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:
- Make sure all ingredients are in room temperature.
- Pour the flour, butter, egg yolks, powdered sugar and baking powder into a large mixing bowl. Mix and knead well into a smooth dough.
- 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.
- 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.
- When the dough has cooled down, put it in the oven for around 20 minutes.
- 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.
- 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/

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