Rhubarb Pie with Meringue

A great cake recipe for any occasion:

For the shortcrust pastry, quickly knead the ingredients together to form a dough, wrap in cling film and chill for at least half an hour. Then roll out the dough to a thickness of 4 mm and line a greased tart springform pan.

For the almond mixture, beat the butter and sugar until creamy, then add ground almond kernels and the eggs. Spread the finished mixture evenly in the prepared tart springform pan.

Rinse the rhubarb, pat dry and peel off the narrow outer house from top to bottom. Cut each rhubarb stem in half lengthwise, according to thickness, and then cut pieces about finger-length.

Place the rhubarb pieces tightly in the prepared pie springform pan.

Bake in the heated oven at top and bottom heat at 200 °C for approx. 40 min.

Shortly before the end of the baking time, whip the egg whites with the sugar until stiff. Add the sugar little by little. Fill the snow into a piping bag with a 10-ring tip. Remove the cake from the stove and pipe an even grid on the surface. Then return the cake to the oven and increase the heat to 220 °C. Bake the meringue for 5 to 10 minutes. The meringue should be lightly browned.

Caution. The meringue can get too dark very quickly.

After cooling, remove the cake from the cake pan and dust the surface with powdered sugar.

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