Rhubarb Meringue Cake

by Trine Hahnemann, featured in Simply Scandinavian

Published by Hardie Grant

Introduction

In Scandinavia, the first rhubarb stalks are a sign of spring; therefore, anything made with rhubarb makes people happy. It is a sign of the new season, a change in the light and the temperature, and the knowledge that fresh produce will shortly emerge from the land.

As featured in

Simply Scandinavian

Image of Trine Hahnemann's Rhubarb Meringue Cake — Photo by Columbus Leth

Ingredients

Serves: 8

Metric Cups

FOR THE CAKE

175 grams salted butter (plus more for the tin)
150 grams caster sugar
3 eggs
75 grams skin-on almonds
100 grams plain flour plus 1 tbsp
2 teaspoons baking powder
300 grams rhubarb

FOR THE MERINGUE TOPPING

3 egg whites
200 grams caster sugar
1 teaspoon distilled vinegar, or white wine vinegar

FOR THE CAKE

1¾ sticks salted butter (plus more for the tin)
5½ ounces superfine sugar
3 eggs
2¾ ounces skin-on almonds
3½ ounces all-purpose flour plus 1 tbsp
2 teaspoons baking powder
10½ ounces rhubarb

FOR THE MERINGUE TOPPING

3 egg whites
7 ounces superfine sugar
1 teaspoon distilled vinegar, or white wine vinegar

Method

Rhubarb Meringue Cake is a guest recipe by Trine Hahnemann so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C/350°F/Gas Mark 4. Line the base of a 24cm (9½in) round springform cake tin (pan) with baking parchment, then butter the parchment.
Cream the butter and sugar with an electric whisk until light and fluffy. Add the eggs one at a time, beating well after each addition.
Grind the almonds in a food processor until fine. Then, in a small bowl, mix them with the 100g (3½oz) flour and the baking powder.
Add the dry ingredients to the batter gradually, while beating at slow speed, then pour the batter into the prepared tin.
Cut the rhubarb into 1cm (½in) pieces and place in a bowl, then fold in the 1 tbsp flour to coat the pieces well. Spread the floured rhubarb evenly on top of the cake batter. Place in the oven and bake for 25 minutes.
Meanwhile, for the topping, whisk the egg whites with an electric whisk until stiff, but do not overwhisk them. Gradually add the sugar — it should take around 15 minutes — then add the vinegar. Spread the meringue evenly over the cake after it has baked for 25 minutes.
Return the cake to the oven for a final 15 minutes, then take out and allow to cool. Remove from the tin and serve at room temperature.

Preheat the oven to 180°C/350°F/Gas Mark 4. Line the base of a 24cm (9½in) round springform cake tin (pan) with baking parchment, then butter the parchment.
Cream the butter and sugar with an electric whisk until light and fluffy. Add the eggs one at a time, beating well after each addition.
Grind the almonds in a food processor until fine. Then, in a small bowl, mix them with the 100g (3½oz) flour and the baking powder.
Add the dry ingredients to the batter gradually, while beating at slow speed, then pour the batter into the prepared tin.
Cut the rhubarb into 1cm (½in) pieces and place in a bowl, then fold in the 1 tbsp flour to coat the pieces well. Spread the floured rhubarb evenly on top of the cake batter. Place in the oven and bake for 25 minutes.
Meanwhile, for the topping, whisk the egg whites with an electric whisk until stiff, but do not overwhisk them. Gradually add the sugar — it should take around 15 minutes — then add the vinegar. Spread the meringue evenly over the cake after it has baked for 25 minutes.
Return the cake to the oven for a final 15 minutes, then take out and allow to cool. Remove from the tin and serve at room temperature.