Rhubarb Pie with Almond Meringue

A simple but delicious cake recipe:

Beat the soft butter with 125 g sugar and vanilla sugar until creamy. Gradually add two whole eggs and 3 egg yolks (save the egg whites). Finally, sift flour, cornstarch and baking powder and fold into the whipped mixture.

Cut the ends of the rhubarb into small pieces, pull off the strings and cut rhubarb into 4 cm long pieces.

Pour the finished mixture into a greased cake springform pan with a diameter of 26 cm, spread the rhubarb evenly on top and press lightly until smooth. Bake in the oven heated to 180 °C top-bottom heat for about 25 minutes. (170 °C convection oven) For the almond meringue, beat the egg whites and gradually add 175 g sugar. Finally, fold in the ground almond kernels.

After the baking time of 25 minutes, take the cake out of the oven and spread the meringue evenly over the surface (either with a piping bag or an angled palette). Bake the cake again at 180 °C for about 20 minutes.

When it has cooled down, remove it from the mold and serve it with whipped cream.

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