Riesling Rhubarb Crisp Cake

INGREDIENTS

cut into 4-inch (6-millimeter) pieces 1 cup (4 ounces/115 grams) fresh rhubarb, fresh

1 3/4 cups

Strawberries, fresh

Strawberries, Fresh

Egg whites, large

1 cup

Egg whites, large

2 tbsp

Honey

2 tbsp

Lemon juice, fresh

1/2 cup

Oats, quick-cooking

1/4 cup

All-purpose flour

1 1/4 tbsp

Baking powder

1/4 cup

Brown sugar, firmly packed

3 1/4 cups

Cake flour

1/2 tsp

Cinnamon, ground

4 1/2 cups

Granulated sugar

1 tsp

Salt, fine

1 tbsp

Vanilla extract, pure

Butter or nonstick cooking spray

1/4 cup

Almonds

4 3/16 cups

Butter, unsalted

1 1/2 cups

Riesling, sweet

Remaining buttercream