Preheat oven to 200 degrees C. Grease and line a 24cm springform tin with baking paper.
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.
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.
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.
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.
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.