Romanian Rhubarb Meringue Cake

Ingredients

• 680 g rhubarb (Trimmed and cut into approximately 1/2-inch pieces; fresh or frozen. If frozen, thaw enough to remove frost and pat dry.)
• 170 g unsalted butter (Softened, plus more for greasing the pan)
• 150 g granulated sugar for cake
• 4 egg yolks (Separated from the whites; use large eggs)
• 120 ml whole milk
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp baking powder
• 0.5 tsp fine salt for cake
• 4 egg whites (From the separated large eggs; at room temperature if possible)
• 200 g granulated sugar for meringue
• 0.25 tsp cream of tartar (Optional stabilizer for the meringue)
• powdered sugar (For dusting, if desired)

Steps

1. 1

   Heat the oven to 350°F (180°C). Grease a 9-by-13-inch baking pan and line the bottom with parchment, leaving a little overhang to help lift out the cake.

2. 2

   Prepare the rhubarb. Trim away the leaves and tough ends, cut the stalks into approximately 1/2-inch pieces, and pat the pieces dry. If using frozen rhubarb, remove any frost and excess moisture with paper towels.

3. 3

   In a large bowl, beat the softened butter and the cake sugar until pale and creamy, about 2 to 3 minutes.

4. 4

   Add the egg yolks one at a time, beating well after each addition. Beat in the milk and vanilla until incorporated; the mixture may look slightly curdled.

5. 5

   In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two or three additions, mixing just until no dry streaks remain.

6. 6

   Fold the prepared rhubarb into the batter until distributed evenly. Spread the batter in the prepared pan and smooth the surface.

7. 7

   Bake the cake for about 25 to 30 minutes, until the top is set and lightly golden but the center is not yet fully firm.

8. 8

   While the cake bakes, place the egg whites in a clean, grease-free bowl. Beat until foamy, then add the cream of tartar if using. Gradually add the meringue sugar while beating, and continue until the whites form glossy, stiff peaks. Do not stop at soft peaks, because the meringue can lose volume in the oven.

9. 9

   Remove the partially baked cake from the oven. Immediately spread the meringue evenly over the hot cake, taking it all the way to the edges and creating decorative swirls with the back of a spoon.

10. 10

    Return the pan to the oven and bake for approximately 20 to 25 minutes more, until the meringue is golden brown and the cake is cooked through. A skewer inserted into the cake portion should come out without wet batter, though it may pick up rhubarb moisture.

11. 11

    Cool the cake completely in the pan on a wire rack before cutting it into 12 pieces. Dust with powdered sugar if desired and serve at room temperature.

Notes

The accessible source excerpt does not include the members-only ingredient list or original method; the quantities and method above are a best-effort reconstruction from the dish description and stated yield. The cake is best served the day it is baked. Leftovers may be tented with foil and refrigerated for up to 1 day, then brought to room temperature. The meringue may develop beads of moisture, but its flavor and texture should remain good.

Nutrition per serving

• dessert
• cake
• baked
• fruit dessert
• meringue
• European
• Romanian
• vegetarian