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Rosy Rhubarb-Meringue Cake

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
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6
  • 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
    • madelinean37433
      29 MAR, 2018
      Is the above a commercial?
  • MS112598161
    26 FEB, 2018
    This is a fabulous recipe! I made it yesterday for a dinner party and not only was it very easy to make, it was an impressive dessert on the table! Not a bit was left at the end! I followed the recipe exactly leaving the base of the cake in the oven for about 1.5 hours after turning it off. It was perfect and you can see a photo if you look at my instagram antoniajonesactress and you can see that mine looks exactly like the one in the photo on this page! The only difference that I might try the next time I make this is that I might add some strawberries to the rhubarb mixture and that is only because I love the combination of strawberries and rhubarb! Definitely making this one again!!!!!!
    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
    • MS12343518
      19 APR, 2017
      This recipe is classic Pavlova though I don't use the cornstarch. I suggest that you have made this incorrectly. Either your oven temp was incorrect, your pan too small or you did not incorporate the sugar. This recipe works. So I suggest you review what you did. It's not the recipe.
  • 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

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