Seasonal recipe May - Rhubarb meringue cake

In our series, which revolves around cooking and baking, we present you with a new SoSUE seasonal recipe every month. This time with a little novelty! We are very happy to introduce you to the new SoSUE guest author Tanja from my creative space to introduce. From now on, she will inspire you monthly with treats from her private cookbook, and we start right away with a wonderful recipe for a delicious rhubarb meringue cake. Enjoy your meal!

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Rhubarb

The season of the "vegetable of spring" (…and not fruit, as many assume) begins in May and ends in June. However, it should never be harvested after June 24th, because then it becomes inedible. Otherwise, rhubarb is packed with many good vitamins and minerals such as potassium, calcium, magnesium, vitamin A, and iron. That's why I want to welcome you today with a delicious rhubarb meringue cake, because with this recipe I associate spring, family Sundays, and cozy get-togethers.

Rhubarb meringue cake

Ingredients:

• 500-600 g rhubarb (approx. 4-5 stalks) peeled

• 150 g flour

• 80 g cornstarch

• 2 level tsp baking powder

• 150 g butter

• 150 g sugar

• 1 packet of vanilla sugar

• 2 eggs

• 3 egg yolks

For the meringue topping:

• 3 egg whites

• 1 pinch of salt

• 180 g sugar

• 1 tsp lemon juice

Additionally:

• Fat and breadcrumbs for the pan

• Powdered sugar for dusting

Baking: 

60 minutes, at top/bottom heat 180°

Preparation: 

- Beat soft butter, sugar, vanilla sugar, 2 eggs, and 3 egg yolks with a hand mixer until frothy. 

- Slowly stir in the flour, cornstarch, and baking powder in several portions. 

- Put the dough into a greased and breadcrumb-lined springform pan (about 26 cm). 

- Cut the rhubarb into strips about 1 cm thick and distribute on the dough. 

- Bake the cake first for 40 minutes at 180°. 

The meringue is beaten five minutes before the baking time is up. 

- Beat the three egg whites with a pinch of salt until very stiff. 

- Then stir in the sugar and lemon juice. 

- Take the cake out of the oven and spread the meringue mixture on top with a spoon. 

I used a piping bag for this. But it is also enough to simply spread the meringue mixture over the cake with a fork.

- Afterwards, the cake with the meringue goes back into the oven for another 20 minutes. 

- Sprinkle the cooled cake with powdered sugar.

Tip:

Let the cake cool for at least 20 minutes after baking before removing it from the pan. 

Have fun baking along! :)

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About the author:
There is something that connects us all: food. It can mean so much: sociability, enjoyment, conversation, home, homeland, distance, romance, etc. Everyone associates a certain dish with something, e.g., a trip, a person, or a childhood memory, etc.

Food also determines our health and our appearance. You are what you eat. That's why, especially as a mother, I pay attention to healthy and balanced nutrition. Even today – despite the variety – it's not always easy to eat properly because we all lack time. That's why I, being employed myself, try again and again to create recipes that are healthy, simple, delicious, and quick. On weekends or for guests, it can be a bit more elaborate. And sweet indulgences are, of course, also on my menu.

I am Tanja, over 40, mom of a boy, married, and a native of Munich.

Feel free to check out my blog www.meinideenreich.blogpost.com past or also on Instagram @meinideenreich