• Preheat the Oven to 350° F
• Grease a 9" springform Pan

Cake:

• Clean and trim the ends off of the Rhubarb. Then cut the stalks into 1/2 inch slices, and toss in a bowl with 2 Tablespoons Sugar. Set Aside.
• In a Mixing bowl, beat the butter and sugar together until light (3-4 minutes). Scrape down the sides, then add the eggs one at a time. Beating in between. Add the Vanilla Sugar or Vanilla.
• Combine the Flour and Baking Powder in your measuring cup, then add it and the milk to the butter/sugar/egg mixture. Alternate... half of the flour, half of the milk, then repeat.
• Beat until combined. Scrape the sides and bottom of the bowl to get any unmixed butter, then beat another few seconds.
• Add the cut rhubarb to the batter. Use a spatula to mix everything evenly.
• Pour the batter into the prepared baking pan, and smooth the top.
• Bake 35 minutes.
• With 5 minutes baking time left...
• Beat the egg whites with the whisk attachment of your mixer while slowly adding the sugar. You want the egg whites to be glossy and smooth. A soft peak.
• At 35 minutes, take the cake from the oven, and set it on a cooling rack.
• Spread the meringue over the hot cake (work kind of fast, but don't rush, or you might hurt yourself).
• Put the cake back into the oven for 20 more minutes.