Rhubarb cake with meringue

Ingredients for 1 servings:

• 1 kg rhubarb
• 4 eggs
• 175 g butter or margarine, soft
• 150 g sugar
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g flour
• ½ pack of baking powder
• 8 tbsp milk
• 100 g ground almonds
• powdered sugar
• Grease for the tray

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Grease a baking sheet. Prepare the rhubarb and cut it into pieces. Separate the eggs and place the egg whites in a grease-free mixing bowl. Beat the fat, 150g sugar, vanilla sugar, and salt until frothy. Stir in the egg yolks one at a time. Gradually fold in the flour and baking powder, alternating with the milk. Using a spatula, make a well in the fairly firm dough on the baking sheet. Beat the egg whites and a pinch of salt until stiff, then gradually add 200g sugar while continuing to beat. Continue beating until the sugar is dissolved. Fold in the almonds and rhubarb and spread the meringue mixture over the dough. Bake at 200°C for approximately 30-35 minutes. Dust with powdered sugar before serving.