Rhubarb Meringue Cake
1 hour 20 minutes
This is a fancy cake recipe that features rhubarb and has a meringue topping. For the best flavour use fresh young rhubarb.
Lynn Lewis and Joachim Wahnschaffe
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Ingredients
Serves: 8
- Cake
- 3 eggs
- 1 small lemon, juiced and zested
- 125g butter, softened
- 1/2 cup (115g) caster sugar
- 1/3 cup (40g) cornflour
- 1 1/4 cups (155g) plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Topping
- 4 cups (500g) rhubarb
- 1/2 cup (115g) white sugar
- Meringue
- 1 tablespoon sugar
- 1 tablespoon honey
- To Serve
- 3 tablespoons apricot jam
- 25g toasted slivered almonds
Directions
Preparation:25min ›
Cook:55min ›
Ready in:1hour20min
- Preheat oven to 200 degrees C. Grease and line a 24cm springform tin with baking paper.
- Separate 2 eggs, keeping egg whites for the filling. Combine the whole egg, egg yolks and the other ingredients for the base in a bowl. Beat with a wooden spoon until the mixture is smooth. Spoon into the prepared tin.
- Topping: Peel and wash rhubarb then cut into 2.5cm pieces. Place over the base. Sprinkle with sugar. Bake the torte for about 40 minutes.
- Meringue: Beat the reserved egg whites until stiff peaks form, gradually adding the sugar and the honey. Remove the cake from oven and pipe meringue mixture onto it, first in a lattice pattern, then in rosettes.
- Return the cake to the oven and bake for further 15 minutes, until golden on top. Remove from the oven and stand the tin on a wire rack for a few minutes. Turn the cake out onto rack and leave to cool completely.
- To Serve: Once the cake is cool spread the apricot jam around the side and press the toasted slivered almonds onto it. This cake can be decorated with a few small pieces of lightly stewed rhubarb, if desired.
