INGREDIENTS

For the Dough:

•   180g Butter
•   50g Sour cream
•   2 Yolks
•   130g Flour
•   25g Sugar
•   6g Baking powder

For Filling:

•   6 8 Rhubarb stalks
•   75g Sugar

For Meringue:

•   25g Powdered sugar
•   2 Egg whites
•   Salt (to taste)

 PROCEDURES

1. Wash and peel rhubarb. Cut into small cubes.

2. Place in a bowl with sugar, mix, and set aside.

3. Place softened butter and sour cream in a food processor.

4. Add yolks to the butter and sour cream. Refrigerate egg whites.

5. Add sifted flour, baking powder, and sugar. Knead smooth short-crust pastry.

6. Line a springform pan with parchment. Spread the dough.

7. Beat egg whites with salt and powdered sugar until stiff peaks.

8. Place rhubarb on the dough. Top with meringue.

9. Bake at 170°C / 338°F for 40 45 minutes.