250 g flour
125 g butter
65 g sugar
1 pinch of salt
3–4 eggs, separated
200 g icing sugar
some rhubarb (enough to cover the base of the mould twice)
Make a shortcrust pastry of flour, butter, sugar, salt and egg yolks and line a buttered mould with it.
Cut the rhubarb into 3–4 cm long chunks and blanch them briefly.
Make a meringue from egg whites and icing sugar. Cover the bottom of the pastry with a bit of the meringue, then add the rhubarb pieces, and add the rest of the meringue on top.
Bake for 45 minutes at 175–200ºC.