Is there anything more indicative of the shift to warmer weather than the appearance of rhubarb baked goods and desserts? Because it isn’t a staple everywhere, whenever I do catch a glimpse of the pink and green stalks, I smile with a bit of gratitude and a lot of joy. And there’s no better way to celebrate its beauty than with Aran Goyoaga’s Rhubarb Meringue Cake.
This recipe took inspiration from Aran’s original meringue cake in her latest cookbook, Canelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free. The adaptation pairs layers of fork-tender cake with crunchy sliced almonds. I consider myself lucky to have been served a slice (or two) when we visited Aran for lunch at her Seattle craftsman home. Below, Aran shares a little insight into how the magic of this Rhubarb Meringue Cake comes together.
“In this version, I bake the cake in two layers and add rhubarb compote and cream in the center. The compote can be made two days in advance, but I really recommend baking the cake the same day you plan to serve it.”
Scroll on for Aran Goyoaga’s Delicious Rhubarb Meringue Cake
For the Rhubarb Compote
- 1 pound (455 g) rhubarb, cut into 1/2-inch pieces
- 1/3 cup (130 g) honey
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
- Combine all ingredients in a small saucepan and cook over medium-high heat for 8 to 10 minutes, until you have a loose jam-like consistency. Transfer the compote to a bowl or glass jar and cool completely.
For the Meringue Cake
- 4 large eggs, separated
- 1 1/2 cups (300 g) sugar, divided
- 1/2 cup (110 g) whole-milk yogurt or dairy free yogurt
- 1/2 cup (110 g) extra-virgin olive oil
- 2 teaspoons vanilla extract
- 3/4 cup (105 g) brown rice flour
- 1/4 cup (30 g) tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (60 g) sliced almonds
- 1 cup (225 g) heavy cream or coconut cream, whipped to stiff peaks
- Rhubarb Compote
- Fresh raspberries
- Powdered sugar, for dusting
- Preheat oven to 350F. Grease the inside of two 9-inch cake pans and line bottoms with parchment paper.
- In a medium bowl, whisk together the egg yolks, 1/2 cup (100 g) sugar, yogurt, olive oil, and vanilla. In a small bowl, stir together the brown rice flour, tapioca starch, baking powder, and salt and add to the wet ingredients. Whisk together until smooth. Divide the batter between the two prepared pans.
- In a clean bowl of a stand mixer, beat the egg whites with a whisk attachment until soft peaks form. While continuing to beat, add the remaining 1 cup (200 g) sugar, one tablespoon at a time, until meringue glossy and somewhat stiff, but not holding a stiff peak. Divide the meringue in half and spread over each one of the cakes. Sprinkle the tops with the sliced almonds.
- Bake until lightly browned, about 25 to 30 minutes. Let the cakes cool in the pan for 20 minutes, then loosen the edges with a knife and gently remove cakes from pans. Be careful not to smash the meringue too much. It’s ok if it cracks slightly. Cool the cakes completely on a wire rack.
- To assemble the cake. Place one of the cake layers on a platter. Spread whipped cream over the top and spoon the rhubarb over the cream. Add the second cake layer on top and dust the whole thing with powdered sugar. Serve immediately.
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