Rhubarb Meringue Cake

Ingredients

• 200 g Flour
• 50 g ground almonds
• 1 Tbsp vanilla sugar
• 1 egg yolk
• 1 pinch salt
• 150 g cold butter
• soft butter (for the pan)
• dried legumes (for blind baking)
• 1 kg rhubarb
• 1 lemon (juice)
• 1 vanilla bean (filling)
• 100 g sugar
• 2 packets of cream pudding powder
• 2 egg whites
• 80 g powdered sugar
• 2 tbsp chopped almonds

Instructions

1. 1.

   Knead the dough ingredients with cold butter into a smooth dough. If needed, add a little cold water or flour. Shape into a ball, wrap in cling film and chill for about 1 hour.

2. 2.

   Preheat the oven to 200°C fan. Grease the springform pan with butter.

3. 3.

   Roll out the dough and place it in the greased tart pan, pressing up the edges. Line with parchment paper and sprinkle dried legumes on top. Blind bake in the oven for about 10 minutes.

4. 4.

   For the filling wash, trim and cut the rhubarb into 2–3 cm pieces. Mix well with lemon juice, vanilla bean flesh, sugar and pudding powder.

5. 5.

   Remove the pan from the oven, discard the legumes and parchment, and fill the base with the rhubarb mixture. Return to the oven and bake for another ~30 minutes.

6. 6.

   Whisk the egg whites until stiff and gradually fold in powdered sugar. Fill a piping bag with a star tip. Take the cake out of the oven and pipe the meringue in a lattice pattern over the top. Sprinkle chopped almonds and return to the oven for 10–15 minutes until set. Remove and cool.

7. 7.

   Release from the pan and serve.