Rhabarber Kuchen mit Schäumchenmasse

Recipe from the video: Shortcrust pastry: 250 g flour 1 tsp LUMARA® baking powder 100 g sugar 1 tsp LUMARA® vanilla sugar 1 tsp LUMARA® Lemon Dream (or similar) 125 g butter 1 egg Topping: 500 g – 600 g rhubarb a little LUMARA® fruit puree 200 g LUMARA® meringue mix 100 ml water a few tablespoons flaked almonds Knead all the ingredients together and chill briefly. Roll out the shortcrust pastry between two sheets of cling film and shape it into a Linzer ring. Peel the rhubarb, cut it into small pieces, and mix with the fruit puree. Whisk the meringue mix with water for about 5 minutes and fold in the rhubarb. Spread the mixture onto the pastry base and sprinkle with flaked almonds. Bake the cake at 180°C for approximately 35-40 minutes. If necessary, cover the cake with parchment paper towards the end of the baking time to prevent the almonds from getting too dark.