Size: large (27cm diameter). For medium size (20cm diameter) refer to the Notes at the bottom of this recipe. (Ideally the side of the cake tin should be detachable from the bottom)

Ingredients

1 kilogram rhubarb
150 grams margarine (room temperature)
150 grams self-raising flour
75 grams corn flour
150 grams caster sugar (for base)
150 grams caster sugar (for topping)
4 eggs; separated (egg yolks for base, egg whites for topping)

Preparation

Base

1. Wash rhubarb and cut into 1.5 cm long pieces; set aside.

2. Pre-heat the oven to 200 degrees Celsius

3. Put margarine and 150 grams caster sugar into mixing bowl and stir well until creamy, using wooden spoon or electric mixer.

4. Separate the eggs and stir the yolks in with the above mixture until smooth; set the egg whites aside.

5. Gradually add flour and then corn flour until the dough is smooth and sticky like a paste. (It should stick to a spoon. If in doubt, make the dough firmer by adding more flour)

6. Spread the dough evenly (with your fingers) into a greased cake tin, forming a lip at the edges, and spread the rhubarb pieces on top.

7. Gently pat the rhubarb pieces a little bit into the dough.

8. Place the tin in the oven on the middle rack until the edges turn golden brown. (Approximately 30 minutes. If in doubt, leave a little longer)

Topping

1. Beat the egg whites until very stiff: a knife cut should remain visible.

2. Now very gently fold in the 150 grams of caster sugar.

3. Remove the cake from the oven and spread the fluffy eggwhite-sugar-mixture evenly over the cake. This should be done swiftly so that the cake can go back in the oven in the shortest possible time.

4. Return the cake to the oven and leave until the topping is golden brown (approximately 30 minutes).

5. Wait about 15 minutes before removing the cake from the tin.

6. Can be eaten warm or cold but... enjoy while fresh!

Notes