Rhubarb and meringue cake: a tangy delight that will enchant your taste buds!
Preparation time: 15 minutes
Baking time: 55 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
For many of us, rhubarb and meringue cake evokes memories of warm spring days and summers spent at grandparents' houses, where fresh and tangy flavors intertwine with the familiar sweetness of homemade desserts. This cake is not only a delicacy but also an excellent way to use rhubarb – a plant with a rich history, known for its nutritional properties and distinctive taste.
Ingredients for the base:
- 2 eggs
- 10 tablespoons sugar
- 10 tablespoons milk
- 9 tablespoons oil
- 14 tablespoons flour
- 1 packet vanilla sugar
- 1 packet baking powder
- Zest of one lemon or orange
- A pinch of ground cinnamon
Ingredients for the topping:
- 2 tablespoons semolina
- 7-8 stalks of rhubarb (approximately 500 g)
- 5 tablespoons sugar
- 1 tablespoon cinnamon
- 3 egg whites
Preparation steps:
1. Preparing the ingredients: Start by gathering all the necessary ingredients for this cake. Ensure that the rhubarb is fresh and firm, choosing stalks with a vibrant green color. You can use a small grater to obtain the lemon or orange zest, which will add a fresh and aromatic note to your cake.
2. Preparing the batter: In a large bowl, beat the whole eggs with the sugar until the mixture becomes creamy and light in color. It is essential to use an electric mixer to achieve an airy texture. Gradually add the milk and oil, continuing to mix. These ingredients will make the base moist and delicious.
3. Adding the dry ingredients: In another bowl, mix the flour with the baking powder and cinnamon. The latter will provide a warm aroma to your cake. Incorporate the flour mixture into the egg and sugar mixture, mixing with a spatula or with the mixer on low speed until well integrated. Finally, add the lemon or orange zest – a step that will transform this cake from simple to fabulous.
4. Pouring the mixture into the pan: Prepare a baking tray (30x20 cm) by greasing it with oil and sprinkling flour or placing parchment paper. Pour the batter into the tray, ensuring it is evenly distributed.
5. Preparing the rhubarb: Wash and cut the rhubarb stalks into 3-4 cm pieces. Sprinkle the semolina evenly over the batter; this will absorb excess moisture from the rhubarb and help keep the cake slightly fluffy. Place the rhubarb pieces on top of the batter and sprinkle the 2 tablespoons of sugar and 1 tablespoon of cinnamon to enhance the flavor.
6. Baking the cake: Place the tray in the preheated oven at 180 °C and bake for 40 minutes. It is important not to open the oven door in the first 30 minutes to allow the cake to rise properly.
7. Preparing the meringue: After the base is baked, remove the cake from the oven and let it cool for 5 minutes. Meanwhile, beat the egg whites until frothy, then gradually add the 3 tablespoons of sugar, continuing to mix until you achieve a firm and glossy meringue.
8. Finalizing the cake: Spread the meringue evenly over the rhubarb layer, ensuring it reaches the corners. Put the cake back in the oven at a temperature of 130-140 °C and bake for another 15 minutes. The meringue will become slightly golden and crispy, beautifully contrasting with the soft base and juicy rhubarb.
9. Cooling and serving: Once baked, let the cake cool completely before cutting it into squares. It is delicious both warm and at room temperature. You can serve it with a scoop of vanilla ice cream or sweet cream for a creamy contrast.
Practical tips:
- If you don't have fresh rhubarb, you can use frozen rhubarb. Make sure to thaw and drain it well before use to avoid excess water in the cake.
- Add chopped nuts or almonds to the batter for extra texture and a more complex flavor.
- You can experiment with different flavors, such as cardamom or vanilla, to customize the cake to your taste.
Nutritional benefits:
Rhubarb is rich in vitamins K and C, as well as fiber, making it an excellent ingredient for a healthy diet. It also contains antioxidants, which help combat inflammation and maintain overall health.
Frequently asked questions:
- Can I use other types of fruit instead of rhubarb?
Yes, you can experiment with blackberries, raspberries, or apples, but adjust the amount of sugar according to their sweetness.
- How can I store the cake?
The cake keeps well at room temperature for 2-3 days, but you can also keep it in the fridge to extend its freshness.
This rhubarb and meringue cake is truly a quick and simple dessert to make, yet it has a remarkable impact on taste. Don't hesitate to try it and share the joy of savoring a memorable dessert with your loved ones!
Preparation time: 15 minutes
Baking time: 55 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
For many of us, rhubarb and meringue cake evokes memories of warm spring days and summers spent at grandparents' houses, where fresh and tangy flavors intertwine with the familiar sweetness of homemade desserts. This cake is not only a delicacy but also an excellent way to use rhubarb – a plant with a rich history, known for its nutritional properties and distinctive taste.
Ingredients for the base:
- 2 eggs
- 10 tablespoons sugar
- 10 tablespoons milk
- 9 tablespoons oil
- 14 tablespoons flour
- 1 packet vanilla sugar
- 1 packet baking powder
- Zest of one lemon or orange
- A pinch of ground cinnamon
Ingredients for the topping:
- 2 tablespoons semolina
- 7-8 stalks of rhubarb (approximately 500 g)
- 5 tablespoons sugar
- 1 tablespoon cinnamon
- 3 egg whites
Preparation steps:
1. Preparing the ingredients: Start by gathering all the necessary ingredients for this cake. Ensure that the rhubarb is fresh and firm, choosing stalks with a vibrant green color. You can use a small grater to obtain the lemon or orange zest, which will add a fresh and aromatic note to your cake.
2. Preparing the batter: In a large bowl, beat the whole eggs with the sugar until the mixture becomes creamy and light in color. It is essential to use an electric mixer to achieve an airy texture. Gradually add the milk and oil, continuing to mix. These ingredients will make the base moist and delicious.
3. Adding the dry ingredients: In another bowl, mix the flour with the baking powder and cinnamon. The latter will provide a warm aroma to your cake. Incorporate the flour mixture into the egg and sugar mixture, mixing with a spatula or with the mixer on low speed until well integrated. Finally, add the lemon or orange zest – a step that will transform this cake from simple to fabulous.
4. Pouring the mixture into the pan: Prepare a baking tray (30x20 cm) by greasing it with oil and sprinkling flour or placing parchment paper. Pour the batter into the tray, ensuring it is evenly distributed.
5. Preparing the rhubarb: Wash and cut the rhubarb stalks into 3-4 cm pieces. Sprinkle the semolina evenly over the batter; this will absorb excess moisture from the rhubarb and help keep the cake slightly fluffy. Place the rhubarb pieces on top of the batter and sprinkle the 2 tablespoons of sugar and 1 tablespoon of cinnamon to enhance the flavor.
6. Baking the cake: Place the tray in the preheated oven at 180 °C and bake for 40 minutes. It is important not to open the oven door in the first 30 minutes to allow the cake to rise properly.
7. Preparing the meringue: After the base is baked, remove the cake from the oven and let it cool for 5 minutes. Meanwhile, beat the egg whites until frothy, then gradually add the 3 tablespoons of sugar, continuing to mix until you achieve a firm and glossy meringue.
8. Finalizing the cake: Spread the meringue evenly over the rhubarb layer, ensuring it reaches the corners. Put the cake back in the oven at a temperature of 130-140 °C and bake for another 15 minutes. The meringue will become slightly golden and crispy, beautifully contrasting with the soft base and juicy rhubarb.
9. Cooling and serving: Once baked, let the cake cool completely before cutting it into squares. It is delicious both warm and at room temperature. You can serve it with a scoop of vanilla ice cream or sweet cream for a creamy contrast.
Practical tips:
- If you don't have fresh rhubarb, you can use frozen rhubarb. Make sure to thaw and drain it well before use to avoid excess water in the cake.
- Add chopped nuts or almonds to the batter for extra texture and a more complex flavor.
- You can experiment with different flavors, such as cardamom or vanilla, to customize the cake to your taste.
Nutritional benefits:
Rhubarb is rich in vitamins K and C, as well as fiber, making it an excellent ingredient for a healthy diet. It also contains antioxidants, which help combat inflammation and maintain overall health.
Frequently asked questions:
- Can I use other types of fruit instead of rhubarb?
Yes, you can experiment with blackberries, raspberries, or apples, but adjust the amount of sugar according to their sweetness.
- How can I store the cake?
The cake keeps well at room temperature for 2-3 days, but you can also keep it in the fridge to extend its freshness.
This rhubarb and meringue cake is truly a quick and simple dessert to make, yet it has a remarkable impact on taste. Don't hesitate to try it and share the joy of savoring a memorable dessert with your loved ones!