Pour over hot crust. My parents used to grow a patch of rhubarb every year and my father would make strawberry rhubarb pie. This will help remove the excess moisture. INGREDIENTS FOR THE RHUBARB MERINGUE CAKE. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. In a small bowl, combine flour and sugar; cut in butter until crumbly. Wonderful. Don't shy away from making this one.... it is easy to make! Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Decidedly different, this recipe uses a generous amount of this ambidextrous vegetable. This looks fantastic! Bake at 350° for 20 minutes. This is a very old recipe. Total Carbohydrate To serve, spoon the rhubarb and syrup onto five plates, pipe the cream into the undersides of the meringue domes and put on top of the syrup, then sprinkle over some of the spice mix. Yummy! The meringue is so overly sweet, always, and that is why I prefer to have it on top of the very tangy rhubarb instead on top of some other sweet fruit. Cool on a wire rack; refrigerate for 1-2 hours before serving. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. But beside the fact that it contains rhubarb, which might not have been so popular in Romania some decades ago, this meringue cake is rather typical for the Romanian way of baking. For stiff peaks, the mixture should stand up straight on the end of the whisk. https://www.byambershands.com/2016/06/21/rhubarb-meringue-bars Everyone loves it. I was amazed to even find it this spring. Continue beating until the meringue is stiff and glossy. Let the cake cool before you slice it. Refrigerate for 1-2 hours before serving. Or I use the egg whites to make plain meringue to crumble on top of a dessert like these amazing strawberry meringue cups. x 9-in. Bake at 350 degrees for 30 minutes or until set as custard. Add the eggs, one at a time, mixing well in between. Cool on a wire rack. To make the meringue, mix together the sugars. But, of course, if you don’t just happen to have some frozen egg whites to make meringue in your freezer, you will have to use fresh eggs and then you will have 4 leftover egg yolks. MORE+ But, I love the tartness rhubarb and can only imagine how well it plays with the sweet meringue. Put the caster sugar in a small pan with 100ml of water and heat until the sugar dissolves, then add the rhubarb and ginger, and gently simmer until the rhubarb starts to soften. Use fresh rhubarb stalks from the garden or the supermarket. Spread over hot filling and bake for 12-15 minutes until golden brown. Remove from oven to cool while preparing meringue. With the juices from the rhubarb no thing additional was needed in the custard itself. Start beating the egg whites until they begin to foam. Heat oven to 350°F. According to Wikipedia “rhubarb leaves contain poisonous substances, including oxalic acid, which is present in many plants. Bake at 350° for 50-60 minutes or until set. https://www.bettycrocker.com/recipes/rhubarb-meringue-dessert Line a baking sheet with baking paper. I love the combination, so wishing rhubarb was in season here. Nutritional information is not always accurate. Add sugar gradually and beat until stiff peaks. Add rhubarb. LESS-, © 2020 ®/TM General Mills All Rights Reserved. We love rhubarb season in Minnesota, but I admit I am a creature of habit and typically stick with my standard rhubarb crisp recipe when we harvest the small amount of rhubarb we have growing in our backyard. And from time to time, I take out a small bag, weigh the egg whites and use them to make meringue topping for other cakes like this Lemon Meringue Pie or this other typical Romanian dessert – the Meringue Brownies. Sign up to receive recipe inspiration and foodie openings. Spread over hot filling. And there will be other delicacies I am sure we will be able to enjoy there. MERINGUE: Add cream of tartar to egg white, and beat until soft peaks. By registering to our newsletter, you confirm the usage of your email to receive recent posts from WhereIsMySpoon, @2018 - Where Is My Spoon. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. Pat the rhubarb slices dry with some paper towels. A press-in-the-pan crust makes an easier-than-pie dessert that tastes just as heavenly! My mom’s recipe for homemade caramel corn. https://www.byambershands.com/2016/06/21/rhubarb-meringue-bars For the filling, combine sugar, flour and salt in a mixing bowl. Mix butter, 1 cup flour and 1 tablespoon sugar. Chill. Clean the rhubarb. Put onto a wire rack to cool completely. This looks so beautiful with that thick meringue layer. Put the meringue mixture into a piping bag, snip off the end and pipe out 5 domes onto the baking paper, each about 10-12cm in diameter. In Romanian we make lots of fruit cakes in a similar way, which is: a soft batter, covered with seasonal fruit or berries and topped with meringue. Enjoy cooking, eating and exploring! With berries like raspberries or blueberries, with mirabelles, with sweet or even better sour cherries, with peaches and so on. you must be working magic. Summer cakes are the theme for the next two weeks on Where Is My Spoon. Stir in egg yolks and cream; add rhubarb.. Pour over crust. These cupcakes with a surprise filling are great for special occasions or just because! I laugh to think of it. The recipe for the rhubarb meringue cake is adapted from Delicious Romania. Beat in vanilla. Let the cake cool before you slice it. And I have made countless versions of it. The rhubarb is fresh, seasonal and plentiful in the summer in Britain so should be enjoyed to the full. Sign in to manage your newsletter preferences. It kept very well too. Stunning photos as always. Start adding the sugar gradually, about 1 tablespoon at a time. Using a very clean mixing bowl and very clean beaters is crucial, if there is any trace of fat on them the egg whites will not become stiff. I ususally use frozen rhubarb. A soft, sweet and tangy rhubarb meringue cake, a typical Romanian dessert or cake. I haven’t had any rhubarb cake this cake…now I really crave one piece. Press into a greased 13-in. And this rhubarb meringue cake is my favorite version of those summer cakes. To make the meringue, mix together the sugars. Start beating the egg whites until they begin to foam. Add the salt and the lemon juice and continue beating until soft peaks begin to form. Using electric beaters, whip the cream and icing sugar until holding soft peaks, then fold into the mascarpone and vanilla seeds. In a bowl, combine the flour and sugar; cut in butter until crumbly. Beat egg whites in medium bowl with electric mixer on high speed until foamy. Or on top of red currants, they are also very sour and delicious when combined with a nice meringue. MERINGUE: Add cream of tartar to egg white, and beat until soft peaks. Using electric beaters, whisk the egg whites until holding stiff peaks, then add the sugars, 1 tbsp at a time, until thick and glossy. This time though I decided to make the Romanian rhubarb cake, a cake I used to love when I was very little. Pinning for another day (season)! Refrigerate until ready to serve. . Seasonal Dessert Idea: Rhubarb Custard with Meringue. There may be affiliate links within the post, see my, Rhubarb Meringue Cake – Romanian Desserts, Snickerdoodle Recipe Without Cream of Tartar, Harlequin Cake Recipe – Romanian Layered Cake. By entering your details, you are agreeing to olive magazine terms and conditions. During the last 10 minutes of the baking time start making the meringue topping. It is difficult to say how many stalks of rhubarb you will need, as they come in different sizes, some very thin, some huge. A great thing about this recipe is the use of egg whites for the meringue. You can unsubscribe at any time. You will find lots of Romanian and German recipes, but not only. Add the vanilla extract and a pinch of salt and mix again. Ensure it is super clean with no grease or soap residue. Place the egg whites in a very clean mixing bowl. Let the cake cool before you slice it. Step 3 Sift … Heat the oven to 120C/fan 100C/gas 1. Thanks! Bake 45 minutes. It's just as homey as a rhubarb custard pie, but it easily serves a large group. Pumpkin was even less popular than rhubarb in our family during those times and my great-grandma was the only one who ever used those ingredients. Line a deeper baking dish of approximately 32x32 cm/ 12.5x12.5 inch with baking paper. Rhubarb: The rhubarb season starts in April and ends sometimes in June, so if you would like to make this rhubarb meringue cake, now is the time!
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