A great cake recipe for any occasion:
Clean rhubarb and cut crosswise into pieces about 3 cm long.
Mix soft fat, 300 g sugar, 1 pinch of salt and baking aroma with the whisks of a mixer for at least 8 minutes until very creamy. Fold in the eggs, one at a time, each well. Mix flour and baking powder and fold in almond kernels and amaretto (or juice).
Spread the dough on a greased deep baking tray (40×30 cm], top with the rhubarb pieces. Bake in a heated oven at 200 °C (convection oven 180 °C) on the 2nd rack from the bottom for 30 minutes.
Whip the egg whites with 1 pinch of salt until stiff, add the remaining sugar (150 grams) and continue to whip for 5 minutes.
After 30 minutes, spread the meringue mixture on the cake and bake for another 15 minutes. Cool and serve with whipped cream.
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