Rhubarb Cake

To prepare a delicious rhubarb dessert, start by carefully washing the rhubarb stalks, then peel them using a sharp knife. Once you have completed this step, cut the stalks into suitably sized pieces so that they can be harmoniously integrated into the final composition. Place these pieces in a bowl together with 200 grams of sugar and mix well so that the sugar melts and releases its aroma.

Next, carefully separate the eggs, placing 6 egg whites in one bowl, all the yolks in another bowl, and 4 egg whites in yet another bowl. Using a mixer, beat the 6 egg whites until stiff peaks form, adding a pinch of salt, 3 tablespoons of sugar, and vanilla sugar. Continue to beat until the egg whites become firm and shiny. In another container, whisk the yolks with 3 tablespoons of sugar until you achieve a creamy mixture, then add the yolk mixture over the beaten egg whites, gently folding from the bottom up to avoid losing the incorporated air.

Now, gradually add the sifted flour along with the baking powder, continuing to mix gently to obtain a fluffy batter. Preheat the oven to 180 degrees Celsius. Meanwhile, grease a baking tray with butter, ensuring it is well covered to prevent sticking. Pour the obtained mixture into the tray, leveling the surface evenly. Place the pieces of rhubarb, which you previously tossed in flour, evenly over the batter.

Put the tray in the preheated oven and let it bake for about 30-35 minutes, or until the top turns golden and is firm to the touch. Once the cake is baked, take the remaining 4 egg whites and beat them until stiff peaks form with 4 tablespoons of sugar, until they become glossy and firm. Spread this meringue over the hot cake, ensuring it is distributed evenly.

Return the tray to the oven for another 15 minutes. Monitor closely, as the egg whites should take on a brownish hue, but without burning. Once done, remove the tray from the oven and let it cool slightly before cutting the dessert into portions. Enjoy this aromatic delight, which combines the fluffy texture of the cake with the pleasant acidity of the rhubarb and the sweetness of the meringue!