Ingredients

  • 21 ounces (600 g) rhubarb, peeled and cubed
  • 2 Tablespoons sugar
  • 2/3 cup (130 g) sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1 1/4 cup (150 g) flour
  • 1 3/4 ounces (50 g) roasted almonds, ground
  • 2 teaspoons baking powder
  • 3 egg whites
  • 3/4 cup (150 g) sugar
  • sliced almonds for topping

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch).
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Step 2

  • Wash, dry and peel the rhubarb.
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Step 3

  • Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least 1/2 hour. It will extract a lot of water that needs to be drained. Pat rhubarb dry for further use.
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  • Length: 120 minutes

Step 4

  • In a kitchen machine beat together butter, sugar and vanilla extract until the butter is fluffy and the sugar is dissolved. Put in the eggs, one at a time and mix well.
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Step 5

  • In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Dont over mix.
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Step 6

  • Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.
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  • Length: 25 minutes

Step 7

  • In the mean time prepare the meringue/ baiser topping. Beat egg whites until stiff peaks form. Slowly add the sugar until meringue is firm and shiny.
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Step 8

  • Spread the meringue evenly over the rhubarb and decorate with almond slices. Return to the oven for another 15 min. Cover the cake with aluminum foil after 5 min. in case the meringue does turn too dark.
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  • Length: 20 minutes

Step 9

  • Cool completely before removing the cake from the pan.
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