CRUSTY RHUBARB MERINGUE CAKE RECIPE – Delicious crusty pastry and rhubarb under a crunchy meringue. This cake doesn’t take much work but it melts in your mouth 🙂

CRUSTY RHUBARB MERINGUE CAKE RECIPE

Ingredients:

• 250 g/2 cups flour
• 150 g/5¼ oz butter
• 4 egg yolks
• 3 tbsp powdered sugar
• 1 tsp baking powder

Filling:

• 500 g/17½ oz rhubarb
• 1 cup strawberry or raspberry jam
• 3 tbsp potato starch

Meringue:

• 4 egg whites
• 200 g/1 cup sugar
• 1 tbsp potato starch
• pinch of salt

Method:

1. Make sure all ingredients are in room temperature.
2. Pour the flour, butter, egg yolks, powdered sugar and baking powder into a large mixing bowl. Mix and knead well into a smooth dough.
3. Grease and line a 20×30 cm/8×12 in baking pan with parchment paper. Spread the pastry over the surface, poke it with a fork and set the pan aside for 45 minutes in a fridge (or 30 minutes in a freezer). Preheat the oven to 180°C/360°F.
4. Prepare the filling in the meantime: cut the rhubarb into around 2cm/1 in pieces, cover in potato starch then mix carefully with fruit jam.
5. When the dough has cooled down, put it in the oven for around 20 minutes.
6. Time for meringue. In a mixing bowl put the egg whites and add salt. Start beating and continue until it starts foaming, at which point add the sugar one spoon at a time while constantly mixing. When the content of the bowl gets shiny, thick and cream-like, add potato starch and stir on lowest setting.
7. On the baked pastry spread out rhubarb mix, then meringue on top. Bake for 15 minutes in 180°C/360°F, then lower the temperature to 70°C/160°F with full convection and bake for another 15 minutes. Cool on a wire rack.

Tutaj znajdziecie przepis w języku polskim: https://przepisyjoli.com/2018/05/kruche-ciasto-z-rabarbarem-i-beza/