Rosy Rhubarb Meringue Cake Recipes

RHUBARB MERINGUE CAKE

Steps:

• If using fresh rhubarb, wash it, remove strings and tough parts, cut into bite-size.
• Prepare a baking pan with parchment paper on the bottom and grease the sides with butter.
• Preheat the oven to 175°C / 350°F (convection oven).
• In a large bowl, whisk the butter, sugar, and vanilla extract at high speed until foamy and the sugar has dissolved.
• Slow down the speed of the mixer, add 2 eggs and 3 egg yolks - one at a time while mixing.
• In a different bowl, mix the flour, starch, and baking powder.
• Add ⅓ of the dry ingredients to the butter mixture, start to whisk, and keep adding the dry ingredients and mix until it is all incorporated. Don't mix too long or your cake will be chewy!
• Fill the batter into the cake pan, then put the rhubarb on top of the batter. Press the rhubarb into the batter.
• Bake the cake for 20 minutes. In the meantime, prepare the meringue.

ROSY RHUBARB-MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.
• Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)
• Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.
• Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.

GERMAN RHUBARB MERINGUE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
• Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.
• Bake in the preheated oven until lightly browned, about 30 minutes.
• Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.
• Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.