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Wash, dry, and peel the rhubarb stalks, then cut them into small pieces. In a bowl, toss the cut rhubarb with 2 tablespoons of sugar and let it sit for at least 30 minutes.
This will draw out a lot of moisture. Drain the liquid, then pat the rhubarb pieces thoroughly dry with paper towels before using.
Carefully spread the meringue evenly over the partially baked cake and rhubarb. Decorate the top with almond slices.
Return the cake to the oven for another 15 minutes. Keep an eye on the meringue; if it starts to brown too quickly, loosely cover the cake with aluminum foil after about 5 minutes of this second bake time.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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