The look of it might make you think that this cake is time consuming but it's not! Just whip up the base, cover with chopped rhubarb and while it's in the oven, beat the egg whites for the meringue and pop it back in the oven.
7 people made this
Makes: 1 cake
For the base
100g butter or margarine, softened
125g caster sugar
2 teaspoons vanilla sugar
1 pinch salt
150g plain flour
2 teaspoons baking powder
For the rhubarb filling
600g rhubarb sticks
25g caster sugar
For the meringue topping
3 egg whites
150g caster sugar
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 175 C / Gas 4. Grease a 25cm cake tin.
For the base beat butter with sugar, salt and vanilla sugar till the sugar is dissolved. Add eggs one after another and mix well after each addition.
Sieve flour with baking powder and gradually add. Mix well and tip in the prepared tin.
Trim rhubarb and if sticks are thick and tough skinned, peel them. Chop and cover the base. Sprinkle with 25g sugar.
Bake in the preheated oven for 30 minutes.
While the cake is in the oven, beat the egg whites with the electric mixer till stiff, gradually adding the sugar once it starts to become stiff. Beat until shiny and very stiff.
Spread meringue on the cake and bake till meringue is lightly browned and firm, a further 15 minutes. Let cool in the tin.