Open season for rhubarb!
I love rhubarb for its great tangy taste and dangerous disposition (leaves are poisonous!). Can you ask for a better combo? Rhubarb is my favourite vegetable (!) to bake with so this is one of many recipes that will feature rhubarb this summer. This cake has 3 layers; the crummy bottom and tangy fruit filling are crowed by a light and sweet cloud of meringue. The cake has well balanced sweet-tangy proportions and is a delight to eat even during heat waves.
- 250 g flour
- 125 g cold butter
- 100 g icing sugar
- 4 egg yolks
- 1/2 tsp baking powder
- 1 Tbs yogurt
- 300 g rhubarb; fresh!
- 200 g strawberries; fresh or frozen
- 200 g raspberries; fresh or frozen
- zest of 1/2 orange; optional but complementary and recommended for the fruit used in this recipe
- 2 Tbs corn starch
- 2 Tbs sugar
All ingredients at room temperature
- 4 egg whites
- 180 g fine sugar
- 1 tsp corn starch
- metal bowl
- 33 x 23 cm rectangular cake pan, bottom lined with parchment paper (I broke my ceramic pan and had to improvise with smaller pans)
Combine the cake base ingredients in a food processor and blend until it reaches a loose consistency.
Transfer to counter and form into a ball. Wrap into plastic wrap and refrigerate 30 min – 1 hour – this will harden the dough making it less sticky and therefore easier to work with.
Preheat the oven to 180ºC prior to taking dough out of fridge.
Take dough out of the fridge and press into your pan.
Bake your dough at 180ºC for about 30 min until it is golden and pulls away from the edges.
Combine all ingredients together in a bowl. Set aside until ready.
In a metal bowl begin beating the egg whites.
When they begin to stiffen up start adding sugar – table spoon by table spoon and beating well after each addition.
- Nota bene: here’s a good and informative video on beating egg whites.
When all sugar is incorporated add sifted corn starch and gently fold into the meringue. Set aside
Keep your oven hot and heated to 180ºC.
When your cake base is ready (you may use it while it’s still hot) and spread the fruit filling evenly over it.
On top of the fruit filling spread the meringue.
Pop into the oven and immediately reduce the temperature to 140ºC. Bake for about 1 hour, checking occasionally to make sure your meringue is not getting browned. If you notice it browning too much, use parchment paper to cover it.
When the meringue is dry crisp turn the oven off and leave the cake in the oven to cool.
Modified from here.