Rhubarb meringue cake

Step 1/8

• 100 g rhubarb
• butter for greasing

• oven
• springform pan
• cutting board
• knife

Preheat oven to 175°C/350°F. Bring butter and eggs to room temperature and butter springform pan. Chop rhubarb.

Step 2/8

• ⅓ tbsp sugar

• mixing bowl
• rubber spatula

Combine some of the sugar with rhubarb and let sit for approx. 30 minutes.

Step 3/8

• mixing bowl
• sieve

Transfer rhubarb to a sieve set over a bowl and let drain for approx. 15 - 20 minutes. Pat dry.

Step 4/8

• 26⅔ g all-purpose flour
• 8⅓ g ground almonds
• ⅓ tsp baking powder
• ⅛ tsp salt
• 18⅓ g butter
• 25 g sugar
• ⅓ eggs
• ⅛ tsp vanilla extract

• mixing bowls
• rubber spatula
• stand mixer or hand mixer with beaters

Stir together flour, ground almonds, salt, and baking powder and set aside. Cream butter and some of the sugar until light and fluffy, then add eggs one at a time, mixing until well combined. Stir in vanilla.

Step 5/8

Carefully fold flour mixture into the batter until combined.

Step 6/8

• springform pan
• rubber spatula

Spread batter evenly into springform pan. Top with drained rhubarb and bake for approx. 20 min., or until the dough begins to turn golden brown.

Step 7/8

• ⅔ egg whites
• 25 g sugar
• ⅛ tsp salt
• ⅛ tsp lemon juice

• mixing bowl
• stand mixer or hand mixer with beaters

While the cake bakes, beat egg whites in a clean bowl with a clean whisk on medium speed until they start to foam; add salt and lemon juice. Increase speed gradually until soft peaks form, then slowly incorporate sugar until meringue is stiff and shiny.

Step 8/8

• rubber spatula
• knife

Spread meringue over rhubarb and return the cake to the oven for approx. 15 min., or until the meringue turns golden brown. Let the cake cool completely. Before removing it from the pan, run a sharp knife along the sides of the cake to loosen it. Enjoy!

Enjoy your meal!