On the third Sunday in May is World Baking Day and World Bee Day! The World Bee Day was created to get more acknowledgement of the role of bees and other pollinators for our ecosystem and our food. I will talk about the other day here.
Tomorrow is World Baking Day! So what is better than baking a cake and use also what is in season. Now it is time for asparagus and rhubarb. I love both and it is nearly a whole year I am waiting for it. My choice this time is for something fruity.
I decided for a delicious rhubarb cake with a meringue topping, decorated with almond slices and hydrangea blue icing sugar. Looks so delicate and vintage!
The inspiration came with just looking up some photos of rhubarb cakes. To me the meringue topping sounded so inviting. The base for the recipe I found on this side (in German). The photo maybe is not the most mouth-watering one, but the recipe sounds easy. And actually is. I changed the sugar into Xylit, I used ghee instead of butter, I omitted the vanilla sugar and cinnamon and because I didn’t have a lemon I used acv.
I also baked 45 minutes instead of the 35, but that depends by your oven. Mine was still a little wet inside after the first baking (and also after the second). I decorated with the wonderful blue icing sugar which gave it a very delicate vintage look. I baked a small cake and 6 muffins. The cake was for 4 people (easily 6 pieces per cake) and the muffins were for two.
The cake itself came out so delicious! Very smooth, juicy inside, the meringue was lightly soft. The taste heaven on earth! I think it is a perfect cake for a little summer afternoon party in the garden!
Whisk ghee and sugar until it is fluffy. Add the egg and yolks and continue to whisk until it is creamy. Add lemon zest, almond meal and the flour previously mixed with the baking powder.
Fill the cake batter into a small 18 cm/7 in springform pan (previously greased) and 6 muffin forms. Distribute the rhubarb pieces equally on cake and muffins.
Bake the cake for 35 to 45 minutes and the muffins for 20 to 25 minutes.
Meanwhile prepare the meringue. Beat the egg whites with the pinch of salt and apple cider vinegar until stiff. Then slowly add the sugar continuing to whisk.
Put the meringue mixture first on the hot muffins and spread some almond slices on the top. Put back in the oven and bake them for additional 15 minutes.
When the cake is ready, take it out and cover with the meringue, spread the rest of the almond slices on the top and put back in the oven for additional 15 minutes.
Let cool out the muffins and the cake and decorate with the colored icing sugar.
The cake is best when still a little warm when you serve it.
The meringue sometimes doesn't get really hard and crumble, that doesn't do anything to the taste. It is also great with a softer meringue on the top.
Don't ruin the cake by serving whipped cream with it. It just doesn't seem right!
The cake is great also the day after. I didn't put it in the fridge during the night but left it out, just covered with a piece of parchment paper. In the fridge it should be sealed in an air-tight container.