Rhubarb cake with meringue

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 g butter / margarine, soft
• 100 g sugar
• 200 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 250 g flour
• 1 tsp, leveled baking powder
• Fat, for the shape
• 3 tbsp cornstarch
• 750 g rhubarb
• 1 tbsp powdered sugar, for dusting

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Separate the eggs. Beat the fat, 100g sugar, vanilla sugar, and salt until creamy. Gradually beat in the egg yolks. Mix the flour and baking powder and quickly knead in using the dough hook of a hand mixer. Roll out about 2/3 of the dough onto a greased springform pan (26cm diameter). Seal the edge of the pan around it. Shape the remaining dough into a log and press it against the edge to a height of about 4cm. Prick the base several times with a fork. Chill the springform pan for about 20 minutes. In the meantime, trim, wash, and dry the rhubarb. Remove any thick stalks if necessary. Cut the rhubarb into slices about 1cm wide and mix with the cornstarch. Beat the egg whites with a clean whisk until stiff peaks form, gradually adding 200g of sugar. Carefully fold the rhubarb into the meringue. Pour into the pan. Smooth the rhubarb meringue mixture with a spatula. Bake the cake in a preheated oven (electric oven: 175°C / fan oven: 150°C / gas mark 2) for 60-65 minutes. If the meringue starts to brown slightly, lower the cake or cover it for the last 20 minutes. Let it cool in the tin, then remove it from the oven and dust with powdered sugar.