Rhubarb pie

Rhubarb and Meringue Cake – A Sweet-Sour Delight

Who can resist the charm of a cake that combines a fluffy texture, a sweet-sour taste, and a crunchy note of meringue? This rhubarb cake recipe is not just a perfect choice for weekend dessert, but also a wonderful way to celebrate the spring season. Rhubarb, with its vibrant stalks and distinct flavor, transforms a simple recipe into an unforgettable culinary experience. Let’s dive into the world of flavors and textures and discover together how to prepare this gem of pâtisserie!

Total preparation time: 1 hour and 15 minutes
Preparation time: 30 minutes
Baking time: 45 minutes
Number of servings: 12

Necessary ingredients:

For the cake:
- 300 g butter or margarine (at room temperature)
- 300 g sugar
- 300 g flour
- 6 eggs (separate yolks from whites)
- 2 packets of vanilla sugar
- 1 pinch of salt
- 1 teaspoon baking powder
- 7 stalks of rhubarb (approximately 660 g)
- 1 tablespoon raw sugar (for rhubarb)

For the meringue:
- 4 egg whites
- 200 g sugar

For the rhubarb sauce:
- 2 stalks of rhubarb (reserved from the 7)
- 4 tablespoons raw sugar
- 2 tablespoons water
- 10 strawberries (optional, for extra flavor)

The history of rhubarb cake

Rhubarb has been used in kitchens around the world for centuries, appreciated not only for its distinct flavor but also for its nutritional properties. In the past, it was mainly used for making syrups and jams, due to its natural acidity that balances sweetness. Today, rhubarb is the star of cakes, and the combination with meringue brings a perfect balance between texture and flavor.

Step by step: how to prepare rhubarb cake

1. Preparing the rhubarb:
Start by washing the 7 stalks of rhubarb thoroughly. Use a sharp knife to remove the outer skin and cut the stalks into pieces of desired size. It is important to keep 2 stalks for the final sauce. Once cleaned, place them in a bowl and add 1 tablespoon of raw sugar. Gently mix and set aside for a few minutes to release their juice.

2. Preparing the cake batter:
In a large bowl, cream the butter with sugar, salt, and vanilla sugar until the mixture is creamy and airy. This step is essential for achieving a fluffy texture. Add the yolks one at a time, making sure to mix well after each addition.

3. Incorporating the dry ingredients:
In another bowl, mix the flour with the baking powder. Gradually incorporate this mixture into the wet composition. Be careful not to overmix, to prevent a dense cake.

4. Beating the egg whites:
In a clean bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, beating continuously until you obtain a firm and glossy meringue. This will give the cake an airy texture.

5. Combining the ingredients:
Using a spatula, gently fold the meringue into the cake batter, mixing carefully from the bottom up. This step will ensure a light and fluffy cake.

6. Baking the cake:
Line a large baking tray with parchment paper and pour the batter into it. Arrange the drained rhubarb pieces on top. Preheat the oven to 180°C and place the tray inside. Bake for 20-25 minutes until the cake is golden and passes the toothpick test.

7. Preparing the meringue topping:
After the cake is baked, remove it from the oven and cover it with the meringue prepared earlier. Put the cake back in the oven for another 20 minutes, until the meringue is crispy and lightly golden.

8. Preparing the rhubarb sauce:
Meanwhile, take the two reserved rhubarb stalks, chop them, and place them in a saucepan along with 4 tablespoons of sugar and 2 tablespoons of water. Keep the heat low, letting the mixture simmer for 5-10 minutes, adding halved strawberries for extra flavor. Once the rhubarb has softened, blend everything until you obtain a thick cream.

9. Serving:
Once the cake has cooled slightly, cut it into portions and serve it alongside the rhubarb sauce. The sour flavor of the sauce will perfectly complement the sweetness of the cake. You can also add a few fresh mint leaves for a pop of color and freshness.

Chef's tip:
If you want to enhance the flavor of the cake, add a few drops of lemon juice or grated lemon zest to the batter. You can also experiment with other fruits, such as raspberries or blueberries, for a personalized version.

Frequently asked questions:
- *Can I use frozen rhubarb?* Yes, but make sure to thaw and drain it well before using.
- *What can I do with the leftover cake?* Store the cake in the fridge in an airtight container. It is delicious the next day, perhaps even better after the flavors have had time to meld.
- *How can I make the sauce sweeter?* You can adjust the amount of sugar in the rhubarb sauce according to your preferences.

Nutritional benefits:
Rhubarb is an excellent source of fiber, vitamin K, and vitamin C, contributing to healthy digestion and strengthening the immune system. The rhubarb cake, combined with strawberries, provides a boost of antioxidants and essential vitamins.

Delicious combinations:
This cake pairs perfectly with a scoop of vanilla ice cream or a cup of herbal tea, offering a pleasant contrast between warm and cold. Additionally, a glass of sweet white wine will enhance the cake's flavors.

I wish you great success in preparing this rhubarb cake, and may each slice be a true treat for your taste buds! Don’t forget to share this delicacy with your loved ones to turn every meal into a celebration of flavors!