|160 g||all-purpose flour|
|50 g||ground almonds|
|2 tsp||baking powder|
|1 tsp||vanilla extract|
|1 tsp||lemon juice|
|butter for greasing|
Preheat oven to 175°C/350°F. Bring butter and eggs to room temperature and butter springform pan. Chop rhubarb.
Combine some of the sugar with rhubarb and let sit for approx. 30 minutes.
Transfer rhubarb to a sieve set over a bowl and let drain for approx. 15 - 20 minutes. Pat dry.
Stir together flour, ground almonds, salt, and baking powder and set aside. Cream butter and some of the sugar until light and fluffy, then add eggs one at a time, mixing until well combined. Stir in vanilla.
Spread batter evenly into springform pan. Top with drained rhubarb and bake for approx. 20 min., or until the dough begins to turn golden brown.
While the cake bakes, beat egg whites in a clean bowl with a clean whisk on medium speed until they start to foam; add salt and lemon juice. Increase speed gradually until soft peaks form, then slowly incorporate sugar until meringue is stiff and shiny.