Preparation

Make the filling

• 在一个大的，浓重的锅中，将大黄，草莓，糖，木薯和柠檬汁混合在一起；搅拌均匀，静置15分钟以软化木薯。将平底锅放在中火上，将锅煮沸，经常搅拌，直到混合物开始变稠，约5分钟。
• Reduce the heat to low and cook, stirring occasionally, until the mixture is jamlike and has reduced to about 1-3/4 cups, about 35 minutes. Transfer to a bowl, let cool, cover, and then refrigerate until cold.

做蛋糕层

• Position a rack in the center of the oven and heat to 350°F. Generously butter two 8-inch round cake pans, line with parchment, and then butter the parchment.
• 在一个大碗中，搅拌面粉，发酵粉和少许盐。
• 在装有搅拌附件的立式搅拌机的碗中，以高速涂黄油和1/2杯糖，直到颜色和质地亮起，大约5分钟，偶尔刮下碗。一次加入一个蛋黄，以中等速度打击以结合；刮下碗，然后以高速搅拌2分钟，直到混合物变成明亮的黄色。在一个小碗中，将香草和牛奶搅拌在一起。将面粉混合物的一半放在奶油黄油上；跳动直到合并。倒入牛奶混合物；低速混合直至混合。将剩余的面粉混合物放在顶部，然后跳动直至合并。
• Divide the batter between the two cake pans, smoothing the tops evenly.
• 在带有干净的搅拌器附件的干净架子碗中，以中等速度打败蛋清，直到泡沫约2分钟。逐渐撒在剩余的3/4杯糖中，根据需要刮下碗。添加所有糖后，以高速打败白色，直到形成光泽的中等峰，约6分钟。
• Divide the meringue between the cake pans and spread with the back of a spoon, covering most of the batter but leaving 1/2 inch from the edge of the pan uncovered; do not smooth the tops. Sprinkle the almonds over the meringue, and then bake until puffed and lightly browned, about 25 minutes. Let the layers cool in their pans on a rack; the tops will sink considerably.
• While the cake is still warm, run a knife or small offset spatula around the sides of the cake layers to loosen them from the pans. After the layers are cool, carefully invert the less attractive layer onto a baking sheet and remove the parchment. Invert onto a serving platter, meringue side up. Gently spread the rhubarb filling over the top, and then cover with the other cake layer, meringue side up. (The cake may be assembled to this point a day ahead; cover loosely with plastic wrap and refrigerate.)
• 如果您愿意，上面放上新鲜的草莓，然后用锯齿刀轻轻切成薄片。