Thomasburg Rhubarb Meringue Cake - cooking recipe

Ingredients

Cake
250 g butter
300 g sugar
3 eggs
3 egg yolks
50 g almonds
300 g flour
2 teaspoons baking powder
100 g cornflour
1 kg rhubarb, chopped
Meringue
3 egg whites
150 g sugar

Preparation

Cream butter and sugar.
Alternately mix in the eggs and egg yolks with the almonds, flour, baking powder and the cornflour.
Spread mixture on an oven tray and bake for 10 minutes.
Cover with the chopped rhubarb and bake for a further 20 minutes.
Meanwhile whip egg whites until they form stiff peaks.
Gradually add sugar to the egg.
Spread the mixture over the rhubarb and bake for a further 10 minutes.