Rhubarb cake with meringue

Ingredients

For the filling

• rhubarb — 4 stalks
• strawberries — 200 g
• sugar — 2 tbsp

For the batter

• sugar — 200 g
• butter — 110 g
• eggs — 2
• wheat flour — 150 g
• ground almonds — 50 g
• baking powder — 10 g

For the meringue

• egg whites — 2
• sugar — 150 g

Method

1. Trim and slice the rhubarb. Slice the strawberries. Put everything in a colander and sprinkle with sugar so that the juice drains off.
2. Beat the sugar with the butter, then add the eggs and beat. Add the flour, ground almonds and baking powder.
3. Spread the batter in a tin and arrange the rhubarb and strawberries on top.
4. Bake for 30 minutes in an oven preheated to 180°C.
5. Meanwhile make the meringue: beat the two egg whites with the sugar for about 10 minutes, to a stiff mixture.
6. Take out the cake, spread the meringue over it and return it to the oven for 15 minutes.