Rhubarb cake: savour the taste of spring with this easy recipe

There's a special charm in baking a rhubarb cake on a Sunday. It's not just the name that appeals to guests and household members but also, more importantly, its taste. This springtime delight is irresistibly delicious with its crumbly pastry, sweet-and-sour fruit layer, and light meringue.

A rhubarb cake is an essential addition to your spring table. Seize the opportunity to enjoy this seasonal treat while it lasts. Preparing the cake is incredibly simple, making it a perfect project even for those who doubt their baking skills.

Just as apple pie is revered in the pastry world, rhubarb cake deserves its spotlight. Rhubarb, a seasonal gem, is one of the first fruits available after the winter, offering a delightful break from the sweetness overload. Paired with crumbly pastry and light meringue, its tartness is perfectly balanced, making every bite a pleasure.

While you can make a rhubarb cake similar to an apple pie, it also allows for creative variations. The recipe below introduces a delightful combination: crumbly pastry and meringue, complemented by the gentle sweetness of raspberries and the tartness of rhubarb, creating a perfect dessert quartet for spring.

Ingredients:

Dugh:

• 200g of plain flour,
• 50g of potato flour,
• 200g of cold butter,
• 50g of sugar,
• A pinch of salt,
• Half a teaspoon of baking powder,
• 4 egg yolks.

Rhubarb:

• 600g of rhubarb,
• 3 tablespoons of potato flour,
• Half a teaspoon of cinnamon,
• 180g of raspberry jam.

Meringue:

• 4 egg whites,
• 200g of sugar,
• 1 tablespoon of potato flour.

1. Sift the flour and baking powder into a bowl, and add the sugar, salt, and chopped cold butter. Rub the ingredients with your hands until you get a crumble texture.
2. Add the yolks and knead the dough vigorously.
3. Line a baking tin with baking paper. Roll out the dough, line the form with it, and then chill in the refrigerator.
4. After about 20 minutes, bake the dough in a preheated oven at 170°C for around 20 minutes, remembering to prick it with a fork beforehand.
5. Chop the rhubarb into small pieces, then mix with potato flour and cinnamon. Stir in half of the jam.
6. Beat the egg whites into stiff peaks, gradually adding sugar. Once the meringue is thick and glossy, fold in the potato flour and mix at high speed for another 30 seconds.
7. Spread the remaining jam over the pre-baked base, arrange the rhubarb on top, and cover with the meringue.
8. Bake the cake at 170°C for 20 minutes, then lower the temperature to 60°C and turn on the fan. Bake for another 15 minutes.