June 11, 2015 by dgarnett2013
Meringue-Topped Rhubarb Cake: Scandinavian Baking by Trine Hahnemann
Serves up to 20
For the cake:
- 200g butter, plus more for the tin
- 1 vanilla pod
- 175g caster sugar
- 4 eggs
- 100g skin-on almonds
- 175g plain flour
- 2 tsp baking powder
- 100ml whole milk
For the topping:
- 400g fresh or frozen and defrosted rhubarb, cut into 1cm pieces
- 4 egg whites
- 200g caster sugar
Preheat the oven to 180℃. Butter a 35cm x 25cm baking tin and line the base with baking parchment.
Cut the vanilla pod lengthways and scrape out all the seeds with the tip of a sharp knife.
Cream the butter, vanilla seeds and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating after each addition.
Grind the almonds, with their skins, in a food processor, until fine. Mix them with the flour and baking powder. Add to the batter, alternating with the milk.
Pour into the prepared tin, then spread the rhubarb evenly on top. Working quickly, whisk the egg whites until stiff, but do not over-beat them. Gradually add the sugar, still beating, then evenly spread the meringue over the rhubarb.
Bake for about 20 minutes, then cover the cake with foil to stop it getting too dark and bake for another 20 mins. Insert a skewer to check if the cake is done, it should come out clean; otherwise bake for five minutes more.
Serve warm or cold.
Eaten as the summer borders began to bloom.