Ingredients:
Ingredients for the dough
100g butter
3 egg yolks
80 g sugar
grated zest of half a lemon
220 g flour
1/2 packet of baking powder
1 kg rhubarb
1 packet of vanilla sugar
For the meringue
3 egg whites
150 g sugar
Preparation:
Beat the butter until fluffy. Add the yolks, sugar, baking powder, vanilla sugar, lemon zest. Gradually add the flour. (Thermomix: 20 Sec./Speed 6)
Mix dough well and place in a greased springform pan.
Cut the rhubarb in big pieces and sprinkle it with sugar. Spread the raw rhubarb on top of the dough and bake in preheated oven (180 degrees) for about 20 minutes.
Beat the egg whites. (Thermomix 4 Min./Speed 3.5 with butterfly whisk)
Add the sugar to it.
Put the mixture on the pre-baked cake and bake for a further 30 minutes in the oven at 140 degrees.
