Rhubarb pie

Rhubarb cake is a delicious dessert, perfect for any season, with a fresh taste and an airy texture. This recipe combines the sweetness of rhubarb with a fine meringue, offering an interesting contrast of flavors. Rhubarb, with its natural acidity, adds a unique taste that blends perfectly with the sweetness of the composition. Additionally, this cake is an excellent option for those looking for a simple yet impressive recipe.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 60 minutes
Number of servings: 12

Ingredients for rhubarb cake:
- 7 large eggs
- 2 tablespoons of flour
- 5 tablespoons of sugar
- 4-5 tablespoons of starch
- 2 packets of vanilla sugar
- 1 teaspoon of baking powder
- 100 ml of oil (preferably sunflower or canola oil)
- 3 tablespoons of sugar for the meringue on top
- 200-300 g of fresh (or frozen) rhubarb

Preparation:

1. Preparing the base: Start by separating the egg whites from the yolks. It is important to ensure that no yolk gets into the egg whites, as this will prevent the formation of a firm foam. In a large bowl, beat 4 egg whites with a mixer on high speed until you achieve a firm foam. Gradually add the sugar and continue mixing until the composition becomes glossy and firm.

2. Combining the ingredients: In another bowl, add the 7 egg yolks, flour, starch, vanilla sugar, baking powder, and oil. Mix well until you obtain a homogeneous composition. It is essential that all ingredients are at room temperature to ensure the cake rises evenly.

3. Combining the compositions: Carefully fold the egg white foam into the yolk mixture using a spatula. Do this with slow circular movements to avoid losing the air from the egg whites, which is essential for a fluffy cake.

4. Preparing the baking tray: Preheat the oven to 150-180 degrees Celsius and prepare a baking tray by lining it with baking paper to prevent the cake from sticking.

5. Adding the rhubarb: Pour the mixture into the tray and level it. Clean and cut the rhubarb into small pieces (about 1-2 cm) and sprinkle them evenly over the mixture. The rhubarb will add moisture and a tart flavor that will beautifully contrast with the sweetness of the cake.

6. Baking the cake: Place the tray in the oven and bake for about 30 minutes, or until the cake is lightly golden and passes the toothpick test.

7. Preparing the meringue: Once the cake is almost done, beat the remaining 3 egg whites with the 3 tablespoons of sugar until you obtain a firm foam. Spread the meringue evenly over the cake and return it to the oven, leaving it until the meringue becomes golden, about 10-15 minutes.

8. Cooling and serving: Allow the cake to cool in the tray for a few minutes, then transfer it to a cooling rack. Once completely cooled, you can slice and serve it. It is delicious both warm and cold!

Practical tips:
- Rhubarb: Choose young rhubarb with firm, crisp stalks. Avoid stalks that are too tough or have spots. If using frozen rhubarb, make sure to thaw and drain it well before use.
- Flavoring option: You can add a few drops of almond essence to the cake mixture for an extra flavor boost.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Nutritional benefits: Rhubarb is an excellent source of fiber, vitamin K, and vitamin C. It is low in calories, making this cake a healthier choice compared to other rich desserts.

Frequently asked questions:
- Can I use a different fruit instead of rhubarb?: Absolutely! This recipe can easily be adapted with other fruits such as apples, cherries, or raspberries.
- How can I store the cake?: Keep the cake in an airtight container in the refrigerator for up to 3 days. You can easily reheat it in the microwave before serving.

Rhubarb cake is not just a dessert, but a true culinary experience that evokes memories of warm spring days and vibrant gardens. The invitation is open: give this delicious recipe a chance and let yourself be carried away by its flavors!