Recipes for Seasonal Eating: Rhubarb Meringue Cake
As I was about to start writing this post to share one of the best rhubarb recipes ever, I realized I had no idea whether rhubarb is a fruit or a vegetable. Wikipedia provided me with some fascinating reading on the subject. Apparently it is a vegetable, but because it is commonly used as a fruit, rhubarb is counted as a fruit for the purposes of regulation in the US. And now I know…
If you’re looking for a new recipe to try with a fresh pile of rhubarb acquired at the farmers market, I cannot recommend this one enough. It is the most delicious thing a human being can do with rhubarb (aside from combine it with strawberries).
This is a family recipe that comes from my partner’s mother, Anne Mann, who runs the Seven Hills B & B on Bowen Island. The ingredients are simple and the taste is usually tart more than sweet to highlight the rhubarb rather than disguise it as one does with strawberry rhubarb pie.
Anne has shared photos with me of the original recipe hand written by her mother in German. She was kind enough to translate this into English.
Rhubarb Meringue Cake:
80 g Butter
80 g Sugar
3 Egg Yolks
160 g Flour
1-1/2 teaspoons baking powder
Rind of 1 Lemon (grated)
small amount of milk
750 g Rhubarb, peeled and cut into 2 cm lengths (cut very thick stalks in half lengthwise)
Beat the butter until soft then add the sugar and egg yolks. Beat everything until it’s nice and creamy then add the grated rind of one lemon. Blend in the flour with just enough milk to make the batter drop off the spoon.
3 Egg Whites
200 g Icing Sugar
Juice of 1 Lemon
Combine ingredients and beat until they form into stiff peaks.
Preheat the oven at 175 Celsius. Spread the dough on a greased and floured round springform 9″ baking pan. Add the cut rhubarb pieces on top and then bake for 40 minutes. When the timer goes spread the meringue on top of rhubarb and return to the oven. Bake for another 10 minutes until the meringue is lightly browned on top.