Rhubarb cake with xylitol, spelt base and meringue

Ingredients for 1 servings:

• 200 g wholemeal spelt flour or spelt flour
• 100 g butter
• 75 g xylitol (sugar substitute) for the dough
• 2 tsp, crushed cream of tartar
• 3 medium-sized eggs; if using wholemeal flour, the eggs should be large.
• 600 g rhubarb, peeled
• 1 tbsp, heaped xylitol (sugar substitute), for the rhubarb
• 300 ml milk
• 1 packet of vanilla pudding powder
• 2 tbsp, heaped xylitol (sugar substitute), for the pudding
• 100 g xylitol (sugar substitute), fine grain, for the egg whites
• g xylitol (sugar substitute), for sprinkling on the beaten egg whites

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

suitable for diabetics

Peel the rhubarb, sprinkle with sugar, and let it stand. Grease a 26cm springform pan. I like to refrigerate it until ready to fill, then coat it with sugar. This makes the edges and base nice and crispy. Separate the eggs and refrigerate the egg whites for the beaten egg whites. Make a dough from the egg yolks, 75g Xucker, 100g butter, 200g flour, and 2 teaspoons of baking powder and spread it in the baking pan. Pull the edges up about 3cm. Refrigerate the prepared pan for the filling for about 1 hour. Make a pudding from 300ml milk (you can also replace this with some of the drained rhubarb juice), 2 tablespoons of Xucker, and the vanilla pudding powder, then mix it with the prepared rhubarb. Spread the filling evenly over the base. Bake in a preheated oven at 180°C on the bottom rack for about 20 minutes. Whisk egg whites and 100g of fine-grained Xucker until stiff peaks form. Spread the egg whites over the pre-baked filling, first smoothing it down and then using a teaspoon to create small peaks. Finally, sprinkle a heaped tablespoon of Xucker over the top and bake at 160°C on the middle rack for about 25 minutes (please observe the baking time—every oven bakes differently). The surface should have an even light brown color. The Xucker sprinkled on top creates the so-called droplet effect that glitters in the light. Of course, the cake can also be baked with regular sugar.