Rhubarb cake with vanilla cream and meringue

Ingredients for 1 servings:

• 100 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 75 g crème fraîche
• 180 g flour
• 1 tsp baking powder, heaped
• 1 pack of pudding powder (vanilla pudding powder)
• 40 g sugar
• 375 ml milk
• 125 g crème fraîche
• 700 g rhubarb
• 4 egg whites
• 1 pinch of salt
• 230 g sugar
• 1 tbsp lemon juice

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 55 minutes

Cut the rhubarb (peeled or unpeeled) into small pieces and sprinkle with sugar. Let it sit for about half an hour, then drain well in a sieve. In the meantime, make the batter. Cream the butter with sugar and vanilla sugar until fluffy. Add the eggs and crème fraîche. Finally, stir in the flour and baking powder. Pour the batter into a greased springform pan. Mix the custard powder with the sugar and a little cold milk until smooth. Heat the remaining milk, stir in the mixed powder and bring to a boil while stirring. Let cool slightly. Stir in the crème fraîche and spread on the cake base. Scatter the rhubarb pieces on top. Bake at 180°C for about 40 minutes. Beat the egg whites with salt until stiff peaks form, then stir in the sugar and lemon juice. After 40 minutes, remove the cake from the oven, reduce the temperature to 130°C, and pipe the meringue mixture onto the cake, preferably using a serrated piping nozzle. Bake for another 25 minutes, lowering the temperature if necessary if the egg whites start to brown.