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Rhubarb cake with almond meringue

Ingredients

for the dough

250 g flour
2 Tbsp sugar
100 g butter
2 egg yolks

for the filling
 
400 g rhubarb  
350 g sugar
1 tsp vanilla  
3 Tbsp cornstarch
1 tsp cold water
   
for the meringue topping

50 g slivered almonds
3 egg whites
150 g powdered sugar

 
Preparation

Wash and clean the rhubarb and cut it into approx. 1 - 2 cm long pieces. Then put it in a saucepan with the sugar and vanilla and simmer slowly over a low heat for about 10 minutes until the rhubarb has softened.

Mix the starch with a little cold water until smooth, add it to the rhubarb and bring to the boil briefly until it thickens. Then let it cool for at least half an hour.
 
While the rhubarb is cooking or cooling down, preheat the oven to 350 °F (180 °C) (upper/lower heat).

Mix the flour and sugar, add the soft butter and egg yolk and knead everything quickly into a smooth dough.

Then put the dough into a cake tin lined with baking paper, smooth it out and prick holes in the bottom several times with a fork. Then let the cake base bake at 350 °F (180 °C) for about 15 minutes.
   
Briefly roast the slivered almonds in a pan until they have turned light brown - then let them cool.

 
Spread the rhubarb on the cake base.

Beat the egg whites with the sugar until stiff and spread over the rhubarb mixture.

Scatter the roasted almonds over the egg whites and bake the cake in a preheated oven at 350 °F (180 °C) for about 10 minutes until the meringue topping takes on a slightly golden color.

The rhubarb cake can be served warm or cold as desired, optionally with whipped cream.

[Translated from here.]