Rhubarb Cake with Almond Meringue

Ingredients

• 160 g room-temperature butter
• 75 g honey
• 0.25 tsp vanilla powder
• 4 eggs
• 200 g Spelt flour Type 1050
• 40 g cornstarch
• 2 tsp Baking powder
• 160 ml buttermilk
• 450 g red rhubarb
• 1 pinch salt
• 100 g powdered sugar from raw cane sugar
• 75 g ground almond kernels

Instructions

1. 1.

   For the batter, beat butter with honey and vanilla powder on low speed with a hand mixer until creamy. Separate the eggs and set the whites aside. Whisk in the yolks one at a time. Mix flour with cornstarch and baking powder. Alternately fold in the buttermilk into the batter. Pour the batter into a springform pan lined with parchment paper and smooth the top.

2. 2.

   Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 30 minutes until golden brown (test with a skewer). Remove and let cool. Reduce the oven temperature to 160 °C (convection 140 °C; gas: level 2).

3. 3.

   Meanwhile, wash, trim, and cut the rhubarb into pieces about 1.5 cm long.

4. 4.

   For the meringue, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add powdered sugar while continuing to beat until the mixture is glossy and holds firm peaks. Gently fold in the almonds and rhubarb.

5. 5.

   Spread the meringue over the cake and smooth it out. Bake for another 20–25 minutes. Let cool again, then release from the pan. Serve the rhubarb cake with almond meringue cut into pieces.