Rhubarb Meringue Cake

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As the chill of winter fades and the first signs of spring emerge, the arrival of rhubarb in markets and gardens is eagerly anticipated by many. This vibrant, ruby-red stalk is one of the earliest vegetables to appear, signaling the start of the growing season and bringing with it a sense of renewal and freshness.

Rhubarb is a quintessential springtime ingredient, typically harvested from late April through June. Its fleeting availability makes it all the more special, as it captures the essence of the season with its tart and tangy flavor. For those who relish in the joys of seasonal cooking, rhubarb is a herald of new beginnings, inspiring a range of culinary creations that celebrate its unique taste and texture.

Why Rhubarb is Special

Rhubarb’s distinctive flavor profile sets it apart from other spring produce. Its tartness, often described as pleasantly sour, pairs beautifully with sweet ingredients, creating a harmonious balance that delights the palate. When cooked, rhubarb softens and releases its juices, resulting in a luscious, jammy consistency that adds depth and complexity to desserts.

Beyond its flavor, rhubarb's vibrant color makes it a visual standout in any dish. The striking red and pink hues add a pop of color to baked goods and desserts, enhancing their aesthetic appeal and making them as beautiful as they are delicious.

One beloved way to showcase rhubarb’s unique qualities is through a rhubarb meringue cake. This dessert is a testament to the versatility and charm of rhubarb, combining its tangy flavor with the light, airy sweetness of meringue. The cake’s base, infused with warm cinnamon and aromatic vanilla, provides a comforting foundation that complements the rhubarb’s tartness.

As the cake bakes, the rhubarb at the bottom caramelizes, creating a delightful contrast in texture and flavor. The meringue topping, with its delicate, fluffy consistency, adds an elegant finish, making each bite a symphony of tastes and sensations. A wonderfully magical experience that is so easy to make!

Why Is Rhubarb Loved?

Rhubarb holds a special place in the hearts of many for its nostalgic connections to home gardens and family kitchens. For those who grew up with rhubarb plants in their backyard, its arrival each spring brings back memories of homemade pies, jams, and crumbles, lovingly prepared by parents and grandparents. This sense of tradition and familial warmth is a big part of why rhubarb is cherished.

Not only that, but rhubarb’s versatility makes it a favorite among cooks and bakers. Whether used in sweet or savory dishes, rhubarb can transform a simple recipe into something extraordinary. Its ability to pair well with a variety of flavors, from strawberries and citrus to spices like cinnamon and ginger, allows for endless culinary creativity.

Celebrating Rhubarb in Your Kitchen

As you welcome the spring and summer seasons, consider incorporating rhubarb into your culinary repertoire. Its unique flavor and vibrant color can elevate your dishes, bringing a touch of seasonal magic to your table. This rhubarb meringue cake is just one delightful way to enjoy this versatile vegetable, but the possibilities are truly endless.

So, head to your local market or garden and embrace the beauty of rhubarb this spring. Celebrate its arrival with delicious creations that honor its special place in the world of seasonal cooking. Whether you’re an experienced baker or a novice in the kitchen, rhubarb offers a chance to explore new flavors and create lasting memories with every bite.

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Rhubarb Meringue Cake

Yield: 12

Author: Yasmeen's Kitchen Diary

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

This rhubarb meringue cake combines the tartness of rhubarb with the warm, comforting flavors of cinnamon and vanilla. The sweet, fluffy meringue topping provides a delightful contrast, creating a balanced and delicious dessert.

Ingredients

For the cake:

• 400 g rhubarb, washed and trimmed
• 250 g granulated sugar, divided (150 g for the batter, 100 g for the meringue)
• 160 g all-purpose flour
• 50 g almond flour
• ½ tsp salt
• 2 tsp baking powder
• 120 g unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 4 egg whites
• 1 tsp ground cinnamon
• Additional butter or spray for greasing the pan

Instructions

Prepare the rhubarb:

1. Cut the rhubarb into small, even pieces.
2. In a large, shallow dish, sprinkle the rhubarb with a portion of the sugar to coat thoroughly. Let it sit for about 30 minutes to release excess moisture, then drain for 20 minutes in a sieve.
3. Keep the sieve in a bowl to allow the excess water to drain.

Prepare the cake:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. Butter or spray the parchment as well.
2. Spread the drained rhubarb evenly in the cake pan.
3. In a medium bowl, whisk together the all-purpose flour, almond flour, salt, baking powder, and ground cinnamon. Set aside.
4. In the bowl of a stand mixer, beat the butter and 150 g of the sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Carefully pour the batter over the rhubarb layer in the prepared pan, spreading it evenly with an offset spatula or the back of a spoon.
7. Bake in the preheated oven for about 20-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.

Prepare the meringue:

1. In a clean bowl, beat the egg whites with a pinch of salt until it becomes foamy. Gradually add the remaining 100 g of sugar, beating until stiff peaks form and it's nice and glossy.
2. Spread the meringue evenly over the top of the cake. Return the cake to the oven and bake at a lower temperature of 275°F (135°C) for 20-25 minutes, or until the meringue is set but not browned. If you prefer a browned meringue, increase the heat and bake for 15 minutes instead.
3. Allow to cool before unmolding, decorate with edible flowers or slices of almonds or lemon zest and enjoy!

Notes

• Ensure the rhubarb is well-drained after sitting in the sugar to prevent excess moisture in the cake.
• When adding the meringue, spread it evenly to cover the entire surface of the cake, you can also pipe it.
• To achieve a non-browned meringue, bake at a lower temperature and keep an eye on the meringue towards the end of the baking time.

Storage:

• Store the cake in an airtight container in the refrigerator for up to 3 days.
• To maintain the texture of the meringue, avoid covering it with plastic wrap directly. Instead, use a cake dome or a loosely fitted cover.
• For longer storage, you can freeze the cake (without meringue) for up to 1 month. Thaw in the refrigerator and add fresh meringue before serving.

Nutrition Facts

Calories

253.57

Fat (grams)

11.59 g

Sat. Fat (grams)

5.8 g

Carbs (grams)

34.05 g

Fiber (grams)

1.63 g

Net carbs

32.43 g

Sugar (grams)

21.5 g

Protein (grams)

4.81 g

Sodium (milligrams)

212.25 mg

Cholesterol (grams)

53.4 mg

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