Directions
Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

1. Preheat oven to 200 degrees C. Grease and line a 24cm springform tin with baking paper.
2. Separate 2 eggs, keeping egg whites for the filling. Combine the whole egg, egg yolks and the other ingredients for the base in a bowl. Beat with a wooden spoon until the mixture is smooth. Spoon into the prepared tin.
3. Topping: Peel and wash rhubarb then cut into 2.5cm pieces. Place over the base. Sprinkle with sugar. Bake the torte for about 40 minutes.
4. Meringue: Beat the reserved egg whites until stiff peaks form, gradually adding the sugar and the honey. Remove the cake from oven and pipe meringue mixture onto it, first in a lattice pattern, then in rosettes.
5. Return the cake to the oven and bake for further 15 minutes, until golden on top. Remove from the oven and stand the tin on a wire rack for a few minutes. Turn the cake out onto rack and leave to cool completely.
6. To Serve: Once the cake is cool spread the apricot jam around the side and press the toasted slivered almonds onto it. This cake can be decorated with a few small pieces of lightly stewed rhubarb, if desired.