Rhubarb cake with a hint of orange

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The sun is back! It is so nice outside that I felt a little bad to sit at home. But there was a good thing about that- I could play around in kitchen. I had some rhubarb waiting for me in a fridge. At first I was planning to bake a sweet yeast cake but it takes time and an energy to “hit” a cake. So probably I will bake it over a weekend (also I need to buy some more flour- I run out of all of them ;/). But back to today. I used one of the old home recipe for apple pie and transform it a bit. Of course if you are not a fun of rhubarb you can stuck with apple jam or use some fresh berries with a pinch of sugar.

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Ingredients:

  • 1 1/4 cup self-raising flour
  • 1/2 cup sugar (1/4 for cake and 1/4 for meringue)
  • 2 eggs (separete)
  • 125 g unsalted butter
  • 1 tbs corn flour
  • 1 orange
  • 300 g rhubarb
  • 1/2 cup sugar (for jam)
  • 1/2 tsp vanilla pasteDSC_0802

First we will start with jam. Peel and dice the rhubarb.

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Place it in a pan (the best will be a frying pan). Add a dash of water.

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Add sugar and let it boil.

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Grate the orange zest…

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add the half of it to the rhubarb.

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Fallowed by the orange juice.

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Let it boil for about an hour- until it gets thick. Stir it to avoid burn. When it is ready transfer to a bowl and set aside.

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Now we can crack on with a cake. Preheat the oven to 180 c degrees. Place the flour in a bowl (I added a bit of wholegrain flour).

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Add the sugar.

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Separate the eggs. Place the whites in separate mixing bowl…

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…and yolks with flour. Add the cold, diced butter and mix everything.

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Ready mixture place in a baking tray (leave lemon size piece of cake for later-keep it in the fridge). Make the even layer on the bottom. Prick the cake with a fork. Place it oven for about 15 minutes- until cake will be golden.

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Now it is time for meringue. Whisk the whites.
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Slowly add the sugar and pinch of salt.

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Add the table spoon of corn flour…

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and the rest of orange zest and a vanilla paste..

 

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Take the cake out of the oven.

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Spread the rhubarb jam on top of it.

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The same with the meringue.

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Take out the small bit of cake from the fridge and tear it and sprinkle on the top.

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Place the cake back in the oven for another 15- 20 minutes- until top will be golden brown.

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Slice the cake and enjoy the zesty flavor and the sharpness of the rhubarb.

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Perfect for the afternoon cup of tea in the garden 🙂

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