This cake is perfect for any occasion, whether you’re having an afternoon tea or a family feast. The tanginess of the rhubarb pairs well with the sweetness of the cake & softness of the meringue. If rhubarb season is already over, then replace by sour cherries or any other sourish fruit.
(for the cake)
250g caster sugar
80g butter, melted
170g full fat milk
a pinch of salt
1 1/2 tsp baking powder (6g)
400g fresh rhubarb
(for the meringue)
4 egg whites
a pinch of salt
200g caster sugar
2 tsp cornstarch
1 tsp white wine vinegar
Start with the cake batter. Preheat the oven to 180C/350F, grease a springform pan (22 cm or 9 inch) with butter and line with parchment paper.
In a large bowl, beat eggs and sugar until light & fluffy, about 4 minutes. Pour in butter & milk and mix shortly.
Add flour, salt and baking powder and mix until you have a smooth batter, but certainly not for too long – or the cake might become tough. Cut rhubarb into equal chunks and spoon through the batter.
Pour batter into the spring form and bake the cake for 40 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool down.
Switch the oven mode to grill stand. Meanwhile, prepare the meringue topping.
In a clean bowl, whip egg whites & salt to soft peaks. While beating, gradually add sugar and keep whipping for a few more minutes until it has turned into stiff, glossy peaks. Sift cornflour and gently fold this along with the vinegar through.
Spoon the meringue on top of the cake, making decorative swirls using a palette knife or spoon. Bake the meringue for ten minutes in the oven, or until the top has turned golden brown.