Description
The tart, sweet-sour rhubarb pairs perfectly well with the crunchy-crinkly hazelnut meringue. Rhubarb cake is very moist and tangy – very appropriate for afternoon tea or for a refreshing dessert. Enjoy!
Ingredients
Scale
Rhubarb Cake
- 125 g butter
- 125 g white sugar
- 1 packet vanilla sugar
- 3 egg yolks
- 200 g flour
- pinch salt
- 1 packet baking powder
- 700 g rhubarb
- 2 tbsp brown sugar
Hazelnut Meringue
- 3 egg whites
- 110 g white sugar
- 100 g grated hazelnut
Instructions
Rhubarb Cake
- Preheat oven to 180°C convection oven. Butter and line a 24cm diameter round cake tin.
- Wash the rhubarb, cut off the ends and peel off the outermost layer. The outer “skin” is rather thin – be careful not to peel off too much.
- Cube the rhubarb. The pieces should be about as big as a thumb nail. Set aside.
- Cream together the butter, sugars, and egg yolks. Add the flour, salt and baking powder. The batter will be quite thick – more like a dough consistency.
- Press the dough into the prepared cake tin. Make the dough a little higher around the edges, so you have a small well in the middle of the cake.
- Pour the rhubarb pieces into the well. Spread evenly with a spatula. Sprinkle the two tablespoons of brown sugar over the rhubarb.
- Bake for 40 minutes.
Hazelnut Meringue
- During the last 10 minutes when the cake is baking, beat the egg whites stiff. Slowly add the sugar.
- When stiff, fold in the hazelnuts with a spatula.
- take the cake out of the oven, spread the meringue on top and bake for further 20 minutes.
- Let cake cool for about 10 minutes, and then remove from the tin. Enjoy the cake at room temperature with whipped cream.
Notes
- This cake can be made with any other fruit that is slightly sour and/or releases some juice. For instance apricots, peaches, or even plums. If it is a sweeter fruit like plums, I suggest adding a tablespoon of lemon juice to the batter.
- The cake bakes a total of 60 minutes. After 40 minutes, you take the cake out to spread the meringue on, and bake for the further 20 minutes.
So: After about 30 minutes of baking, make the meringue, so by the time your meringue is ready, the 40 minutes of baking will be over.
