Name: German Rhubarb Cake with Meringue Topping
Yield: 12
Ingredients: 21 ounces (600 g) rhubarb, peeled and cubed; 2 Tablespoons sugar; ⅓ cup 1½ Tablespoon (100 g) butter, unsalted and at room temp.; ⅔ cup (130 g) sugar; 1 teaspoon (5 ml) vanilla extract; ⅛ teaspoon salt; 2 large eggs; 1¼ cup (150 g) flour; 1¾ ounces (50 g) roasted almonds, ground; 2 teaspoons baking powder; 3 egg whites; ¾ cup (150 g) sugar; sliced almonds for topping