Rhubarb Tart with Honey Meringue

A cake recipe for all foodies:

Mix the dough ingredients well and spread on the bottom of a greased springform pan ( 24 cm ø), raising the edge a little bit.

Divide the cleaned rhubarb into 3 cm long pieces and cover the dough tightly with them. Bake the cake in a heated oven at 200 °C for about 40 minutes. Whip the 2 egg whites with the juice of one lemon until very stiff. While beating continuously, add first the sugar and then liquid honey. The mixture must be stiff enough to form long peaks when beaten. Fill the honey meringue mixture into a piping bag. Pipe a lattice onto the pre-baked rhubarb tart. Now return the rhubarb tart to the oven and bake for another 15 minutes until the honey meringue has turned golden.

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