Method:
1. For the sponge base: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base of a 20 cm | 8" springform cake tin with greaseproof paper.
2. Beat together all the ingredients for the sponge in a large mixing bowl until pale and creamy, about 3 minutes.
3. Spoon into the lined tin, rapping the tin on a flat surface to help settle the batter.
4. Bake for 20-25 minutes until golden, risen, and dry to the touch; a toothpick should come out clean from the centre. Remove to a wire rack to cool.
5. For the rhubarb: In the meantime, combine the sugar, water, and vanilla pod in a large, heavy-based saucepan set over a moderate heat.
6. Cook until the sugar has dissolved and a sugar syrup forms. Stir in the rhubarb, cover with a lid, and remove the pan from the heat. Let it cool to room temperature.
7. For the meringue: Beat the egg whites with the salt and cream of tartar in a large, oil-free mixing bowl until softly peaked.
8. Combine the sugar with 4 tbsp water in a saucepan. Cook over a medium heat, stirring, until the sugar has dissolved.
9. Bring to the boil and cook until the syrup reaches 121°C | 250F on a sugar thermometer.
10. Remove the hot syrup from the heat and gradually whisk into the egg whites in a slow, steady stream until thick, glossy, and cool to the touch.
11. Preheat the oven to 230°C (210° fan) | 450F | gas 8. Strain the poached rhubarb from step 6 into a clean mixing bowl.
12. Add the meringue and fold gently but thoroughly until combined. Spoon on top of the sponge base, spreading the top flat.
13. Bake for 10-15 minutes until the top is just browned and a thin crust has formed.
14. Remove from the oven and let cool briefly before turning out and serving on a cake stand or platter.
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Serves:
8
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Time needed:
1 hour 20 minutes
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Difficulty
Hard
Ingredients
- For the sponge base:
- 120 g | 1/2 cup margarine, softened
- 120 g | 1/2 cup caster sugar
- 125 g | 1 cup self-raising flour, sifted
- 1 pinch salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp mik
- For the rhubarb:
- 180 g | 3/4 cup caster sugar
- 300 ml water
- 1 vanilla pod, split lengthwise
- 4 large rhubarb stalks, leaves trimmed and discarded, stalks sliced
- For the meringue:
- 3 large egg whites, at room temperature
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 180 g | 3/4 cup caster sugar
Rhubarb Nine Ways
