• 50 g butter
• 65 g sugar
• 1 pinch of salt
• 1 tsp baking powder
• 1 egg(s), size M
• 2 tbsp milk
• 750 g rhubarb
• 2 tbsp sugar
• 3 egg yolks, size M
• 80 g sugar
• 1 tbsp cream
• 3 egg whites
• 1 pinch of salt
• 120 g sugar
• Fat and flour for the mold
• 1 handful of breadcrumbs to sprinkle on the dough

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

on egg cream according to mom’s recipe

First, peel the rhubarb and cut into pieces. Place it in a sieve, place a small bowl underneath, sprinkle the rhubarb pieces with 2 tablespoons of sugar, and let it rest for at least 30 minutes. Now, combine all the ingredients for the shortcrust pastry in a food processor until you have a smooth dough, and let it rest in the fridge for 30 minutes. Shortly before the shortcrust pastry is done resting, prepare the cream and meringue. Beat the egg whites with a pinch of salt, then gradually add 120g of sugar and beat until stiff peaks form. Refrigerate briefly. Beat the egg yolks with 80g of sugar and a little cream until creamy. Roll out the shortcrust pastry and place it in a well-greased and floured 26cm fruitcake tin. Prick the pastry several times with a fork and sprinkle with breadcrumbs. Spread the prepared egg cream over the pastry. You don’t need to cover the entire pastry; it’s best to use a little more. This will spread out during baking. Arrange the rhubarb pieces on top and finally, lightly drizzle the beaten egg whites over the fruit. Bake the cake in a preheated oven at 175°C in the lower third of the oven for about 35-40 minutes until golden brown. It tastes best served lukewarm.