Seasonal Rhubarb Cake with Crispy Meringue
Ingredients
For the dough
- 1 kg rhubarb
- 1 tbsp sugar
- 125 g softened butter
- 250 g sugar
- 1 packet vanilla sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 4 large eggs
- 200 g all-purpose flour
- 1 pinch salt
- 2 tsp baking powder
- 2-3 tbsp milk
- butter for greasing the pan
For the meringue
- 4 large egg whites
- 200 g sugar
Preparation
Wash, clean, and peel the rhubarb, then cut into about 1 cm wide pieces. Place in a bowl, sprinkle with 1 tbsp sugar, mix briefly, and set aside
Cream the butter with sugar, vanilla sugar, lemon zest, and lemon juice. Add the eggs one by one, mixing well after each addition. Mix the flour with salt and baking powder, then add to the batter. Stir in the milk and mix until well combined
Fold the rhubarb pieces into the batter. Preheat the oven to 180°C conventional (160°C convection). Grease a 26 cm springform pan. Pour the batter into the pan and smooth the top. Bake for 45-50 minutes. About 10 minutes before the end of baking, beat the egg whites with sugar until very stiff peaks form
Remove the cake from the oven and let cool for 5 minutes. Reduce the oven temperature to 150°C conventional (130°C convection). Run a knife around the edge of the cake to loosen. Remove the springform ring. Spread the meringue over the cake in wave-like motions. Bake for another 20-25 minutes until the meringue peaks are light brown
Notes
This cake is incredibly moist and, thanks to the airy meringue topping, also crispy and creamy delicious
