Instructions

1. Preheat the oven to 200°C (conventional cooking).
2. Mix the rhubarb with 40 g of caster sugar and the seeds from the vanilla pod. Put in an ovenproof dish and cover with tin foil. Bake for approximately 25 minutes until tender and moist. Cool a bit, then remove the rhubarb from the juices. Save both for later.
3. Turn the oven down to 165°C.
4. Beat the butter with an electric mixer until soft and creamy. Alternately add 150 g of sugar, the 2 eggs, the whole milk and mix until smooth.
5. Mix flour, baking powder and vanilla sugar with a spatula or spoon. Sift the dry mixture into the wet mixture and stir thoroughly but don't overdo it. Don't use the electric mixer. Gently stir the pieces of rhubarb into the batter.
6. Fill 12 muffin cups about two-thirds full with batter and bake for about 35 minutes. When done, the cupcakes should feel springy to the touch and a toothpick inserted into a cupcake should come out clean. If you overbake the cakes they will be dry. Cool on a wire rack.
7. To make the meringue whisk the egg whites with vinegar. Use an electric mixer or hand mixer. When the egg whites turn airy and fluffy, add the sugar a little at a time while whisking. Whisk vigorously until the meringue is quite firm and very glossy. Pour in some of the rhubarb juice and add a bit of red food paste for a nice colour.
8. Pipe the meringue on top of the cupcakes and serve.

• Recipe Type : Cakes and Bakes
• Ingredient : Baking powder, Butter, Egg, Flour, Food paste, Milk, Rhubarb, Sugar, Vanilla, Vinegar