Rhubarb meringue cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 100 g margarine, soft
• 300 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 250 g flour
• 1 tsp, heaped baking powder
• 750 g rhubarb
• 30 g cornstarch
• 1 tbsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

Separate the eggs. Beat the fat, 100g sugar, vanilla sugar, and salt until creamy. Gradually beat in the egg yolks. Mix the flour and baking powder and quickly knead in using the dough hook of a hand mixer. Roll out about 2/3 of the dough onto a greased 26cm springform pan. Seal the edge of the pan around it. Shape the remaining dough into a log and press it against the edge to a height of about 4cm. Prick the base several times with a fork. Chill the springform pan for about 20 minutes. Meanwhile, trim, wash, and dry the rhubarb. Remove any thick stalks. Cut the rhubarb into slices about 1cm wide and mix with the cornstarch. Beat the egg whites with a clean whisk until stiff, gradually adding 200g of sugar. Carefully fold the rhubarb into the meringue. Pour into the pan. Smooth the rhubarb-meringue mixture with a spatula. Bake the cake in a preheated oven (175°C) for approximately 60-65 minutes. If the meringue starts to brown slightly, lower it in the last 20 minutes. Let it cool in the pan, then remove it from the pan and dust with powdered sugar.