Rhubarb pie

Rhubarb Cake - a fresh and light delight, perfect for any occasion

Preparation time: 25 minutes
Baking time: 55-60 minutes
Total: 1 hour and 30 minutes
Servings: 12

When it comes to desserts, rhubarb cakes are a true treat for the taste buds. They combine sweetness with a tangy note, offering a unique culinary experience. Rhubarb, an herbaceous plant, is known for its juicy and tart stalks, which make a wonderful ingredient in cakes. This recipe is easy to make and promises a fluffy cake topped with a golden meringue, perfect for enjoying with coffee or tea.

Necessary ingredients:

For the base:
- 4 eggs (preferably at room temperature)
- 4 tablespoons of sugar
- 2 tablespoons of water
- 4 heaping tablespoons of flour
- A pinch of salt
- 1/2 packet of baking powder
- 300 g of rhubarb (peeled and cut into small pieces)

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

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

Step-by-step preparation:

1. Preparing the ingredients: Ensure all ingredients are at room temperature, especially the eggs. This is an important step that helps achieve a fluffy texture. Peel the rhubarb and cut it into small pieces. You can use a sharp knife to do this easily.

2. Beating the egg whites: In a large bowl, add the egg whites along with a pinch of salt. Use an electric mixer to beat them until you achieve stiff peaks. This step will take a few minutes, but patience will pay off! In the last few seconds of beating, add the baking powder for extra volume.

3. Preparing the syrup: In a small saucepan, combine the sugar and water. Heat the mixture over medium heat, stirring constantly, until the sugar completely dissolves and the syrup becomes hot. Now, pour the syrup over the beaten egg whites while continuing to mix. This syrup will stabilize the meringue and provide a velvety texture.

4. Adding the yolks and flour: Add the yolks one at a time, mixing gently after each addition. Then, sift the flour over the mixture and gently fold it in with a spatula to avoid losing air.

5. Preparing the baking tray: Line a 34x24 cm tray with parchment paper. This step will prevent the cake from sticking and make for easy removal. Pour the mixture into the tray and level the surface with a spatula.

6. Adding the rhubarb: In a bowl, mix the cut rhubarb with a bit of sugar and semolina. This mixture will help absorb excess water from the rhubarb, preventing a soggy cake. Evenly distribute the rhubarb pieces over the batter.

7. Baking the cake: Place the tray in a preheated oven at 180°C and bake for 25-30 minutes. Check the cake with a toothpick; if it comes out clean, the cake is done.

8. Preparing the meringue: After 25-30 minutes, remove the cake from the oven and carefully spread the whipped egg whites on top. Then, put the cake back in the oven, reducing the temperature to minimum. Let it bake until the meringue turns golden and dry, about 15-20 minutes.

9. Cooling and slicing: Once the meringue is browned, let the cake cool completely in the tray. This step is essential to allow the meringue to stabilize. When cool, use a knife dipped in water to slice the cake to prevent it from cracking.

10. Preparing the rhubarb sauce: To decorate the cake, boil the remaining rhubarb with sugar and vanilla pods for 2-3 minutes. After it cools, blend the sauce for a smooth texture. Add the strawberries and mint syrup for an extra flavor and freshness.

11. Serving: Decorate the cake with the rhubarb sauce and serve the rest of the sauce on the side. This combination of textures and flavors is absolutely delicious!

Useful tips:
- If you want a less sweet version, you can reduce the amount of sugar in the rhubarb mixture.
- Rhubarb can be replaced with apples or peaches for a different variant, but make sure to adjust the sugar amount according to the sweetness of the fruits.
- You can also add some chopped nuts to the batter for extra crunch.

Nutritional information:
This cake contains approximately 180 calories per serving, making it a relatively light option compared to other desserts. Rhubarb is rich in fiber and vitamins, making it a healthy ingredient.

Frequently asked questions:
- Can I use frozen rhubarb? Yes, but make sure to thaw and drain it well to avoid excess water in the cake.
- How can I store the cake? You can keep it in the fridge in an airtight container for 3-4 days.

This rhubarb cake is ideal for serving at a gathering with friends or as a weekend dessert. Its refined taste and attractive appearance make it a true hit! Enjoy!

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