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rhubarb-and-ginger-meringue-cake

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Recipe

Tart rhubarb and spicy ginger combine to make a tasty filling for this delicious meringue cake.

Yield : 6-8 servings
Prep Time : 30 mins, plus cooling
Cooking Time : 1 hr

Ingredients

For the meringues:

  • 4 large egg whites, at room temperature
  • Pinch of salt
  • 1 cup sugar

For the filling:

  • 1 lb 5oz (700g) rhubarb, trimmed and sliced 1in (2.5cm) thick
  • ½ cup sugar
  • 3 tbsp chopped crystallized ginger
  • ½ tsp ground ginger
  • 1 cup heavy cream
  • Confectioner's sugar, for sifting

Directions

Prepare ahead

The meringues can be stored in an airtight container for up to 1 week. The filling can be refrigerated 1 day in advance.

1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2. Beat the egg whites with an electric mixer until soft peaks form. One tablespoon at a time, beat in the sugar until the whites are stiff.

3. Spread the meringue on the baking sheets into two 7in (18cm) circles. Bake for 5 minutes. Reduce the oven temperature to 250°F (130°C) and bake for 1 hour, until crisp. Cool completely.

4. Meanwhile, cook the rhubarb, sugar, chopped ginger, ground ginger, and 2 tbsp water in a large covered saucepan over medium-low heat for 20 minutes, or until tender. Let cool. If too liquid, drain off some of the juices. Refrigerate for 2 hours.

5. Whip the cream until stiff peaks form and fold in the rhubarb. Spread 1 meringue with the rhubarb cream and top with the remaining meringue. Dust with confectioner's sugar and serve.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 8 servings, and does not include Confectioners' sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

286kcal (14%)
97mg (10%)
7mg (12%)
127mcg RAE (4%)
305mg
15mg
3g
41g
2g
45g
41mg (14%)
82mg (3%)
7g (35%)
11g (17%)
0mg (1%)
 

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