Rhubarb Merengue Cake
No spring is completed in our house without the smell and taste of freshly backed Rhubarb cake. A Recipe I adapted from my aunt from Germany, it is sweet, tarty and ohhhhh so delicious. It keeps well for 2 days and still tastes fresh, that is if you have any leftovers!
Here is how you do it:
3 cup Rhubarb chopped
2 Sticks salted Butter or margarine, I prefer butter!
1 Cup Sugar
2.5 teaspoons Vanilla extract
2 egg Yolks (reserve the egg white you need it for the merengue)
2 eggs
1 ¾ Cup Flower
2 teaspoons Baking powder
3 Tablespoons of Amaretto (if you do not want to use alcohol, use milk)
For the merengue:
3 egg whites
¼ teaspoon Cream of Tatar
¼ teaspoon salt
¾ cup Sugar
Preheat oven to 400 Degree Fahrenheit/ 200 Degree Celsius
Wash and chop Rhubarb, set aside
In a mixing bowl and butter and sugar and beat until light and fluffy and sugar has been dissolved. Add eggs, egg yolks, V extract and the baking powder, when mixed well, reduce the mixer speed and slowly add the flower. Do not beat the dough too long! When all is mixed, add the Amaretto or Milk.
Fill dough into a 9x13 greased backing dish, top off with rhubarb. Bake for about 30 min or until cake is done. (Insert shish kebab stick into center, if it comes out clean, cake is done!) Take care out and start working on your merengue. Reduce your oven temperature by 50 degrees.
First whisk the egg whites, when they start turning white add the rest of the ingrediences. Whisk until fluffy and stiff, spread over the cake carefully. Bake for another 15 minutes. The merengue should be slightly golden but not brown.
