A cake recipe for all foodies:
First knead a dough for the cake base from sugar, butter, flour, salt, egg and baking powder. Place the dough in a springform pan, brush with oil, spread the diced rhubarb evenly on top, sprinkle with 40 g sugar and bake for about 20 to 30 minutes.
In the meantime, whip egg whites and remaining sugar until stiff.
In a second baking bowl, mix whipped cream, egg yolks, vanilla sugar and cornstarch and fold into the egg white mixture.
Next, pour the glaze over the pre-baked rhubarb cake and bake repeatedly for about 15 to 20 minutes.