German Rhubarb Cake with Meringue Topping

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

German Rhubarb Cake with Meringue Topping was pinched from <a href="http://www.mykitchenintherockies.com/2012/06/13/german-rhubarb-cake-with-meringue-topping/" target="_blank">www.mykitchenintherockies.com.</a>

INGREDIENTS

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21 ounces (600 g) rhubarb, peeled and cubed

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2 Tablespoons sugar

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⅓ cup 1½ Tablespoon (100 g) butter, unsalted and at room temp.

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⅔ cup (130 g) sugar

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1 teaspoon (5 ml) vanilla extract

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⅛ teaspoon salt

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2 large eggs

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1¼ cup (150 g) flour

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1¾ ounces (50 g) roasted almonds, ground

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2 teaspoons baking powder

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3 egg whites

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¾ cup (150 g) sugar

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sliced almonds for topping

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