Rhubarb cake #2 – tray bake with meringue topping

Rhubarb cake #2 – tray bake with meringue topping

180°C convection oven

1.5 kg rhubarb, fresh and unpeeled
Cut off the ends, peel, cut into 2-3 cm pieces, wash

250 g flour
1 ½ tsp baking powder
Weigh, sift

200 g soft butter
200 g sugar
2 packets vanilla sugar
3 eggs
4 egg yolks
100 g ground almonds
Stir for a long time (3-5 minutes with a whisk)

Baking sheet
Spread the dough
Spread the rhubarb
25 minutes

4 egg whites
Beat until stiff

200 g sugar
100 g ground almonds
1 tbsp lemon juice
Add

Spread on the baked cake
Bake for another 15-20 minutes
Allow to cool

original recipe: https://www.chefkoch.de/rezepte/1439851248792853/Rhabarberkuchen-von-Omma.html