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Peel and dice 500 grams of rhubarb and mix it with sugar. |
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| Whisk 200 grams of margarine and 100 grams of sugar until light and fluffy. |
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Add three egg yolks. |
| Mix the margarine mixture with 150 grams of flour, 50 grams of corn starch, one tea spoon of baking powder and a 50 grams of cream. |
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Whip three egg whites with a pinch of salt. |
| Add 150 grams of sugar and one table spoon of corn starch. |
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Layer dough, rhubarb and whipped egg whites in a buttered cake pan. |
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| Bake for an hour at 160 degree Celsius with bottom heat until the meringue is slightly browned. |
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(1 cake)
