ROSY RHUBARB-MERINGUE CAKE
Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this show-stopping dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.
- Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)
- Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.
- Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sheeza Shahzad
[email protected]This recipe looks amazing! I love rhubarb and meringue, so this is the perfect dessert for me. I can't wait to make it!
Yoon Yoon
[email protected]I'm not sure how I feel about rhubarb, but I'm always willing to try new things. I'll give this recipe a try and see what I think.
Kgaogelo MADONSELA
[email protected]This cake looks so delicious, but I'm not sure if I have all of the ingredients. I'll have to check my pantry before I can make it.
Md Ridoy Hassan
[email protected]I've never made a rhubarb meringue cake before, but this recipe seems easy to follow. I'm excited to try it!
Shyleen Clinton
[email protected]This recipe seems a bit complicated, but I'm up for a challenge. I love rhubarb and meringue, so I'm sure it will be worth it.
Imam Imad
[email protected]I'm not a fan of rhubarb, but I'm willing to try this recipe because the meringue looks so good.
Jabran Ghumman
[email protected]This recipe reminds me of my grandmother's rhubarb cake. I can't wait to make it and share it with my family.
Adham Mohammed
[email protected]I'm allergic to rhubarb, but this recipe sounds delicious. Do you think it would work with another fruit, like strawberries?
Redundant Jovian Thor
[email protected]This recipe looks so good, I can't wait to try it!
Jose Lozado
[email protected]Meh.
Farooq Opcp
[email protected]Not bad!
Azhan Khan
[email protected]This cake was absolutely divine! The rhubarb filling was perfectly tart and the meringue was light and fluffy. I will definitely be making this recipe again and again.
old songs
[email protected]I thought this recipe had potential, but it was executed poorly. The rhubarb filling was too tart and the meringue was too sweet. I wouldn't recommend this recipe.
Gg Bbb
[email protected]This cake was a disaster! The meringue didn't brown properly and the cake was dry and crumbly. I won't be making this recipe again.
ghulam mustafa
[email protected]I'm not a huge fan of rhubarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The rhubarb flavor was subtle and the cake was very moist. I'll definitely be making this again.
BBH Media
[email protected]This cake was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious cake that everyone loved.
Huzyma Ousman
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was so light and fluffy, and the meringue was perfectly browned. My family loved it!
ackeem powell
[email protected]This rhubarb meringue cake was a delightful treat! The combination of tart rhubarb and sweet meringue was perfect, and the cake itself was moist and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make d