Rhubarb pie

Rhubarb Cake: A Sweet and Tart Delight

If you are looking for a captivating and delicious recipe, rhubarb cake is the perfect choice. This combination of sweet and tart will delight any dessert lover. Inspired by Laura Adamache's cherry cake dough, this recipe was created with fresh ingredients from my mother's garden, giving it a personal touch and authentic taste. Let's embark on the adventure of making this divine cake!

Preparation time: 20 minutes
Baking time: 55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

- Approximately 500 g of rhubarb (about 4-5 large stalks, depending on size)
- 400 g of flour
- 100 ml of milk
- 200 ml of oil (preferably sunflower oil or light olive oil)
- 7 eggs (3 whole and 4 yolks)
- 250 g of granulated sugar
- 120 g of powdered sugar
- 1 baking powder
- Grated zest of one lemon (for an extra flavor)

Step by Step: Preparing the Rhubarb Cake

Step 1: Preparing the Rhubarb
Start by cleaning the rhubarb stalks. Remove the outer skin, as it is not edible. Cut the rhubarb into pieces of 2-3 cm. If you have fresh rhubarb, it will bring a vibrant taste and wonderful texture to the cake.

Step 2: Preparing the Dough
1. In a large bowl, place the 3 whole eggs along with the 4 yolks. Use an electric mixer to beat them well until frothy.
2. Gradually add 250 g of granulated sugar and continue mixing until the mixture becomes light in color and creamy.
3. Incorporate the oil and mix for one minute.
4. Add the milk and grated lemon zest, mixing well until combined.

Step 3: Combining the Dry Ingredients
In another bowl, mix the flour with the baking powder. This will help the cake rise. Slowly add the flour mixture to the wet mixture, stirring with a spatula or wooden spoon until no flour streaks remain. Be careful not to overmix, as this can make the cake dense.

Step 4: Baking the Cake
1. Preheat the oven to 180°C (low heat).
2. Grease a baking tray (approximately 30x40 cm) with butter or oil and dust it with flour. This step is essential to prevent the cake from sticking.
3. Pour the dough mixture into the tray and arrange the rhubarb pieces evenly on top. They will sink slightly into the batter during baking, providing a wonderful texture.

Step 5: Making the Meringue
In the last 10-15 minutes of baking the cake, you can prepare the meringue.
1. Beat the 4 egg whites with a mixer until stiff peaks form. Gradually add the powdered sugar, continuing to mix until the meringue becomes glossy and firm.
2. Remove the cake from the oven after 30 minutes and spread the meringue evenly on top. Return the cake to the oven and let it bake for another 10-15 minutes until the meringue turns lightly golden.

Serving and Suggestions

After the cake is done, let it cool slightly before cutting it into servings. You can serve it plain or with a scoop of vanilla ice cream, which will contrast beautifully with the tartness of the rhubarb. A cup of herbal tea or a refreshing lemonade are excellent accompaniments to this dessert.

Tips and Variations

1. Rhubarb: If you don't have fresh rhubarb, you can use frozen rhubarb. Make sure to thaw and drain it well before using.
2. Sweetness: You can adjust the amount of sugar according to your preferences, as rhubarb is already tart. This cake can also be adapted to be less sweet by reducing the amount of granulated sugar.
3. Flavors: Add a pinch of cinnamon or a splash of vanilla extract to the mixture for an extra flavor boost.
4. Nuts: For a crunchy texture, you can add chopped nuts to the batter.

Nutritional Information

This cake contains approximately 250 calories per serving, making it a good choice for an occasional dessert. Rhubarb is rich in fiber, vitamins K and C, providing additional health benefits. It is an excellent source of antioxidants and helps improve digestion.

Frequently Asked Questions

1. Can I replace rhubarb with another fruit?
Yes, you can use apples or cherries, but make sure to adjust the amount of sugar based on the sweetness of the fruits.

2. What if the meringue doesn’t rise?
Make sure the bowl and utensils are completely clean and dry. Grease can prevent the meringue from rising. Also, the egg whites should be at room temperature for the best results.

3. How can I store the cake?
Keep the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a week. You can freeze the cake, but it is recommended to consume it fresh for the best flavors.

So now that you have discovered this delicious rhubarb cake recipe, don't hesitate to try it! It is more than just a dessert; it is a culinary experience that will bring joy and warmth to any moment of the day. Cook with love and enjoy every bite!