Rhubarb cake with meringue

Ingredients for 1 servings:

• 1 kg rhubarb
• 4 eggs
• 150 g butter or margarine
• 225 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder
• ½ tsp cinnamon powder
• 50 g liquid honey

Instructions

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

also suitable for those who don’t like rhubarb

Trim and wash the rhubarb and cut into 2 cm long pieces. Separate 3 eggs. Beat the fat until light and fluffy. Add 125 g sugar, vanilla sugar, salt, the whole egg, and the egg yolks and mix everything well. Mix the flour, cornstarch, and baking powder and stir in, then add the cinnamon. Pour the batter into a 26 cm diameter pan lined with baking paper, smooth it out, and scatter the rhubarb pieces on top. Bake in a preheated oven (200 °C top/bottom heat) for about 1 hour. In the meantime, beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Stir in the honey. 15 minutes before the end of the baking time, brush the beaten egg whites over the rhubarb and form peaks with a tablespoon. My husband also enjoyed this cake. He found every rhubarb cake I’ve tried to be too sour. He likes this one, too.