Rhubarb Cake with Meringue

Ingredients

• 200 g spelt flour
• 1 pinch salt
• 75 g whole cane sugar
• 100 g butter
• 1 egg
• 3 tbsp ground almonds
• 800 g rhubarb
• 50 g whole cane sugar
• 2 egg whites
• 60 g powdered sugar (from cane sugar)
• 1 tsp grated lemon zest

Instructions

1. 1.

   Sift the spelt flour, salt and 75 g of whole cane sugar onto a work surface, form a well, and arrange small butter pieces around it. Add the egg and 2 Tbsp warm water into the well, cut through with a knife until crumbs form. Knead into a smooth dough, shape into a ball, wrap in cling film and chill for 30 minutes.

2. 2.

   Preheat the oven to 180 °C (fan‑forced 160 °C; gas: level 2–3).

3. 3.

   Take about one quarter of the dough and roll out the remainder to fit your tart pan. If needed, grease the pan. Line the pan with dough, shaping a rim and trimming it straight. Sprinkle almond crumbs over the base.

4. 4.

   Wash, trim and cut the rhubarb into ~2 cm pieces. Place in the tart pan and sprinkle with 50 g of whole cane sugar. Crumble the remaining dough between your hands to form streusel and scatter over the rhubarb. Bake for about 45 minutes until golden brown.

5. 5.

   Beat the egg whites with a hand mixer until stiff peaks form, sift in powdered sugar and fold in lemon zest. Spoon the meringue decoratively onto the filling and bake under high heat at 240 °C for about 5 minutes until golden tips appear.

6. 6.

   Remove the rhubarb cake with meringue from the oven, let it cool completely before serving.