Description
A delightful homemade rhubarb cake topped with a fluffy meringue and a crunchy nut crumble, perfect for any occasion.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (e.g., walnuts or pecans)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb and 1/2 cup of sugar. Let it sit for 15 minutes.
- In another bowl, cream together the butter and remaining sugar until light and fluffy.
- Add the egg yolks and vanilla extract to the butter mixture, mixing well.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the rhubarb mixture.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the rhubarb batter.
- Pour the batter into a greased cake pan and sprinkle the chopped nuts on top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
- For a sweeter cake, increase the sugar to taste.
- Ensure the rhubarb is fresh and not overly fibrous.
- This cake can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: homemade rhubarb cake, fluffy meringue, crunchy nut crumble, dessert recipe