Rhubarb Meringue Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg yolk
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3 cups chopped rhubarb
• 1 cup granulated sugar
• 3 large egg whites
• 1/4 tsp cream of tartar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) cake pan.
2. In a large bowl, cream together the flour, sugar, butter, egg yolk, salt, and vanilla extract until the mixture forms a dough.
3. Press the dough into the greased cake pan, spreading it evenly to the edges.
4. Spread the chopped rhubarb evenly over the dough and sprinkle with the 1 cup of granulated sugar.
5. In a separate bowl, beat the egg whites on high speed until foamy, then add the cream of tartar and beat until stiff peaks form.
6. Spoon the meringue over the rhubarb and sugar, making sure to cover the edges of the cake.
7. Bake for 35-40 minutes, or until the meringue is golden brown and crispy.
8. Allow the cake to cool for at least 10 minutes before serving.

Verdict:

This rhubarb meringue cake is a perfect balance of sweet and tart, with a crispy meringue topping that melts in your mouth. The crust is buttery and crumbly, and the rhubarb provides a refreshing burst of flavor that pairs perfectly with the sweetness of the meringue. Overall, this cake is a delicious and impressive dessert that’s sure to impress!

Serving Suggestions:

Serve slices of the rhubarb meringue cake with a dollop of whipped cream, a drizzle of raspberry sauce, or a sprinkle of powdered sugar for an extra special touch. Enjoy for dessert after a spring or summer meal, or with a cup of tea or coffee for an afternoon treat.