Orange Rhubarb Cake with Meringue Topping

A great cake recipe for any occasion:

First, make the shortcrust pastry. To do this, grate the fat into the flour and add enough cold water to make a smooth dough that comes away from the sides of the bowl. Place the shortcrust pastry in a freezer bag in the refrigerator for 30 minutes to make it more pliable. In the meantime, rinse and clean the rhubarb and cut it into pieces. Spread the rhubarb pieces evenly in a shallow gratin dish, sprinkle with the grated orange zest and then the sugar.

Preheat the oven to 190 °C.

Remove the short pastry from the refrigerator and roll out into a round pastry sheet. Spread a shallow round baking pan 23 cm in diameter and 3 cm high, lightly greased, with the dough sheet and press the dough a little over the edge of the pan. Prick the bottom of the dough a few times with a fork and brush it with a little egg yolk so that it doesn’t soak easily later. Place the baking pan with the short pastry on one of the top racks on a preheated baking sheet and the rhubarb on the lowest rack in the oven. Place the shortcrust pastry base in the oven for 20-25 minutes until brown and crisp, and the rhubarb for half an hour until soft. Then remove each of the two molds from the heat.

Meanwhile, squeeze the orange juice and pour it into a small saucepan. In a baking bowl, mix the cornstarch with the orange juice. Bring the remaining orange juice to a boil. Add the hot

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