Rhubarb Meringue Muffin

Preheat the oven to 150°C (fan) and line a muffin tin with paper cases.

Trim and wash the rhubarb and slice it thinly.

Cream the softened butter with the sugar, grated lemon zest and a pinch of salt.

Separate the eggs, set the whites aside, and gradually beat the yolks into the butter-sugar mixture.

Mix the flour, reserving 1 tablespoon, with the ground hazelnuts and baking powder, then stir into the mixture alternately with the milk.

Toss the rhubarb in the reserved tablespoon of flour and gently fold it into the batter.

Divide the batter among the cases, filling each only about two-thirds full.

Bake the muffins for about 20 minutes.

Meanwhile, beat the egg whites until stiff and, at the end, gradually add the powdered sugar.

Take the muffins out briefly and spread the meringue over the hot muffins.

Return the muffins to the oven for about 10 more minutes, until the meringue is lightly colored.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.