Rhubarb Cake with Cream Frosting and Meringue Topping

A simple but delicious cake recipe:

Prepare a kneaded dough from the ingredients listed and refrigerate for 30 minutes.

Cut the rhubarb into small pieces.

Roll out the dough on the bottom of a greased cake springform pan, smooth out a rim about 4 cm high, pierce the dough bottom a few times and spread the rhubarb evenly on it.

For the glaze, stir all the ingredients together, pour over the fruit and place in the cold oven.

E: middle. T: 175 degrees / 45 min.

For the meringue topping, whip egg whites until stiff, add sugar and continue to whip. Spread the mixture evenly on the cake and bake for another 15 to 25 minutes. Cool the cake in the pan.

The meringue is prepared with currants.

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