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Rosy Rhubarb-Meringue Cake

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Recipe photo courtesy of Dana Gallagher

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

Source: Martha Stewart Living, April 2017
Total Time Prep Yield

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  • cakengiftsini
    22 MAY, 2017
    Wow!!! its watching very nice. What a wonderful cake!!! It Very nice and simple recipe that can provide me very amazing cake. Last time i saw such amazing cakes on : http://www.cakengifts.in/cake-delivery-in-delhi http://www.cakengifts.in/birthday-cakes http://www.cakengifts.in/anniversary-cakes
    Reply
  • MS11925892
    17 APR, 2017
    Made this for Easter dinner dessert and it was a showstopper! My grandma actually clapped at its beauty and exclaimed 'stunning!' Everyone (including me) who had a slice loved it and when the plates were cleaned off there were mentions of 'exceptional' and 'amazing' heard also. I shared a slice with my pavlova-loving neighbour who was over the top impressed. I followed the directions however did beat the meringue for closer to 10 minutes to achieve the stiff peaks that I was looking for. I believe I could have turned the heat off closer to 60 minutes as opposed to the 70 in the instructions however it was by no means overdone. I just think it would have been fine also done 6-8 minutes sooner....but that could just be my oven! I used frozen rhubarb from my garden's summer bounty last year and the fruit turned out just fine. My cake looked exactly as the photo in the magazine/on the site. Pure beauty and deliciousness!
    Reply
  • horsiekaygmail
    16 APR, 2017
    Disaster! I made it. When I took it out of the oven this morning after its overnight sit, it looked scary...the side walls looked very thin. The meringue had risen over the top and kind of gone around the edges of the springform pan. There was no way to get the pan off without cracking the top that hung over. The inside had fallen as predicted, but so much of the inside had fallen that the walls were in no way strong enough to hold up the top and so the w[filtered] thing just plopped to one level and was just a mess of dried meringue. I have had to quickly bake another real cake. I would not recommend this recipe. I followed the instructions.
    Reply

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