Rhubarb pie

Rhubarb cake – a delicacy that takes us back to childhood summers, filled with fresh aromas and joyful moments with loved ones. This refreshing cake is perfect to enjoy with coffee or tea, and the combination of tart rhubarb and sweet meringue will delight any taste buds. Let’s discover together how to prepare this simple yet delicious recipe!

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

Necessary ingredients:
- 350 g flour
- 180 g sugar
- 2 packets vanilla sugar
- 1 packet baking powder
- 4 stalks of rhubarb (approximately 200 g)
- 150 ml oil (preferably sunflower or canola oil)
- 150 ml milk
- 4 eggs
- 2 tablespoons of sugar for rhubarb
- 100 g sugar for meringue

Step by step in preparing rhubarb cake:

1. Preparing the rhubarb stalks: Start by cleaning the rhubarb stalks. Cut them into cubes of about 2 cm and place them in a bowl. Sprinkle the 2 tablespoons of sugar over the rhubarb and let them sit. The sugar will help draw out the juice from the rhubarb, giving it a delicious flavor and texture.

2. Preparing the mixture: In a bowl, beat the egg yolks with 180 g of sugar and the 2 packets of vanilla sugar, using a hand mixer or whisk, until the mixture becomes creamy and light yellow.

3. Adding the liquid ingredients: Add the milk, continuing to mix. Once combined, pour the oil in a thin stream, mixing constantly to avoid lumps.

4. Incorporating the dry ingredients: Sift the flour together with the baking powder and gradually incorporate them into the egg mixture, mixing gently to avoid lumps.

5. Preparing the baking pan: Line a rectangular baking pan (34/23 cm) with parchment paper. Pour the mixture into the pan and level it evenly, then sprinkle the rhubarb cubes on top.

6. Baking the cake: Preheat the oven to 180 degrees Celsius. Place the pan in the preheated oven and let the cake bake for about 20 minutes. In the meantime, you can prepare the meringue.

7. Preparing the meringue: In a clean bowl, beat the egg whites from the 4 eggs until they start to thicken. Gradually add the 100 g of sugar and continue mixing until the meringue becomes firm and glossy.

8. Finalizing the baking: When the cake is nearly baked (you can check with a toothpick), remove it from the oven and spread the meringue evenly on top. Put the pan back in the oven and let it bake for another 10 minutes or until the meringue turns slightly brown on top.

9. Cooling the cake: Once the cake is done, take it out of the oven and place it on a rack to cool completely. This step is essential for achieving the perfect texture and preventing the meringue from collapsing.

Useful tips:
- Choosing rhubarb: Choose younger rhubarb stalks, which are more tender and have a less sour flavor. Avoid stalks that are dry or have spots.
- Storing the cake: Rhubarb cake keeps well at room temperature for a few days but can be refrigerated for longer storage.
- Variations: You can also add other fruits, such as strawberries or raspberries, to create a delicious combination. Additionally, you can experiment with flavors by adding a teaspoon of cinnamon or almond extract to the cake mixture.

Perfect pairings:
This cake pairs wonderfully with a scoop of vanilla ice cream or warm vanilla sauce. Additionally, serve it alongside a cup of fruit tea or a cappuccino to complete the indulgent moment.

Nutritional benefits:
Rhubarb is an excellent source of fiber, vitamins C and K, and is low in calories, making this cake a healthier choice compared to other desserts. A serving contains approximately 280 calories, depending on the ingredients used and the portion size.

So now that you have all the necessary information, don’t hesitate to try this wonderful rhubarb cake recipe. It’s a quick, easy-to-make recipe, perfect for a gathering with friends or a weekend dessert. Let your imagination run wild and enjoy every bite!

 Ingredients: 350 g flour 180 g sugar 2 packets of vanilla sugar 1 packet of baking powder a few stalks of rhubarb 150 ml oil 150 ml milk 4 eggs 2 tablespoons of sugar for rhubarb 100 grams of sugar for meringue The ingredients are for a tray of 34/23 cm

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