Rhubarb muffins with meringue topping

Ingredients for 12 servings:

• 250 g rhubarb, in pieces
• 175 g margarine, soft
• 150 g sugar, fine
• 1 pinch of salt
• 1 pack of vanilla sugar, real Bourbon
• 1 pinch of cinnamon
• 2 eggs
• 2 egg yolks
• 250 g flour, 1 tbsp of which for the rhubarb
• 100 g starch flour
• 1 pack of cream of tartar baking powder
• 4 tbsp milk, or a little more
• 2 egg whites
• 80 g sugar
• 1 dashes lemon juice

Instructions

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

very light and juicy….

Wash and dry the rhubarb, cut it into small pieces, and set it aside. For the batter, mix the egg yolks with the two whole eggs, the margarine, sugar, a pinch of salt, vanilla sugar, and cinnamon until foamy. Fold the sifted flour (reserve 1 tablespoon for the rhubarb), cornstarch, and baking powder alternately with the milk into the egg foam mixture. Continue stirring briefly. Mix the rhubarb with the 1 tablespoon of flour that you reserved earlier and fold it into the batter. Double-line a muffin tin for 12 muffins with paper cases, or grease and flour the tin without the paper cases, then spoon in the batter evenly. Bake at 180°C (160°C fan-assisted) for about 40 minutes (this is only a guideline and may vary depending on the oven). Meanwhile, beat the egg whites until stiff peaks form and add 80g of sugar. Continue beating until a very stiff meringue forms. Finally, stir in a squeeze of lemon juice and pipe a topping onto each muffin using a piping bag fitted with a 12-inch star nozzle. Continue baking until they’re a nice color (approx. 10 minutes). Let cool and remove from the pan.