Rhubarb meringue cake

Ingredients for 1 servings:

• 4 eggs
• 100 g butter, soft
• 300 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g flour
• 1 tsp, leveled baking powder
• 750 g rhubarb, cleaned and cut into small pieces
• 3 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the butter with 100g of sugar, vanilla sugar, and salt. Separate the eggs, set the egg whites aside, and gradually add the egg yolks to the fat mixture. Mix the flour and baking powder and knead in with a dough hook or your hands. Press the dough into a greased springform pan and form a high rim. Prick the dough several times with a fork and chill for 20 minutes. Mix the rhubarb with the cornstarch. Beat the egg whites until stiff, then gradually add 200g of sugar while continuing to beat. Carefully fold the rhubarb into the beaten egg whites and pour everything into the pan. Bake at 175°C for 60-65 minutes. Allow to cool in the pan. Sprinkle with powdered sugar, if desired.