Wonderful rhubarb meringue cake
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.
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.