Rhubarb-Meringue Napoleons

I have wondered lately what the great Carême would make of the current trend in the food industry to borrow the name of his famous dessert and use it for all manner of layered creations. His original pastry was not named Napoleon out of respect for the notorious general but in reference to the Neapolitan way of making sweets and glazes with layers of varying colors and textures. The title does seem to be a good way to indicate that a dish has more than one layer, but I can’t help but feel t