Rhubarb meringue cupcakes
(24 cupcakes)
| Peel 400 g of rhubarb and cut into small cubes. |  |
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Mix it with the juice of half a lime and 50 g of sugar. |
| Let the rhubarb rest for 30 minutes. |  |
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Stir 150 g of butter with 75 g of sugar until fluffy. |
| Add 5 egg yolks. |  |
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Stir in 375 g of flour and 4 g baking powder. |
| Fold in the rhubarb. |  |
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Add 125 g of chocolate sprinkles. |
| Pour batter into 24 cupcakes and bake for 15 minutes at 180 degrees Celsius. |  |
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Whisk 5 egg whites with 100 g of sugar until foamy. |
| Spread the egg whites on the cupcakes. |  |
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Bake for another 10 minutes |