Add the vanilla and egg.

Fold in the flour and baking powder alternatively with the sour cream and rhubarb.

Put the batter into the springform pan.

Smooth it out with a rubber spatula.

Sift the powdered sugar on top,

then grate nutmeg on top.

Bake for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool while you make the meringue....

Get a clean stainless bowl and measure out your ingredients ahead of time separating items. I like to do this so that I realize I have put them all into the recipe, almost like a check list. By the way the egg yolks don't go in, I will save those for another recipe. Put in the vanilla, salt and cream of tartar and beat till foamy.

Add the powdered sugar a little at a time and beat.

Beat until the egg whites form peaks. This can be 5- 8 minutes, be patient.

Spread out on top of the cake. Then to make a pretty pattern start with the rubber spatula at the side of the pan.
(click picture for to enlarge)

Press the spatula up and down toward the center, then move and make another row right next to it.

Brown in a 350 degree oven for about 15 minutes.
Allow the cake to cool for 30 minutes before you release the side of the springform pan.

Cut into 12 slices and serve on a bed of Rhubarb-Strawberry sauce from compote I made earlier.
Whipped cream or just the kuchen with coffee is good too.