Rhubarb Cake with Meringue

Ingredients

• 800 g rhubarb
• 50 ml Apple Juice
• 1 packet vanilla pudding powder
• 4 eggs
• 120 g butter
• 100 g raw cane sugar
• 235 g whole wheat flour
• 0.5 packet Baking powder
• 2 egg whites

Instructions

1. 1.

   Clean, wash, and cut the rhubarb into about 3 cm pieces. Place in a pot with apple juice and steam for approximately 5–7 minutes. Whisk the pudding powder with 2 tablespoons of cold water until smooth, bring to a boil once, set aside, and let cool. Separate the eggs and fold the yolks into the mixture.

2. 2.

   Beat the butter, 50 g raw cane sugar, and 2 eggs in a bowl with an electric mixer until fluffy. Stir in the flour and baking powder, then pour the batter into a springform pan lined with parchment paper. Spread the rhubarb mixture evenly over the batter and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes.

3. 3.

   Meanwhile, whisk 4 egg whites into stiff peaks, gradually adding the remaining sugar until the mixture becomes creamy‑glossy and the sugar is fully dissolved. Remove the cake from the oven, spread the meringue in wave patterns over the cake with a spatula, and bake for an additional 20–30 minutes. Let cool completely before cutting.