Rhubarb Tart with Meringue Topping

For the shortcrust pastry, quickly prepare the ingredients into a dough, wrap in cling film and rest in the refrigerator for 120 minutes. Roll out dough thinly, cut out with a springform pan rim of O 28 cm and transfer to baking parchment (leftover dough can be easily frozen). Bake in a heated oven at 190 °C

for 5 minutes until the base is lightly golden. Then cool well.

For the frankfurter quantity (sponge cake), melt the butter in a saucepan and let it boil once, then remove it from the stove. Beat the sugar, eggs, vanilla sugar, a little salt and lemon zest in a bain-marie until warm, then remove the baking bowl from the bain-marie and continue beating for 6-8 minutes until cooled. Sift flour and cornstarch on top and fold in. Finally, fold in the melted warm butter. Pour the mixture into a 28 cm cake springform pan or into a 28 cm ring wrapped in parchment paper. Bake in a 180 °C convection oven for 2 minutes, then turn down to 165 °C and bake for another 18 minutes. Afterwards cool down well. Divide the base into two slices.

For the rhubarb cream, peel the rhubarb stalks, cut into 3 cm pieces and blanch with the cinnamon stick. (make about 1 minute). Collect the cooking juices and drain the rhubarb well. Bring white wine, rhubarb stock and sugar to a boil. Stir the rhubarb stock, vanilla pudding powder and egg yolks and add to the boiling liquid.

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