Rhubarb and strawberry cake with meringue

17/05/2015 21:43

After a few hectic days, I was finally able to get some baking done. We celebrated the Norwegian national day with a typical Swedish rhubarb and strawberry cake. Very good, but not very good for the figure .... felt like I put on one kilogram of just sniffing at the cake. However, on the other side..... my motto is, "Life is too short to ignore dessert" ... so, I took an extra large piece and enjoyed instead. Have a good night and sweet dreams!

Cake base:
50 grams of butter
1 egg + 3 egg yolks
2 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
400 grams of rhubarb and a few strawberris cut into small pieces
1/2 cup sugar
Meringue Quilt :
3 egg whites
1 1/2 cups sugar
Here's how: Melt the butter and let it cool for a little while. Beat 1 egg and 3 egg yolks until fluffy with 2 dl sugar. In a separate bowl, mix flour and baking powder thoroughly. Add the flour to the eggmixture,alternately with the melted butter . Clean the rhubarb and slice it in about 1 cm wide pieces . Have the batter into a greased and floured round bakingform of about 20 - 23cm in diameter. Spread the rhubarb pieces over cake batter and press down lightly in the batter. Add the strawberris. Sprinkle with 1/2 cup sugar and bake in the lower part of the oven for about 30 minutes at 175 degrees C. Meanwhile , make the meringue by whipping the egg whites stiff. Add the sugar a little at a time and continue whisking until you get a glossy meringue. Once the cake is baked, remove from the oven , spread with meringue on topp and bake for another 20 minutes so that the meringue gets a nice color . Let the cake cool in the bakingform before serving. Garnish with strawberris and serve lukewarm , preferably with a little vanillacream.

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden