Rhubarb meringue cake with vanilla pudding

Ingredients for 1 servings:

• 500 g rhubarb, sliced ​​approx. 3 cm
• 4 tbsp sugar, or erythritol
• 3 eggs
• 200 g flour, or less carbs with 70 g almond flour, 130 g wheat flour
• 50 g sugar
• 100 g butter or margarine, room temperature
• ½ pack of baking powder
• 1 pinch of salt
• 300 ml milk
• 50 ml rhubarb juice (settles in the sugared rhubarb), alternatively add other juice
• 1 sachet of vanilla pudding powder
• 1 pinch of salt
• 90 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Thermomix suitable

Clean the rhubarb, cut into 3 cm thick slices, mix with 4 tablespoons of sugar in a bowl, cover, and let stand for 1 hour – it’s best to set a timer. Meanwhile, separate the eggs. Place the egg yolks in a mixing bowl (TM: mixing bowl), and the egg whites in the refrigerator. Add the following ingredients to the egg yolks: flour, sugar, butter/margarine in pieces, baking powder, and salt, and knead (TM: 20 seconds/speed 4.5). Transfer to a bowl and refrigerate for 45-60 minutes (this should roughly correspond to the remaining time on the rhubarb timer). Rinse the mixing bowl (TM: mixing bowl). Add the cold milk, rhubarb water, and custard powder to the pot, mix (TM: mixing bowl), and bring to a boil (TM: 7 minutes | 90°C | speed 3). 10 minutes before the timer ends, preheat the oven to 180°C (top/bottom heat). Line a 26 cm springform pan with either baking paper or grease it with butter. Add the warm vanilla pudding to the rhubarb pieces and mix. (TM: rinse the mixing bowl and place it in the fridge with the butterfly in place). Take the dough out of the fridge, press it onto the bottom of the springform pan and form a rim about 3 cm high. Spread the pudding and rhubarb on the bottom. Bake on the middle shelf for 25 minutes. Meanwhile, beat the egg whites with a pinch of salt in a mixing bowl until stiff peaks form and slowly add the icing sugar during the last minute (TM: take the mixing bowl out of the fridge, insert the butterfly in place and bake for 4 minutes | speed 3, 6). Spread the meringue after 25 minutes of baking, reduce the temperature to 160 °C and bake for a further 25 minutes. Allow to cool slightly in the pan. Note: Instructions for the Thermomix (= TM) are given in parentheses.