Rhubarb Meringue Cake
by Trine Hahnemann, featured in Simply Scandinavian Published by Hardie Grant
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Introduction
In Scandinavia, the first rhubarb stalks are a sign of spring; therefore, anything made with rhubarb makes people happy. It is a sign of the new season, a change in the light and the temperature, and the knowledge that fresh produce will shortly emerge from the land.
Read moreIn Scandinavia, the first rhubarb stalks are a sign of spring; therefore, anything made with rhubarb makes people happy. It is a sign of the new season, a change in the light and the temperature, and the knowledge that fresh produce will shortly emerge from the land.
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Ingredients
Serves: 8
Metric
Cups
FOR THE CAKE
- 175 grams salted butter (plus more for the tin)
- 150 grams caster sugar
- 3 eggs
- 75 grams skin-on almonds
- 100 grams plain flour plus 1 tbsp
- 2 teaspoons baking powder
- 300 grams rhubarb
FOR THE MERINGUE TOPPING
- 3 egg whites
- 200 grams caster sugar
- 1 teaspoon distilled vinegar, or white wine vinegar
FOR THE CAKE
- 1¾ sticks salted butter (plus more for the tin)
- 5½ ounces superfine sugar
- 3 eggs
- 2¾ ounces skin-on almonds
- 3½ ounces all-purpose flour plus 1 tbsp
- 2 teaspoons baking powder
- 10½ ounces rhubarb
FOR THE MERINGUE TOPPING
- 3 egg whites
- 7 ounces superfine sugar
- 1 teaspoon distilled vinegar, or white wine vinegar
Method
Rhubarb Meringue Cake is a guest recipe by Trine Hahnemann so we are not able to answer questions regarding this recipe
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line the base of a 24cm (9½in) round springform cake tin (pan) with baking parchment, then butter the parchment.
- Cream the butter and sugar with an electric whisk until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Grind the almonds in a food processor until fine. Then, in a small bowl, mix them with the 100g (3½oz) flour and the baking powder.
- Add the dry ingredients to the batter gradually, while beating at slow speed, then pour the batter into the prepared tin.
- Cut the rhubarb into 1cm (½in) pieces and place in a bowl, then fold in the 1 tbsp flour to coat the pieces well. Spread the floured rhubarb evenly on top of the cake batter. Place in the oven and bake for 25 minutes.
- Meanwhile, for the topping, whisk the egg whites with an electric whisk until stiff, but do not overwhisk them. Gradually add the sugar — it should take around 15 minutes — then add the vinegar. Spread the meringue evenly over the cake after it has baked for 25 minutes.
- Return the cake to the oven for a final 15 minutes, then take out and allow to cool. Remove from the tin and serve at room temperature.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line the base of a 24cm (9½in) round springform cake tin (pan) with baking parchment, then butter the parchment.
- Cream the butter and sugar with an electric whisk until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Grind the almonds in a food processor until fine. Then, in a small bowl, mix them with the 100g (3½oz) flour and the baking powder.
- Add the dry ingredients to the batter gradually, while beating at slow speed, then pour the batter into the prepared tin.
- Cut the rhubarb into 1cm (½in) pieces and place in a bowl, then fold in the 1 tbsp flour to coat the pieces well. Spread the floured rhubarb evenly on top of the cake batter. Place in the oven and bake for 25 minutes.
- Meanwhile, for the topping, whisk the egg whites with an electric whisk until stiff, but do not overwhisk them. Gradually add the sugar — it should take around 15 minutes — then add the vinegar. Spread the meringue evenly over the cake after it has baked for 25 minutes.
- Return the cake to the oven for a final 15 minutes, then take out and allow to cool. Remove from the tin and serve at room temperature.
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What 1 Other has said
It sounds amazing!