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.
- 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 paste
First we will start with jam. Peel and dice the rhubarb.
Place it in a pan (the best will be a frying pan). Add a dash of water.
Add sugar and let it boil.
Grate the orange zest…
add the half of it to the rhubarb.
Fallowed by the orange juice.
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.
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).
Add the sugar.
Separate the eggs. Place the whites in separate mixing bowl…
…and yolks with flour. Add the cold, diced butter and mix everything.
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.
Now it is time for meringue. Whisk the whites.
Slowly add the sugar and pinch of salt.
Add the table spoon of corn flour…
and the rest of orange zest and a vanilla paste..
Take the cake out of the oven.
Spread the rhubarb jam on top of it.
The same with the meringue.
Take out the small bit of cake from the fridge and tear it and sprinkle on the top.
Place the cake back in the oven for another 15- 20 minutes- until top will be golden brown.
Slice the cake and enjoy the zesty flavor and the sharpness of the rhubarb.
Perfect for the afternoon cup of tea in the garden 🙂