German Rhubarb Cake with Meringue

Preheat the oven to 350°F (Convection). Grease a 9 1/2-inch (26 cm) round springform pan.

1. Wash, dry, and peel the rhubarb. Cut it into small pieces and toss with 2 tablespoons of sugar. Let sit for at least 30 minutes to extract excess moisture. | 2. Drain the rhubarb well, then pat it dry to remove any remaining liquid.

1. In a stand mixer, beat together butter, sugar, and vanilla extract until the mixture is light and fluffy, and the sugar is fully dissolved. | 2. Add the eggs one at a time, mixing well after each addition. | 3. In a separate bowl, sift together the flour, ground almonds, salt, and baking powder. Gradually add the dry ingredients to the egg mixture, mixing gently until just combined—do not overmix.

1. Pour the cake batter into the prepared springform pan and spread evenly. | 2. Top with the drained rhubarb pieces. | 3. Bake in the preheated oven for 25 minutes, or until the cake is set and lightly golden.

1. While the cake is baking, prepare the meringue. In a clean bowl, beat the egg whites until stiff peaks form. | 2. Gradually add the sugar while continuing to beat until the meringue is firm, glossy, and holds stiff peaks.

1. After the cake has baked for 25 minutes, spread the meringue evenly over the rhubarb layer, decorating with almond slices on top. | 2. Return the cake to the oven and bake for an additional 15 minutes. If the meringue starts to darken too quickly, cover the cake loosely with aluminum foil after 5 minutes.

Allow the cake to cool completely in the pan before removing the sides of the springform.