Curd Rhubarb Cake

A cake recipe for all foodies:

Knead the light butter, flour, sugar and egg into a shortcrust pastry. Put it in the fridge for about 30 minutes, then roll it out and line a greased springform cake tin with it.

Remove the peel from the rhubarb, cut into small pieces, mix with the sugar and pull. Then spread the rhubarb pieces evenly on the short pastry base.

Mix the ingredients for the curd mixture well and pour it leisurely over the rhubarb in the mold. Bake the cake at 175 degrees for 45 minutes.

For the meringue layer, whip egg whites with sugar until creamy and place on the hot baked cake with a coffee spoon. Bake for another 30 minutes at 150 degrees.

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