It's nearly that time of year when rhubarb is in full force, and I'm EXCITED. Being so early in spring and with the cold snap that's expunged Seattle's moderate April, the season has seemed to have started even later than usual. So why in the world would anyone want to make a cake with this odd pink vegetable? Well let me tell you. It's alllll about balance baby - and this cake has exactly that. From the soft buttery short bread crust, to the creamy custard, the tart rhubarb, the texture of the meringue and crunchy coconut...it's got it all. Pro tip - if you can't find fresh rhubarb, frozen works as well. Just need to make sure to remove the majority of the moisture prior or you'll be left with a sloppy mess. Cheese cloth works great for this. (FULL RECIPE BELOW)
Mix flour, sugar, and baking powder together. Using a pastry blender, cut the butter into the flour
mixture. Once well combined, press crust into the bottom of an ungreased 13 inch by 9 inch pan.
Bake for 15 minutes or until lightly golden.
Combine custard ingredients in a medium bowl. Pour over the rhubarb. Bake for 40-45 minutes.
Then combine rhubarb and sugar and allow rhubarb to macerate. Pour entire mixture over the crust.
Next step is the meringue. In a standing mixer, adding your egg whites and vanilla. Slowly pour in the sugar and beat until the egg whites form a decent peak. Spread the meringue topping over the cake, sprinkle the coconut on top and bake for about 10 minutes or until the meringue is golden brown.
Allow the cake to cool completely before cutting and serve at room temperature.
INGREDIENTS:
CRUST:
1 cup butter
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
Heat the oven to 350 degrees
Mix flour, sugar, and baking powder together. Using a pastry blender, cut the butter into the flour
mixture. Once well combined, press crust into the bottom of an ungreased 13 inch by 9 inch pan.
Bake for 15 minutes or until lightly golden.
FILLING:
4 cups rhubarb, sliced about ¼ inch
1½ cups sugar
Combine and allow rhubarb to macerate. Pour entire mixture over the crust.
CUSTARD FILLING:
2 tablespoons flour
4 egg yolks
2/3 cup cream
1/8 teaspoon salt
Combine custard ingredients in a medium bowl. Pour over the rhubarb. Bake for 40-45 minutes.
TOPPING (in a standing mixer):
4 egg whites
1/3 cups sugar (add very gradually)
½ teaspoon vanilla
Unsweetened shredded coconut
Spread on baked cake, and sprinkle with coconut. Bake 10 minutes or until meringue is light
brown.
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