Rhubarb Cake with Meringue Topping
- For the cake
- 250 grams softened butter
- 250 grams sugar
- 1 pinch salt
- 4 eggs
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 250 grams Pastry flour
- 200 grams ground almonds
- 150 milliliters milk
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
For the cake, beat the butter with the sugar and the salt until fluffy. Gradually add the eggs. Mix the baking soda with the cinnamon, flour and ground almonds. Stir into the egg mixture, alternating with the milk to form a smooth, spreadable dough. Pour onto the baking sheet and smooth evenly.
For the topping, rinse and trim the rhubarb and pat dry. Cut into small pieces, mix with the cornstarch and vanilla sugar and spread evenly over the dough.
Bake in the preheated oven for about 30 minutes.
For the meringue layer, beat the egg whites until stiff and gradually sprinkle in the powdered sugar. Remove the cake from the oven and spread the meringue mixture on top of the cake. Sprinkle with the flaked almonds and place back in the oven. Bake until golden brown, 15-20 minutes.
Remove the cake from the oven and let cool. Cut into pieces.
Serve garnished with rhubarb compote and dried rhubarb as desired.