Rhubarb cake with meringue (low-fat)

Ingredients for 1 servings:

• 200 g flour
• 1 egg(s) (size M)
• 100 g butter or margarine
• 1 pinch of salt
• Flour for the work surface
• 500 g low-fat curd cheese
• 100 g sugar
• 1 packet of vanilla sugar
• 3 egg yolks (size M)
• 1 egg(s) (size M)
• 1 packet of pudding powder (vanilla flavor)
• 600 g rhubarb, washed, cleaned, cut into small pieces
• 3 egg whites
• 100 g sugar

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

delicious

For the dough, sift the flour into a mixing bowl. Add the butter or margarine, egg, and salt. Using a hand mixer fitted with the dough hook, mix thoroughly, first briefly on the lowest speed, then on the highest speed. Then, knead the dough on a floured surface until you have a smooth dough. Preheat the oven to 180°C (top/bottom heat, 160°C (fan oven). Roll out about 2/3 of the dough onto the greased base of a 26 cm springform pan. Place the rim of the springform pan around it and bake the base in the preheated oven for about 12 minutes. Let the base cool briefly. Shape the remaining dough into a log and place it on the edge of the pre-baked base. Press it down onto the pan to create a 2 cm high rim. Now make the topping using quark, sugar, vanilla sugar, egg yolk, egg, and custard powder. Mix all the ingredients together until creamy, then fold in the prepared rhubarb. Spread the mixture over the base and smooth it out. Continue baking at the same temperature for about 45 minutes. Shortly before the end of the baking time, beat the egg whites until stiff peaks form. Gradually stir in the sugar. Remove the cake from the oven, spread the meringue mixture over the cake, and bake for another 8-10 minutes at the same temperature. Allow the cake to cool slightly in the pan, then remove it from the pan and let it cool on a wire rack.