Layered rhubarb meringue cake - Breathe Magazine Australia

Ingredients

• 4 cups (600 g) unbleached plain (all-purpose) flour
• 3 teaspoons bicarbonate of soda (baking soda)
• 3 teaspoons ground cinnamon
• 2 cups (320 g) rapadura sugar
• 300 g soy milk
• 225 g extra virgin olive oil, plus extra for greasing
• 2 teaspoons vanilla bean paste
• zest and juice of 1 lemon
• 385 g fresh rhubarb, cut into 1 cm slices
• 240 g cold aquafaba, drained from tinned chickpeas
• 265 g raw (demerara) sugar
• 3 g cream of tartar
• Unsprayed flowers