Finally! After what seemed like an endless period of cold and rainy weeks, Spring with all its beauty has arrived here in Switzerland after all. For me, the beginning of Spring is not only marked by warm and sunny days, a million colorful blossoms and flowers and the prettiest fresh light green of the new leaves, but also by plentiful rhubarb on my kitchen counter. We LOVE rhubarb and for the few weeks it is in season we have it pretty much every day - well, make that every day! I make rhubarb compote in all varieties, rhubarb jam and rhubarb cakes such as this rhubarb crumble cake.
This year I ried something new and fell in love with this rhubarb-meringue cake. The perfect cake to celebrate Spring!
600g (a little more than one pound) rhubarb
150g (1 stick plus 1 tablespoon) butter (room temperature)
150g (1 cup) sugar
2 teapoons vanilla extract
150g (1 cup) all purpose flour
75g (1/2 cup) corn starch
1.5 teaspoons baking powder
3 egg yolks
for the meringue:
3 egg whites
1 pinch of salt
175g (1.25 cup) sugar
1 teaspoon lemon juice
1. Rinse rhubarb and chop into 1-inch pieces.
2. Preheat oven to 170-180°C (about 330-350°F), depending on your oven.
3. In a large bowl, mix butter, sugar and vanilla until creamy.
4. In a small bowl, mix flour, starch and baking powder.
5. Separate 3 yolks from egg whites (save for later).
6. Add yolks and two whole eggs to the butter mix.
7. Slowly add flour mix to the wet ingredients, one tablespoon at a time.
8. Pour batter into a greased spring form.
9. Place rhubarb on top of batter and bake for 40 minutes.
10. Beat egg whites and salt until stiff. Add sugar and lemon juice and beat until well combined.
11. Take cake out of the oven, spread egg whites on top and return to oven for another 20 minutes. You may want to lower the temperature a bit, so the meringue will not turn too dark.
12. Best enjoyed fresh - keep leftovers out of refrigerator as the meringue will become soft.