Rhubarb cake with meringue

Ingredients for 1 servings:

• 200 g flour
• 120 g butter
• 50 g brown sugar
• 1 egg(s)
• 40 g desiccated coconut
• 1 kg rhubarb
• 2 tbsp white sugar
• 3 tbsp cane sugar
• ⅛ liter of water
• 4 eggs
• 80 g sugar
• 3 tbsp semolina
• ½ tsp cinnamon
• 100 g sour cream
• 1 egg white
• 50 g powdered sugar, sifted
• 2 tbsp hazelnuts, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with coconut

Make a shortcrust pastry from flour, butter, sugar, egg, and coconut flakes and let it rest in the refrigerator for one hour. Transfer to a springform pan (Ø26 cm, base lined with baking paper) and pull up the edges. For the topping, trim the rhubarb, cut into 2 cm long pieces, and sauté with sugar and water for about 4 minutes. Allow to cool and drain, then spread over the cake base. For the glaze, separate the eggs, beat the egg yolks and sugar until frothy, stir in the semolina, cinnamon, and sour cream, beat the egg whites until stiff, fold in, and spread over the rhubarb. Bake the cake at about 180°C (fan-assisted, preheated) for about 30 minutes. Beat the egg whites for the meringue until stiff, then gradually add the icing sugar and hazelnuts, whisking continuously. Spread the meringue mixture over the cake and bake for a further 10 minutes. The cake can also be prepared the day before without meringue, then topped with meringue about an hour before eating. The cake will then still be slightly warm and will be gone faster than you can blink.