Rhubarb cake with meringue

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 6 eggs, separated
• 360 g flour
• 1 packet of baking powder
• 100 g ground almonds
• 1 kg rhubarb
• 2 tsp lemon juice
• 150 g sugar
• 2 packets of vanilla sugar
• possibly milk
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut 1 kg of rhubarb (already trimmed) into approximately 2 cm pieces and cook briefly in 3 tablespoons of water (approx. 3 minutes) – the rhubarb should not fall apart. Beat 250 g butter with 200 g sugar and 1 packet of vanilla sugar until very fluffy. Stir in 6 egg yolks. Stir in 360 g flour, 1 packet of baking powder and 100 g ground almonds. Add a little milk if needed (1-2 tablespoons). Spread the batter on a greased baking sheet (drip tray). Spread the rhubarb over the batter. Beat 6 egg whites with 2 teaspoons of lemon juice, 150 g sugar and 2 packets of vanilla sugar until very stiff. Spread the beaten egg whites over the rhubarb. Then place the mixture in a preheated oven at 180°C (top/bottom heat) and bake for approximately 45 minutes. If the meringue becomes too brown, carefully cover it with a piece of aluminum foil!