Rhubarb meringue cake

Ingredients for 1 servings:

• 100 g butter, soft
• 200 g sugar cane granules
• 2 pinches of cinnamon powder
• 1 tsp. clove powder
• 2 pinches of salt
• 250 g spelt flour or wheat flour, finely ground
• 1 tsp baking powder
• 5 tbsp apple juice or cream, 1 – 2 tbsp more if no lemon oil
• 1 tsp lemon zest or 5 drops lemon oil
• 500 g rhubarb
• 3 egg whites
• 50 g oat flakes
• 100 g hazelnuts, ground
• 1 banana(s)
• 1 butter for the mold

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

the slightly different rhubarb cake, also possible with other fruits

For the dough, cream the butter with 100g of granulated sugar, 1 pinch of cinnamon powder, the clove powder, and 1 pinch of salt until creamy. Mix the flour with the baking powder, add to the bowl, and mix with the liquid and lemon zest or oil for a few seconds until you have a smooth batter. Grease the dish, press the dough together slightly, and place it in the center of the dish. For the topping, wash the rhubarb and cut the stalks into 1-2cm pieces. Preheat the oven to 190°C (175°C fan/gas mark 2 1/2). In a medium-sized mixing bowl for the meringue, beat the egg whites with 1 pinch of salt until stiff peaks form. Gradually add the remaining granulated sugar and continue beating for 2-3 minutes until the mixture is thick and foamy. Carefully fold the oats, hazelnuts, and the remaining cinnamon powder into the beaten egg whites. Mix in the rhubarb pieces. Press the dough into a smooth base with your hands and pull up a 3 cm wide edge. Peel the banana, cut it into thin slices, and spread it on the dough. Spread the rhubarb and meringue mixture on top and smooth it out. Bake the cake in the middle of the oven for 40-45 minutes, until the surface is lightly browned. Tips: Half of the rhubarb can be replaced with strawberries. The oats in the meringue are important so that the rhubarb juices that develop during baking are absorbed and don’t soak the cake. The cake freezes very well and tastes particularly good after it has been left to sit for a day. Another variation is also possible with pears or apples. One of my favorite cakes!