Summary

Ingredients

• 500 g rhubarb
• 180 g mararine
• 80 g suar
• 4 egg yolks
• 300 grams flour
• 0.5 ½ pack baking powder
• 1 tablespoon milk, possibly a little more
• Grease for the tin

For the meringue topping:

• 4 egg whites
• 200 g suar

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Instructions

1. Peel the rhubarb, cut into pieces and wash. Beat the egg whites with 200 g sugar until stiff.
2. Beat the margarine, egg yolks and sugar until frothy. Mix the flour and baking powder, stir in and add a little milk as needed (but not too much, it is a very firm dough).
3. Grease a baking sheet and spread the batter on it. Pre-bake at 200 ° C for about 10 minutes. Then spread the rhubarb over it, pour the stiffly beaten meringue on top and smooth it out. Bake at 175 ° C for another 20 minutes.