Summary

Ingredients

For the dough:

• 100 g butter, soft
• 100 g suar
• 1 teaspoon lemon peel, grated, organic
• 1 teaspoon lemon juice
• 3 egg yolks
• 150 grams flour
• 50 g cornstarch
• 1 ½ teaspoon, leveled baking powder
• 6 tablespoon milk

For covering:

• 3 egg whites
• 1 teaspoon lemon juice
• 150 grams sugar
• 1 teaspoon lemon peel, grated, organic
• 50 g almond (s) or hazelnuts, round
• 400 g rhubarb

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Instructions

1. Preheat the oven to 175 ° C top and bottom heat.
2. Use a hand mixer to process all the dough ingredients into a smooth but tough dough in approx. 2 minutes (1 tablespoon more milk may be needed), distribute in a springform pan that is only greased on the bottom (the amount of dough is relatively small, but that should be like this) - Bake for 20-25 minutes.
3. In the meantime, prepare the topping:
4. Wash and dry the rhubarb, cut into pieces approx. 1 cm in size (peel older stalks), add the almonds and lemon peel.
5. Beat the egg white with the lemon juice until stiff, slowly drizzle in the sugar and stir in. Carefully fold in the almonds or nuts with the lemon peel and rhubarb with the rubber spatula and distribute them on the pre-baked dough, bake for another 25-30 minutes at the same temperature.
6. This cake tastes best fresh when the meringue is still crispy.