Rhubarb muffins with meringue

Ingredients for 1 servings:

• 250 g rhubarb
• 150 g margarine
• 100 g sugar
• Lemon(s) – peel of one whole fruit, grated
• 1 pinch of salt
• 3 eggs
• 200 g flour
• 50 g hazelnuts, ground
• 3 tsp baking powder
• 4 tbsp milk
• 100 g powdered sugar

Instructions

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

Very juicy and super tasty

Peel the rhubarb and cut into thin strips. Beat the fat with the sugar, lemon zest, and salt until frothy. Separate the eggs and set the egg whites aside. Stir the egg yolks into the fat mixture. Mix the flour (except for one tablespoon) with the nuts and baking powder and stir into the egg mixture alternately with the milk. Toss the rhubarb in the reserved tablespoon of flour and fold into the batter. Line a muffin tin with two paper baking cups each. Divide the batter between the cups and bake the muffins in a preheated oven at 175°C for about 20 minutes. Beat the egg whites until stiff peaks form, then sprinkle in 100g of powdered sugar at the end. Remove the muffins from the oven and spread the beaten egg whites on top. Bake for another 10 minutes, until the meringue has a nice brown color. Let the muffins cool on a wire rack.