Rhubarb cake with nut meringue

Ingredients for 1 servings:

• 1 kg rhubarb
• 150 g hazelnuts, roughly chopped
• 260 g butter or margarine
• 225 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 egg yolks
• 375 g flour
• 6 tbsp milk
• ¾ pack of baking powder
• 4 egg whites
• 250 g sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

totally addictive!

Preheat oven to 200°C. Grease a baking sheet with margarine and sprinkle with breadcrumbs. Trim the rhubarb and cut into 1/2-1cm pieces. Cream the butter, sugar, vanilla sugar, salt, and egg yolk until fluffy. Add the flour, milk, and baking powder and knead into a dough. Spread the dough onto the prepared baking sheet (it works best if you place small portions all over the baking sheet and flatten them with floured fingers; the dough is very sticky!). Beat the egg whites with the sugar until stiff. Mix with the nuts and rhubarb and spread over the dough. There’s no need to leave an edge. Bake for about 35 minutes.