Rhubarb Meringue Cake

Ingredients

• 400 g flour
• 100 g sugar
• 1 pinch salt
• 200 g cold butter
• 2 egg yolks
• 2 tbsp yogurt
• 2 kg rhubarb
• 120 g sugar
• 1 Vanilla bean
• 0.5 cup milk
• 1 tbsp Cornstarch
• 50 g ground hazelnuts
• 4 egg yolks
• 2 egg whites
• 3 egg whites
• 150 g sugar
• 1 tsp lemon juice

Instructions

1. 1.

   Sift flour onto a work surface, mix with sugar and salt, then press a well in the center. Cut cold butter into small pieces and place around the well; add the eggs and yogurt to the center. Use a knife to cut through all ingredients until small dough crumbs form, then quickly knead by hand into a dough, shape into a ball, wrap in plastic wrap, and chill for about 30 minutes.

2. 2.

   Wash rhubarb, peel it, and cut into ~1 cm pieces. Mix with 40 g sugar and let it release juice.

3. 3.

   For the custard, split the vanilla bean and scrape out the seeds. Combine both with milk and remaining sugar in a pot. Whisk cornstarch with 2–3 tbsp of milk to make a slurry, then stir back into the pot. Add hazelnuts and egg yolks, warming over medium heat while stirring until thickened. Remove from heat, discard the vanilla pod, and let cool slightly. Beat egg whites until stiff, then fold into the custard.

4. 4.

   Roll out the dough on parchment paper-lined baking sheet, creating a small raised edge. Bake in preheated oven at 200°C (medium) for about 10 minutes.

5. 5.

   Drain rhubarb and spread over the dough. Spoon vanilla custard over it and bake another 20 minutes.

6. 6.

   Meanwhile, beat egg whites with sugar and lemon juice until stiff. Pipe onto the cake using a large star tip.

7. 7.

   After the additional 20 minutes, decorate the rhubarb with meringue lattice and bake for another 10 minutes. Remove from oven, let cool, and serve fresh.