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!