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German Rhubarb Cake with Meringue: Flaky Butter, Sweet Rhubarb, and Crunchy Topping—Perfect Dessert!
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Ingredients
- 21 ounces (600 g) rhubarb, peeled and cubed
- 2 Tablespoons sugar
- 1/3 cup 1 1/2 Tablespoon (100 g) butter, unsalted and at room temp.
- 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
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