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Rhubarb and Ginger Meringue Cake

Updated February 23, 2016
(1 Votes)

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

8 servings

Preparation Time30 min

Preparation Time - Text30 mins, plus cooling

Cooking Time1 min

Cooking Time - Text60

Cooking Methodbaking

CostInexpensive

Challenging

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionFormal Dinner Party

Recipe Coursedessert

Dietary Considerationdessert

Mealdinner

Taste and Texturecrunchy, fruity, sweet, tart

Type of Dishdessert

Ingredients

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

Instructions

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.

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

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.

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.

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.

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.

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