Rhubarb cake

Rhubarb Cake: A Refreshing and Aromatic Delight

Rhubarb, with its crunchy and slightly tart stalks, has become a staple ingredient in many desserts, and this rhubarb cake is a perfect choice for hot summer days. It’s a simple yet spectacular recipe that will delight all sweet lovers. Moreover, the combination of rhubarb flavor with mint syrup and strawberries makes this dessert a classic yet modern choice at the same time. Let’s embark on a journey into the world of sweet delights!

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12

Ingredients

For the base:
- 4 eggs (separated)
- 4 tablespoons of sugar
- 2 tablespoons of water
- 4 heaping tablespoons of flour
- A pinch of salt
- ½ teaspoon of baking powder
- 3-4 stalks of rhubarb, cleaned and cut into small pieces

For the meringue:
- 2 egg whites
- 160 g sugar

For decoration:
- 2-3 stalks of rhubarb
- 6-7 strawberries
- 2 tablespoons sugar
- 2 teaspoons mint syrup
- 2 vanilla pods

Preparation

Step 1: Preparing the base

1. Beat the egg whites: In a clean bowl, add the egg whites and a pinch of salt. Using a mixer, beat the egg whites until they become a stiff and shiny foam. This step is essential for the cake to have an airy texture.

2. Add the baking powder: Once the egg whites are well beaten, add the baking powder and beat for another minute to incorporate it evenly.

3. Prepare the syrup: In a small saucepan, combine 4 tablespoons of sugar with 2 tablespoons of water and boil over medium heat, stirring frequently, until the sugar completely dissolves and the syrup becomes slightly viscous.

4. Combine the syrup with the egg whites: Pour the hot syrup over the egg whites, continuing to mix with the mixer on low speed, then gradually increasing the speed until the mixture becomes shiny again.

Step 2: Add the egg yolks and flour

5. Incorporate the egg yolks: Gradually add the egg yolks, mixing on low speed. Make sure each yolk is well incorporated before adding the next.

6. Incorporate the flour: Sift the flour over the egg mixture and fold gently with a spatula, using delicate up-and-down motions to avoid losing air from the egg whites.

Step 3: Preparing the rhubarb filling

7. Prepare the rhubarb: Toss the rhubarb pieces with a little sugar (about 1-2 tablespoons, depending on your taste) and a tablespoon of semolina to absorb excess moisture and prevent the base from becoming too wet.

Step 4: Baking the cake

8. Prepare the baking tray: Line a 34x24 cm tray with baking paper. Pour the base mixture into the tray, leveling the surface with a spatula.

9. Add the rhubarb: Evenly distribute the rhubarb over the dough, ensuring that each piece is well covered.

10. Bake the cake: Place the tray in a preheated oven at 180°C and bake for 25-30 minutes or until the base is golden brown and passes the toothpick test.

Step 5: Preparing the meringue

11. Beat the meringue: After the base has cooled slightly, beat the remaining 2 egg whites until stiff, then gradually add the 160 g of sugar, continuing to mix until you achieve a shiny meringue.

12. Spread the meringue on the base: Once the base has baked for 25-30 minutes, remove the tray from the oven and spread the meringue evenly over the warm base.

13. Bake again: Put the tray back in the oven, but at a low temperature (about 120°C) and let it bake for another 15-20 minutes, or until the meringue becomes firm and slightly browned.

Step 6: Preparing the rhubarb and strawberry sauce

14. Prepare the sauce: In a saucepan, combine 2-3 stalks of chopped rhubarb, 6-7 cleaned strawberries, 2 tablespoons of sugar, 2 teaspoons of mint syrup, and 2 vanilla pods. Boil the mixture for 2-3 minutes, until the rhubarb softens.

15. Blending: Let the sauce cool slightly, then use a blender to turn it into a smooth puree. This aromatic sauce will add a delicious contrast to the cake.

Step 7: Serving

16. Cooling and slicing: Allow the cake to cool completely in the tray, then slice it with a knife dipped in water to avoid cracking the meringue.

17. Decorate: Use the rhubarb and strawberry sauce to decorate each slice of cake. You can also add some fresh mint leaves for a more sophisticated look.

Useful tips

- Choosing rhubarb: Choose fresh rhubarb stalks with a vibrant color that are firm to the touch. Avoid stalks that are soft or have spots.

- Gluten-free option: You can replace the flour with a gluten-free option (such as almond flour or rice flour), but be sure to adjust the quantity according to the type of flour used.

- For a more intense flavor: Add a splash of lemon juice to the rhubarb sauce for a fresher and more vibrant taste.

Nutritional benefits

Rhubarb is an excellent source of vitamin K, which helps maintain bone health, and contains antioxidants that may help reduce inflammation. Additionally, it is low in calories, making this cake a healthier choice than many other desserts. A serving of cake (approximately 100g) contains about 230 calories, depending on the specific ingredients used.

Frequently asked questions

1. Can I use frozen rhubarb? Yes, frozen rhubarb can be used, but make sure to thaw it completely and drain excess water to avoid a wet base.

2. What other fruits can I use instead of rhubarb? You can experiment with apples, cherries, or strawberries, but keep in mind that you will need to adjust the amount of sugar based on the sweetness of the fruits.

3. How can I store the cake? The cake can be stored in the refrigerator, covered with plastic wrap, for 3-4 days. It’s delicious cold!

Serving recommendations

This rhubarb cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, a cup of green tea or a glass of fresh lemonade will add a touch of freshness and perfectly complement this delicious cake.

Remember, cooking is an art form! Experiment, customize the recipe to your liking, and enjoy every moment spent in the kitchen. Rhubarb cake is not just a dessert; it’s a story of flavor, texture, and love that you can share with your loved ones. Enjoy your meal!

 Ingredients: For the base: 4 eggs, 4 tablespoons of sugar, 2 tablespoons of water, 4 heaping tablespoons of flour, a pinch of salt, 1/2 teaspoon of baking powder, a few stalks of rhubarb. For the foam: 2 egg whites, 160 g of sugar. For decoration: 2 or 3 stalks of rhubarb, 6-7 strawberries, 2 tablespoons of sugar, 2 teaspoons of mint syrup, 2 vanilla pods.

 Tags:  rhubarb mint syrup strawberries vanilla