Barbara cake with rhubarb and meringue

Barbara cake with rhubarb and meringue is a quick and delicious dessert, perfect for spring and summer days when rhubarb is in season. This simple recipe combines a fluffy base with a crunchy meringue topping, creating a delightful contrast of textures. Additionally, the slightly tart flavor of the rhubarb perfectly complements the sweetness of the meringue, turning each slice into a true delight. Preparation time: 20 minutes Baking time: 40 minutes Total time: 1 hour Number of servings: 8 Ingredients: - 3 large eggs (separate the egg whites from the yolks) - 150 g butter (at room temperature) - 200 g sugar - 100 g flour - 1/2 packet of baking powder (about 7 g) - 300 g rhubarb (cleaned and cut into small pieces) - 1 teaspoon vanilla extract (optional) Preparation: 1. Preparing the ingredients: Start by preheating the oven to 180°C (160°C with fan). Prepare a baking tray (about 20x30 cm) which you can line with baking paper or grease with butter to prevent sticking. 2. The cake base: In a large bowl, use an electric mixer to beat the soft butter with 150 g of sugar until it becomes fluffy and creamy. This step is essential, as the air incorporated into the butter will help achieve a light texture. 3. Adding the eggs: Add the two whole eggs and the 3 yolks, mixing well after each addition. You can now incorporate the vanilla extract for an extra flavor boost. 4. The dry ingredients: In another bowl, mix the flour with the baking powder. Sifting the flour before adding it to the wet mixture will ensure a fluffier cake. Incorporate the flour mixture into the butter mixture, mixing with a spatula until smooth. 5. Adding the rhubarb: Now, add the rhubarb pieces to the batter and gently mix, ensuring they are evenly distributed. 6. Baking the base: Pour the batter into the prepared tray and level the surface. Bake in the preheated oven for 25-30 minutes, or until the cake is firm to the touch and a toothpick inserted in the center comes out clean. 7. Preparing the meringue: While the cake is baking, prepare the meringue. Beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50 g of sugar, continuing to beat until the meringue becomes glossy and forms stiff peaks. 8. Finalizing: Once the cake is baked, remove it from the oven and spread the meringue evenly on top, using a spatula to create a decorative pattern. Put the cake back in the oven for another 10-15 minutes or until the meringue becomes lightly golden and crispy. 9. Cooling and serving: Let the cake cool in the tray, then cut into servings and serve. It is delicious both warm and at room temperature. You can accompany it with a scoop of cream or vanilla ice cream for extra flavor. Practical tips: - Rhubarb: Make sure to use young rhubarb, which is less tart and has a more tender texture. You can substitute rhubarb with other seasonal fruits like apples or peaches for a different variation. - Meringue: If you want a more flavorful meringue, you can add a few drops of lemon juice to the egg whites before beating them. - Variations: Experiment with flavors by adding cinnamon or nutmeg to the batter for a more complex taste. Barbara cake with rhubarb and meringue is a recipe that will surely attract attention, being perfect for gatherings with friends or family meals. Enjoy every slice and indulge in a dessert that combines tradition with innovation!

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan