Indulge your taste buds with a delectable dessert that perfectly balances sweet and tangy flavors – the Rhubarb Meringue Cake. This show-stopping treat combines the tartness of fresh rhubarb with the light and airy sweetness of meringue, creating a delightful culinary masterpiece that is sure to impress your family and friends.
Ingredients:
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For the Cake:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 300 grams (about 10 ½ ounces) rhubarb, sliced
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For the Meringue:
- 3 large egg whites
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
Instructions:
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Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
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Make the cake: In a medium bowl, whisk together the flour and baking powder. Set aside.
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In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter into the prepared springform pan. Spread the sliced rhubarb evenly over the batter.
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Make the meringue: In a clean, grease-free bowl, whisk the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar, one tablespoon at a time, until stiff peaks form and the meringue is glossy.
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Spread the meringue over the rhubarb, making sure to seal the edges to prevent the filling from bubbling over.
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Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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Let the cake cool completely in the pan before removing it. Dust with powdered sugar for an extra touch, and serve!
Tips:
- For a richer flavor, substitute brown sugar for half of the granulated sugar in the cake batter.
- If your rhubarb is very tart, you may want to add a tablespoon or two of sugar to the rhubarb filling before adding it to the cake.
- To prevent the meringue from weeping (separating), make sure your bowl and whisk are completely clean and grease-free.
- Be patient when letting the cake cool. If you cut into it too early, the meringue may collapse.
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