Rhubarb Cake
Rhubarb Cake | Recipe
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Rhubarb Cake | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
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Just Spices
Cooking Time:
20 min
Just Spices
Rising / Brew Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Medium
Servings

Ingredients

  • For the rhubarb:

  • 1 tsp
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 800 g
    rhubarb
  • 1 tbsp
    sugar

  • For the batter and meringue:

  • 125 g
    softened butter
  • 1
    organic lemon, zest
  • 4
    eggs
  • 100 g
    cornflour
  • 100 g
    flour
  • 2 tsp
    baking powder
  • 4 tbsp
    full-fat milk
  • 250 g
    sugar, divided
  • 1 tsp
    vanilla extract
1
Clean the rhubarb and cut into thick slices. Mix with 1 tbsp sugar and the Sweet Allrounder.
2
Preheat the oven to 175°C (top/bottom heat).
3
Beat the butter with 125 g of sugar, vanilla and the zest of the lemon. Separate 3 eggs and set the whites aside. Gradually mix the egg yolks and the fourth whole egg with 1 tbsp cornflour. Beat into the butter and sugar.
4
Sieve the flour, remaining cornflour and baking powder into a bowl, mix well, then add to the batter along with the milk. Mix until just combined.
5
Grease a springform tin (26 cm) and dust with flour. Pour 2/3 of the batter into the tin and smooth the top with an offset spatula. Place the rhubarb slices over the batter evenly and cover with the rest of the batter on top. Bake in the oven for 30 minutes.
6
Beat the egg whites until stiff. Add the remaining sugar and beat for another 3 minutes. Remove the cake from the oven and spread the meringue onto the cake in clouds. Reduce the temperature to 150°C and bake for another 30 minutes.
7
Remove the cake from the pan and leave to cool on a cooling rack.

Nutritional information: (Per serving)

Calories
266 kcal

Carbohydrates
38 g

Protein
3.9 g

Fat
11 g

Method
1
Clean the rhubarb and cut into thick slices. Mix with 1 tbsp sugar and the Sweet Allrounder.
2
Preheat the oven to 175°C (top/bottom heat).
3
Beat the butter with 125 g of sugar, vanilla and the zest of the lemon. Separate 3 eggs and set the whites aside. Gradually mix the egg yolks and the fourth whole egg with 1 tbsp cornflour. Beat into the butter and sugar.
4
Sieve the flour, remaining cornflour and baking powder into a bowl, mix well, then add to the batter along with the milk. Mix until just combined.
5
Grease a springform tin (26 cm) and dust with flour. Pour 2/3 of the batter into the tin and smooth the top with an offset spatula. Place the rhubarb slices over the batter evenly and cover with the rest of the batter on top. Bake in the oven for 30 minutes.
6
Beat the egg whites until stiff. Add the remaining sugar and beat for another 3 minutes. Remove the cake from the oven and spread the meringue onto the cake in clouds. Reduce the temperature to 150°C and bake for another 30 minutes.
7
Remove the cake from the pan and leave to cool on a cooling rack.

Nutritional information: (Per serving)

Calories
266 kcal

Carbohydrates
38 g

Protein
3.9 g

Fat
11 g

Rhubarb cake

Transform your rhubarb cake from simple to sublime with our Sweet Allrounder. Infused with the rich flavours of almonds, cocoa and cinnamon, this key ingredient is all you need to make your fruity rhubarb cake truly exceptional. Topped with a delicate meringue, our rhubarb cake recipe promises an irresistibly unique taste that will have you coming back for more. Perfect for spring gatherings or a cosy afternoon treat, this rhubarb cake is a must-try for any baking enthusiast.

 

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Ingredients

Servings

  • For the rhubarb:

  • 1 tsp
    Sweet Allrounder
     The secret ingredient for all desserts £4.99 £76.77/kg incl. 0% tax, excl. shipping
    Discover more products
    Sweet Allrounder
  • 800 g
    rhubarb
  • 1 tbsp
    sugar

  • For the batter and meringue:

  • 125 g
    softened butter
  • 1
    organic lemon, zest
  • 4
    eggs
  • 100 g
    cornflour
  • 100 g
    flour
  • 2 tsp
    baking powder
  • 4 tbsp
    full-fat milk
  • 250 g
    sugar, divided
  • 1 tsp
    vanilla extract

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