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Rosy Rhubarb-Meringue Cake

5

Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this showstopping cake.

  • Prep:
  • Total Time:
  • Yield: Serves 8 to 10
rosy rhubarb meringue cake

Photography: Dana Gallagher

Source: Martha Stewart Living, April 2017

Ingredients

  • Coconut oil, for brushing
  • 5 large egg whites, room temperature
  • 2 1/3 cups granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white-wine vinegar
  • 2 pinches of kosher salt
  • 1 bunch rhubarb (1 pound), trimmed and cut into 1/2-inch pieces (about 3 1/3 cups)
  • 2 tablespoons muscat, such as Muscat de Beaumes de Venise
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar

Directions

  1. Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.

  2. Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)

  3. Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.

  4. Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.

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