Remove the leaves from the rhubarb, cut the stems into pieces of about 1 cm. Mix with 1 tablespoon of sugar and the cinnamon.
Separate the eggs and beat the whites until stiff.
Beat the butter with the sugar and lemon juice until fluffy. Gradually add the egg yolks. Sift in the flour with the baking powder. Finally, fold the snow into the mixture.
Pour into a buttered and floured tart pan (26 – 28 cm). Spread the rhubarb on top of the mixture. Bake the cake in the oven at 180° Celsius for 30 minutes.
Preparation Tip:
Serve the rhubarb pie with freshly whipped cream.
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