Rhubarb Cake with Hazelnut Meringue

Name: Rhubarb Cake with Hazelnut Meringue
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 80 g butter (softened, room temperature); 45 g sugar; 1 each egg yolk; 125 g wheat flour (all-purpose); 450 g rhubarb (fresh); 3 each egg whites; 85 g confectioners powdered sugar; 140 g hazelnuts (toasted and finely chopped or hazelnut meal)

7 steps

Prep:30minCook:1h

If rhubarb is not a new ingredient in your kitchen, you know it can be different — with more red or green, more or less tart, with leathery or gentle skin or texture. The stalks can be thicker or thinner as well. All these factors affect whether you need to not and how to prep the rhubarb for the cake. Peel and par-cook larger and sturdy stalks by steaming in a microwave or gently simmering them in wine. Add some sugar during that step if your rhubarb is way too tart. This cake is not overly sweet. All its flavors and textures are balanced. The creamy-crumbling base is a relatively thick pâte sablée made with whipped butter. The top is a classic French meringue combined with a toasted hazelnut meal. And the glorious fruity, refreshingly tart rhubarb is between them. Enjoy!

Updated at: Thu, 17 Aug 2023 03:49:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories323.5 kcal (16%)

Total Fat19.6 g (28%)

Carbs33.5 g (13%)

Sugars17.4 g (19%)

Protein6.3 g (13%)

Sodium22.5 mg (1%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

main

Step 1

Preheat oven to 350F. Prepare tools and equipment: small bowl, hand mixer, baking pan. This recipe is for the baking pan 4"x10". If using the one with removable sides or bottom, there is no need for other preparations. Otherwise, line it with parchment paper. Measure all ingredients.

for the cake base

Step 2

In a bowl, whip softened butter and sugar until white and fluffy. Add egg yolk and continue beating to incorporate it fully. This step is complete when sugar is dissolved.

Step 3

Add flour and combine it with buttercream using a fork. Your dough will look like large lamps. Transfer them into the baking pan and press them down to cover the bottom with a layer of dough. Place in the oven and bake for 15 minutes.

for rhubarb filling

Step 4

Taste your rhubarb and prepare the stalks if needed: peel, par-cook, etc. Cut them to fit the baking pan.

for hazelnut meringue

Step 5

If starting with raw hazelnuts, toast them in a hot oven for 15 minutes, let cool, remove, and discard loose skins. Finely chop them using a knife or food processor. Beat egg whites and sugar powder to make a meringue. Fold hazelnut meal into the meringue.

Step 6

Remove the baking pan with the cake base from the oven. Arrange the rhubarb and cover it with a thick layer of hazelnut meringue.

Step 7

Reduce the heat in the oven to 300F and bake the cake for 25 minutes. Turn the oven off and keep the cake in it for another 20-30 minutes. Remove the cake from the oven and let it cool to room temperature. Serve warm or keep refrigerated until ready to serve.

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