Skip to content

Wonderful rhubarb meringue cake

June 7, 2012

After coming back to Denmark I have been going completely overboard, cooking and baking all the time. I have especially been excited to cook with all the amazing seasonal foods that are out right now, like new potatoes, strawberries, and last but not least, rhubarb.

The recipe for this rhubarb cake is on a magazine page that looks to be from the seventies, but it doesn’t have either the name of the magazine nor the author of the recipe. My Dad has kept it in his little green recipe box for ages, it being his favorite rhubarb cake, and I completely understand why. It is absolutely delicious, simple to make and keeps really well, at least for the three days it lasted in this household.

And here is what you need to make it

For the batter

175 g./6,5 oz. soft butter

150 g./5,5 oz. sugar

2 tablespoons of good vanilla sugar

A pinch of salt

3 egg yolks

200 g./7 oz. flour

2 teaspoons baking powder

5 tablespoons whole milk

For the rhubarb meringue

3 egg whites

200 g./7 oz. sugar

100 g./3,5 oz. roughly chopped walnuts

500 g./1 lb. rhubarb

And here is how

The first thing I did was to go to my dad’s garden to find the rhubarb. If you’re not lucky enough to know someone with this bounty in their garden, you can of course buy them, too. I prefer the skinny, deep red rhubarb in the picture, but you can use the fatter, greener kind as well, I am sure. Take off the tops and bottoms and wash them well. Cut into inch-long bits and set aside. Turn the oven to 180C/350F.

With a mixer of some sort, beat the butter, sugar, vanilla sugar, salt and egg yolks until creamy. Mix the flour and baking powder and add to the buttery mix little by little while beating. Add the milk. Butter a cake pan (I used 24×30 cm.) and add the batter. Even it out.

In a clean bowl, beat the egg whites until almost stiff, then add the sugar little by little, and keep beating until it forms soft but steady peaks. Mix the rhubarb and walnuts in with the meringue, and spread the mixture over the batter. Throw the sucker in the oven and bake it for about 30 minutes. Keep an eye on it, though, as you don’t want the meringue to burn. If the meringue is done (golden brown) before the rest of the cake, just cover with some silver foil so it won’t burn. Test it with a knife, to see if it comes out clean. When it does, the cake is done.

Serve it warm with whipped cream and a good cup of coffee and you will definitely be in early summer heaven. ENJOY!

The recipe tells you NEVER to cover the cake to keep the meringue crispy, but I covered it and even without crispy meringue, it was awesome and kept moist and delicious for three days.

About these ads
8 Comments leave one →
  1. Helle permalink
    June 25, 2012 2:18 pm

    Gorgeous cake, but I had to put it back in the oven again as the batter wasn’t cooked enough – I did check before I took it out of the oven. Are you certain the batter doesn’t need to be baked for some time before adding the meringue? Seem to remember my mother baking something similar with this method.
    Love your blog!
    Helle

    • June 25, 2012 2:32 pm

      Hi Helle. Thank you for your kind words! I am sorry to hear that you had to put it back in the oven! For me 30 minutes did the trick, but I guess ovens are just different and that it really is a great idea to check if a pin comes out clean before taking it out. I know that some recipes call for baking the batter first, but I think that the rhubarb would be undercooked if you did it with this one. But it is worth trying! I hope it was delicious anyway and I wish you a great summer.

  2. Randi permalink
    July 3, 2012 5:27 pm

    Jubi! Du er tilbage! Velkommen hjem! Jeg glæder mig til flere af dine dejlige opskrifter! Jeg må prøve avokadokagen straks!

    • July 26, 2012 2:23 am

      Hvor er du sød Randi! Og prøv endelig avokadokagen; den er super god! Kh Kristina

  3. August 14, 2012 10:51 am

    Hej Kristina,

    Den kage kender jeg rigtig godt. Jeg har faktisk også skrevet om den: http://www.becauseitmatters.dk/rabarbermarengskage/

    Den er fra Bo Bedre og i sin tid forfattet af Christa Alstrup.

    Skøn blog du har. Jeg glæder mig til at læse meget mere, da jeg første lige har opdaget den nu.

    Og glæder mig til at hilse på dig til Mad + Medier.

    Mange hilsner, Mette (www.becauseitmatters.dk)

    • August 20, 2012 8:30 pm

      Hvor er det sjovt, Mette! Der er SÅ mange som kender denne kage. Det er skægt hvordan en opskift i et blad kan spredes på den måde. Fortsat god sommer til dig, Kristina

Trackbacks

  1. A Swedish Recipe for Ginger & Lime Tart During Fruntimmersveckan or, 'The Week of the Ladies | EcoSalon | Conscious Culture and Fashion
  2. Ginger & Lime Tart | kokblog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 51 other followers

%d bloggers like this: