Rhubarb tart

Ingredients for 1 servings:

• 175 g flour
• 1 pinch of baking powder
• 40 g sugar
• 1 packet of vanilla sugar
• 100 g margarine
• 3 tbsp Amaretto
• 500 g rhubarb, cleaned, diced
• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 1 egg yolk
• 100 g flour
• 1 tsp, leveled baking powder
• 25 g cornstarch
• 75 g ground almonds
• 3 tbsp Amaretto
• 1 egg white
• 50 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

with meringue and amaretto

Grease a 28 cm tart or springform pan. Preheat the oven to approximately 200°C (top/bottom heat). Mix the flour with the baking powder. Add the remaining dough ingredients and mix everything with a mixer (dough hook) until smooth. Roll out the dough on a lightly floured surface into a round disc (Ø 32 cm), place it in the pan, and press the edges down. Prick several times with a fork and pre-bake the base on the middle rack for 15 minutes. Let the base cool slightly and reduce the oven temperature to 180°C (350°F). For the filling, beat the margarine with a mixer (beaters) until smooth. Gradually add the sugar and vanilla sugar, stirring continuously until the mixture forms a thickened mixture. Beat in each egg and the egg yolk for about 1/2 minute at full speed. Mix the flour with the baking powder and cornstarch and stir in alternately with the Amaretto. Finally, fold in the ground almonds. Smooth the batter over the base. Spread the rhubarb over the batter, pressing it in lightly, and bake in the lower third of the oven for about 45 minutes. Shortly before the end of the baking time, beat the egg whites until stiff. Gradually beat in the sugar. Spread the egg white mixture over the hot cake. Place the cake in the oven and bake for another 10 minutes. Then remove the cake from the oven and let it cool. The cake tastes best the next day.