Rhubarb Meringue Cake

Ingredients

• 200 g spelt whole‑grain flour
• 100 g raw cane sugar
• 2 pinch salt
• 0.5 tsp lemon zest
• 5 eggs
• 125 g butter
• 500 g quark (fresh cheese)
• 0.25 tsp vanilla essence
• 2 tbsp starch
• 0.5 tsp orange zest
• 500 g rhubarb
• 3 tbsp raw cane powdered sugar

Instructions

1. 1.

   Mix flour with 50 g sugar, a pinch of salt and lemon zest; form a mound on a work surface. Create a well in the center, crack one egg into it, and scatter 120 g butter around the well. Knead quickly by hand into a smooth dough, shape into a ball, cover and refrigerate for 30 minutes.

2. 2.

   Separate the remaining four eggs. Beat yolks with quark, 50 g sugar, vanilla essence, starch, a pinch of salt, and orange zest until smooth. Clean, rinse, cut rhubarb into 2 cm pieces and fold them into the quark mixture.

3. 3.

   Grease a tart pan with leftover butter. Roll out the dough on a floured surface slightly larger than the pan, line the pan, spread the quark‑rhubarb filling over it, and bake in a preheated oven at 180 °C (fan: 160 °C) for 40 minutes.

4. 4.

   Whisk egg whites with powdered sugar until stiff peaks form. Spread over the cake and bake another 10 minutes at the same temperature until golden yellow.

5. 5.

   Remove the finished cake from the oven, let it cool, then release from the pan and serve in slices.