Rhubarb traybake with hazelnut meringue

    1 hour

    A special traybake cake for rhubarb season with a scrumptious meringue topping. In fact you can make this year round with frozen rhubarb too, just thaw and drain it before adding.

    2 people made this

    Serves: 8 

    • 200g butter, softened
    • 180g caster sugar
    • 2 teaspoons vanilla sugar
    • 1 pinch salt
    • 4 egg yolks
    • 300g plain flour
    • 2 teaspoons baking powder
    • 4 tablespoons milk
    • For the topping
    • 100g hazelnuts, chopped
    • 4 egg whites
    • 150g caster sugar
    • 500g trimmed rhubarb, diced (if using frozen, thaw and drain)

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Grease a baking tray and preheat the oven to 200 C / Gas 6.
    2. Beat butter till foamy. Gradually add sugar, vanilla sugar, salt and egg yolk. Sift flour and baking powder and add, alternating with the milk. Spread mixture on the prepared baking tray.
    3. Beat egg white till stiff while gradually adding sugar. Fold in rhubarb and hazelnuts.
    4. Spread on top of base in the baking tray.
    5. Bake until top is lightly browned and no longer soft, about 35 minutes.

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