Rhubarb Meringue Cake (Rhabarber-Baiser-Kuchen)

Preparation

1. Preheat the oven to 180 °C (conventional). Line the base of a 26 cm springform tin with baking paper and grease the sides. Wash the rhubarb and cut it into pieces.
2. Mix the flour, cornflour and baking powder. Cream the butter, sugar, vanilla sugar and lemon zest until fluffy, beat in the egg yolks and whole eggs one at a time and fold in the flour mixture a spoonful at a time.
3. Spread the batter in the tin, scatter the rhubarb pieces over it and press down lightly. Bake in the oven for 40 minutes.
4. Shortly before the end of the baking time, whisk the egg whites with the salt until stiff. Gradually trickle in the sugar and finally fold in the cornflour and lemon juice.
5. Take the cake out of the oven, spread the meringue over it or pipe it on with a nozzle and bake for another 15 to 20 minutes, until the crown takes on a little colour. If it darkens too much, lower the temperature slightly.
6. Let the cake cool slightly in the tin, then release it and serve in slices.

Drink with it

• Sparkling wine · excellent match

  Medium-dry rosé Sekt or Riesling Sekt extra dry

  The acidity of the sparkling wine matches the rhubarb's tartness, the residual sugar balances the meringue crown and the bubbles keep the sponge light; the rosé adds red berry notes to the rhubarb.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• Sweet wine · good match

  Riesling Spätlese, off-dry to sweet (feinherb to lieblich)

  Lively acidity and stone fruit suit the tart rhubarb and absorb the sweetness of the meringue.

  Which wine goes with dessert? Comparing sweetness deliberately ↗

• Fruit liqueur · good match

  Strawberry liqueur, well chilled in a small glass

  Strawberry and rhubarb are a classic kitchen pairing; the sweet liqueur builds that bridge and softens the acidity.