Rhubarb Meringue Cake

Name: Rhubarb Meringue Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 Tbsp butter; 237 milliliters cake flour; 4 eggs, separated; 1 teaspoon ground coriander; 237 milliliters heavy whipping cream; 59 milliliters milk; 2 teaspoons grated orange peel; 340 grams fresh or frozen rhubarb, chopped; 0 teaspoons salt; 118 milliliters sugar; 1 teaspoon vanilla extract; 59 milliliters chopped walnuts

Rhubarb Meringue Cake takes approximately 1 hour and 15 minutes from beginning to end. This recipe serves 12. One portion of this dish contains approximately 4g of protein, 12g of fat, and a total of 193 calories. It is perfect for Mother's Day. If you have walnuts, sugar, cake flour, and a few other ingredients on hand, you can make it. Only a few people really liked this dessert. German Rhubarb Cake with Meringue, German Rhubarb Cake with Meringue, and Rhubarb Meringue Pie are very similar to this recipe.

Instructions

Place egg whites in a bowl; let stand at room temperature for 30 minutes. Meanwhile, in another bowl, cream butter and sugar.

Ingredients you will need

Egg Whites

Butter

Cream

Sugar

Equipment you will use

Bowl

Add egg yolks, milk and vanilla; mix well.

Ingredients you will need

Egg Yolk

Vanilla

Milk

Combine flour, baking powder and salt; add to creamed mixture (batter will be thick).

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Place in two greased and floured 9-in. round baking pans; set aside.

Equipment you will use

Baking Pan

Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Ingredients you will need

Egg Whites

Vanilla

Sugar

Spread evenly over batter, sealing edges to sides of pans.

Ingredients you will need

Spread

Sprinkle nuts on top of one pan.

Ingredients you will need

Nuts

Equipment you will use

Frying Pan

Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.

Equipment you will use

Oven

Place layers so meringue side is up; cool completely.

For filling, combine rhubarb and sugar in a large saucepan; let stand for 30 minutes. Cook over low heat for 20 minutes or until rhubarb is tender, stirring occasionally.

Ingredients you will need

Rhubarb

Sugar

Equipment you will use

Sauce Pan

Remove from the heat; stir in the butter, orange peel and coriander. Cool completely.

Ingredients you will need

Orange Zest

Coriander

Butter

In a bowl, beat the whipping cream until stiff peaks form. Gently fold into 1 cup rhubarb filling. Refrigerate remaining filling for another use. To assemble, place plain cake, meringue side up on a serving plate.

Ingredients you will need

Whipping Cream

Rhubarb

Equipment you will use

Bowl

Spread with filling; top with nut-topped cake. Store in the refrigerator.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1Tbsp

butter 237milliliters

cake flour 4

eggs, separated 1teaspoon

ground coriander 237milliliters

heavy whipping cream 59milliliters

milk 2teaspoons

grated orange peel 340grams

fresh or frozen rhubarb, chopped 0teaspoons

salt 118milliliters

sugar 1teaspoon

vanilla extract 59milliliters

chopped walnuts

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.