Heat oven to 160C/140C fan/gas 3.
Break the cake into fine crumbs or place
in a food processor and blitz until it
resembles breadcrumbs. Place the
crumbs in the bottom of a 22cm round
ovenproof baking dish. In a jug, whisk
together the egg yolks, milk, nutmeg
and 50g of the sugar. Pour the custard
mixture over the crumbs and leave to
soak for 10 mins. Place the dish in the
oven and bake for 45 mins, until the
custard is set but still has a little wobble.
Meanwhile, make the filling. Place the
rhubarb in a saucepan with 100g of the
remaining sugar, stem ginger, syrup and
2 tbsp water. Set over a medium heat and
cook for 15-20 mins until the rhubarb is
tender. Leave to cool. Can be done up
to this point the day before.
Heat oven to 200C/180C fan/gas 6.
Place the egg whites in a large clean
bowl and, using an electric whisk, whisk
the whites until soft peaks form. At this
stage, begin to slowly add the remaining
100g sugar, beating well between each
addition, until all the sugar is incorporated
and the meringue is stiff and glossy.
Drain the rhubarb, keeping the syrup,
then spoon onto the baked custard.
Spoon or pipe the meringue on top
and bake for 15-20 mins until the
meringue is browned. Serve hot with
the rhubarb syrup.