1. Reserve a little of the specified butter for greasing the dish; use the rest in the following steps. Wash the rhubarb, cut it into 2 cm pieces, toss with the brown sugar and leave for 20 minutes, then pour off the juice.
2. Beat the soft butter with the sugar and vanilla sugar until fluffy, add the egg yolks one at a time, then the flour mixed with baking powder, alternating with the milk.
3. Spread the batter in a buttered 26 cm springform tin, scatter the rhubarb evenly over it and bake in an oven preheated to 180 °C for 25 minutes.
4. Meanwhile, whisk the egg whites until stiff, then gradually add the granulated sugar and keep whisking until glossy and the sugar has dissolved; finally fold in the starch.
5. Pile the meringue onto the half-baked cake, swirl it into peaks, sprinkle with flaked almonds and bake for another 15-20 minutes until pale golden.
6. Let the cake cool completely in the tin before cutting.
Tip: Slice with a wet knife - that way the meringue doesn't stick and the cut stays neat.
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