Happy baking and eating!
Rhubarb Meringue Cake
Adapted from a recipe published by burda Koch-Studio
Ingredients for the meringue topping:
150gr caster sugar
3 egg whites
pinch of sea salt
1 teaspoon lemon juice
Whisk the egg whites with the salt until stiff peaks form, gradually add the sugar and lemon juice and whisk until sugar is dissolved. Set aside until needed.
Ingredients for the base:
600gr rhubarb (washed und cut into 1cm long pieces)
150gr plain flour
75gr cornflour
1.5 teaspoons baking powder
150gr unsalted butter or good quality margarine
150gr caster sugar
1 tablespoon vanilla sugar
1 egg
3 egg yolks
A little butter and semolina or flour to grease the tin.
Preheat oven to 180 degrees C
Cream butter and sugars, slowly add egg and egg yolks, sift flour and baking powder mix and add to mixture, lastly mix in cornflour.
Prepare your baking dish. You can use a 28cm springform but I prefer some glazed ovenware for this as I can leave the cake in this and don't have to remove from a cake tin. Grease your tin and flour (I prefer to use semolina to flour for this recipe).
Pour cake mixture into the prepared tin and use a spatula to sort of level it. Layer the rhubarb on top. Bake (without the meringue topping!) for 25 minutes.
Remove from oven and top with the meringue mixture. You can pipe this on for a more fancy look and just spread it on. Bake for a further 20 minutes. Check the centre to ensure the base is cooked before removing from the oven.
If you prepare this in a glazed ceramic or Pyrex dish, you can leave the cake in the dish. If you use a metal cake tin, then let the cake cool and remove promptly from the tin as the rhubarb will react with the metal and will make your cake soggy.
This cake is lovely fresh but will easily keep a day or two stored in the larder (not the fridge).
Bienchen, thank you, thank you. I so appreciate the time it took for you to honor my request. I have been out of town so when I discovered you had posted it made my day. We rarely get rhubarb here and when it comes in at the produce market I will now have a recipe. I checked last week and they were out. Again, Merci!
ReplyDeleteYou are very welcome, Jeanne, no shortage of rainy weather this year to fulfill in a little request. Hope you get to buy some rhubarb or shall I ship you some?
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