I love rhubarb! Ever since I got introduced to it in Germany (I had never heard of it before), I can’t wait for the season to start in April. I have to bake this luscious and moist cake a few times before the season comes to an end in late June. The sweetness of the batter and the tart flavour of rhubarb pair so wonderfully, just my taste! Furthermore, pair rhubarb and strawberries once in your jam, and you will never make strawberry jam alone!
I will be quite busy in the next few weeks. My two favourites are simultaneously in season! The strawberries are waiting for me to be picked, the rhubarb to be peeled and cut, and both going directly to the freezer to ensure my provision for winter. I usually make a few jam jars from freshly prepared strawberries and rhubarb, and make new jam in winter months. Works perfectly for me!
Bon Appétit!
Choose firm and crips rhubarb stalks with shiny skin. Get rid of the poisonous green leaves
Trim both ends, peel the skin off with a small sharp knife just as you peel strings out of a celery stalk
Cut into 2 cm pieces
Spread baked cake with stiff egg white and bake for another 20 minutes
Rhubarb Cake
Ingredients
- For the cake
- 140 g granulated sugar
- 1- teaspoon vanilla extract
- 3 whole eggs
- 150 g melted butter
- 200 g sifted all- purpose flour
- 2 teaspoons baking powder
- 600 g rhubarb rinsed, peeled and cut into 2 cm pieces
- 1- tablespoon sugar if not making meringue
- For the meringue
- 3 cold egg whites
- 1 pinch of salt
- 150 g granulated sugar
Instructions
- Grease a 26 cm spring form with little butter and dust with little flour. Mix flour and baking powder in a bowl.
- In a mixing bowl beat the eggs with sugar and vanilla on high speed until double in size. Add the melted butter and continue beating for 2 minutes. Reduce speed to low and gradually spoon in the flour and continue beating on high speed for 1 minute until batter is creamy. Pour in the batter into the prepared pan.
- Arrange the rhubarb pieces in one layer by pressing them half way into the batter. Sprinkle with one tablespoon sugar and bake at 175°C / 350°F for about 40 minutes or depending on your oven. Do the toothpick test!
- If covering with meringue, bake the cake first, and then evenly cover with the prepared egg whites and continue baking for 20 minutes, lowering oven temperature to 160°C to keep meringue from turning very brown.
- To make the meringue: In a clean mixing bowl and with an electric hand mixer beat egg whites with a pinch of salt on very high speed until the mixture is fluffy, then gradually and slowly add the sugar in while still beating until very stiff. Spread immediately over the baked cake and follow step 4. Don’t prepare the whites beforehand!
I love rhubarb but this cake is so beautiful I don’t think I could ever eat it!
I do understand, but what the heck, you can always bake another one 🙂