Best Recipes - Rhubarb Traybake with Meringue Topping
Best Recipes - Rhubarb Traybake with Meringue Topping
This rhubarb cake is a classic traybake with three simple layers: a buttery base, a sweet-tart rhubarb filling, and a light meringue-like topping made from whipped egg whites. It’s the kind of practical, home-style dessert that feels special without being complicated. The key is baking in stages—first setting the crust, then softening the rhubarb with sugar, and finally finishing with the whipped whites until gently golden.
Ingredients
- 4 eggs, separated
- 200 g butter
- 300 g flour
- 170 g sugar (divided)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 350 g rhubarb
- lemon zest (from a strip of peel from 1/2 a lemon), to taste
- powdered sugar (a small amount for whipping and optional dusting)
Preparation Time
60 minutes
Step-by-Step Instructions
- Prepare a baking tray with high sides (line it or grease it lightly). Preheat the oven.
- Separate the eggs. Put the whites into a clean, dry bowl and set aside.
- Make the dough: combine the egg yolks with the flour, salt, baking soda, 100 g of the sugar, and the butter. Mix until smooth and workable.
- Press and spread the dough into the tray to about 0.5 cm thickness. Bake for 10–15 minutes, just until the base is set and starting to color.
- While the base bakes, wash the rhubarb and cut into small pieces.
- Remove the tray from the oven. Scatter the rhubarb evenly over the baked base and sprinkle with the remaining sugar (70 g). Add lemon zest to taste.
- Return to the oven and bake for another 14–16 minutes, until the rhubarb softens and becomes juicy.
- Meanwhile, whip the egg whites with a small amount of powdered sugar until airy and stable.
- Take the nearly baked cake out and spread the whipped whites over the top in an even layer.
- Lower the oven temperature and continue baking until the topping turns lightly brown. Cool, then dust with powdered sugar if you like.
Tips
- For best volume, whip egg whites in a bowl that’s completely free of grease and moisture.
- Cut rhubarb pieces evenly so they soften at the same rate.
- Keep the lemon zest subtle—add a little, taste the aroma, and stop when it feels fresh rather than sharp.
Serving Suggestions
Serve slightly cooled, cut into squares. It pairs beautifully with vanilla ice cream, lightly sweetened whipped cream, or a simple cup of tea. The cake also holds well and often tastes even juicier the next day.