Rhubarb meringue cake

Ingredients for 1 servings:

• 500 g rhubarb
• 125 g butter
• 225 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), untreated, grated peel
• 1 pinch of salt
• 2 eggs (size M)
• 150 g flour
• 1 tsp baking powder
• 50 g starch flour
• 2 egg whites
• 1 tbsp lemon juice
• powdered sugar
• Fat and flour for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Slice the rhubarb. Beat the fat, 15g of sugar, and vanilla sugar until creamy. Add the lemon zest and salt. Beat in the eggs one at a time. Mix the flour, baking powder, and cornstarch, sift them on top, and stir in. Grease and flour a 26cm springform pan. Smooth the batter into the pan. Spread the rhubarb on top. Bake in a preheated oven (175°C for electric ovens, 150°C for fan ovens) for about 45 minutes. After 25 minutes of baking, beat the egg whites until stiff, then drizzle in 100g of sugar. Stir in the lemon juice at the end. Immediately spread the meringue mixture loosely over the cake, leaving a border of about 2cm around the edge. Finish baking the cake and let it stand in the switched-off oven for another 5 minutes. Remove from the pan and let it cool on a wire rack. Remove from the pan and serve dusted with powdered sugar.