John Myers
Ingredients for 1 servings:
- 150 g flour
- 100 g sugar
- 50 g cornstarch
- ½ tsp baking powder
- 3 egg yolks
- 1 packet of vanilla sugar
- Margarine for the mold
- 8 stalk(s) rhubarb, fresh or 900 g frozen
- ½ cup(s) water
- 1 pack of cake glaze, clear
- 3 egg whites
- 90 g sugar
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
For the dough, put all the ingredients in a bowl and knead into a dough. Then cover and let rest in the refrigerator for 30 minutes. During this time, prepare the rhubarb. Cut the stalks into small pieces and cook them into a compote with a little water (1/2 cup). If using frozen rhubarb, follow the same procedure. Reserve a little of the compote juice for the glaze and mix it with the rhubarb to thicken it. Grease a 26 cm springform pan with margarine. Spread two-thirds of the dough into the base of the pan and use the rest for the edges. Now add the rhubarb mixture and spread it out evenly. Prepare the meringue mixture: Beat the egg whites with the sugar until stiff peaks form, carefully spread it on the rhubarb and bake in a preheated oven (top/bottom heat: 190 degrees, fan: approx. 160 degrees, gas mark 2 – 3), middle rack, approx. 60 – 70 minutes. My family loves this cake.
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