Rhubarb cake with meringue

Ingredients for 1 servings:

• 600 g rhubarb
• 100 g butter or margarine
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 3 egg yolks
• 50 g almonds, ground, blanched
• 150 g flour
• 2 tsp baking powder
• 3 egg whites
• 150 g sugar
• 70 g almond flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Clean and peel the rhubarb, and cut into 1-2 cm pieces. Sprinkle with sugar to drain the water. For the pastry, cream the butter, sugar, vanilla sugar, and salt until light and fluffy. Add the eggs, egg yolks, and ground almonds and mix until smooth. Mix the flour and baking powder, sift through, and fold in. Pour the batter into a greased and floured 26 cm springform pan. Spread the rhubarb over the batter. Bake in the middle rack of a preheated oven to 175°C for about 30 minutes. Meanwhile, beat the egg whites and sugar until stiff. Fold in 40 g of flaked almonds. Spoon the meringue onto the cake and sprinkle with the remaining flaked almonds. Bake for another 10 minutes. Let the cake cool in the pan.