Saturday pleasures: Rhubarb Meringue Cake !

Most of the dandelions had changed from suns into moons.

Vladimir Nabokov
Rhubarb Meringue Cake Recipe

Sponge cake ingredients (19cm diameter baking form):
– 2 eggs
– 2/3 cup wheat flour
– 2/3 cup sugar
– 3g Vanilla sugar
– 1 stalk rhubarb (150-200g)

Meringue ingredients:
– 2 egg whites
– 4 tablespoons sugar

Method:
1 Preheat the oven to 180C
2 Make the batter: whisk eggs with sugar, then carefully mix in the flour
3 Pour the batter into the buttered baking form
4 Peel rhubarb and slice it into ~0.5cm pieces and put them over the batter
5 Bake the cake for 25-30 minutes at 180C (check if it is ready with a wooden stick, it should come out clean)
6 Remove the cake from the oven and let it cool down
7 Whisk the egg whites with sugar until firm peaks for 5-10 minutes
8 Carefully put the whisked egg whites over the cake and bake for 30 minutes at 120C
9 Remove the cake from the oven and let it cool down
10 Serve with fresh strawberries !

Hint:
1 Meringue can stick to the baking form if you do not let the cake cool down before putting whisked egg whites on it 😉

Author: Valentina

Non ridere, non lugere, neque detestari, sed intelligere.

Leave a Reply