Rhubarb and strawberry meringue slice
A crisp buttery pastry base, a luscious strawberry and rhubarb filling, and a delicate cloud of meringue on top. Without a doubt, this is the best rhubarb and strawberry cake I’ve ever tasted (so far!). The combination of sweet strawberries, tangy rhubarb and light meringue makes this bake utterly irresistible.
Ingredients for the shortcrust pastry:
- 1¾ cups plain flour
- 2 tablespoons icing sugar
- 125 g butter
Rub the flour, butter and icing sugar together until the mixture resembles coarse crumbs. Bring the dough together, adding 2–3 tablespoons of cold water if needed. Shape into a ball, wrap in cling film and chill in the refrigerator for 30–60 minutes.
Roll out the chilled pastry and transfer it to a 33 x 23 cm baking tin lined with baking paper. Press firmly into the base of the tin.
Bake at 180°C for approximately 12–15 minutes, or until lightly golden.
Ingredients for the rhubarb and strawberry filling:
- 1½ cups sugar
- ¼ cup plain flour
- a pinch of salt
- 6 egg yolks
- 1 cup double cream
- 4 cups rhubarb, sliced (approximately 500 g)
- 1 cup strawberries, sliced
Ingredients for the meringue topping:
- 6 egg whites
- ½ cup caster sugar
In a large bowl, combine the flour, sugar and salt. Lightly whisk the egg yolks with the double cream, then pour the mixture into the dry ingredients and stir until combined. Add the rhubarb and strawberries and gently mix. Pour the filling over the partially baked pastry base.
Bake at 180°C for approximately 60 minutes.
Meanwhile, prepare the meringue. Whisk the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until the meringue is glossy and stiff. Spread the meringue evenly over the baked filling.
Return the cake to the oven and bake for a further 10–15 minutes, or until the meringue is lightly golden. Leave to cool in the oven with the door slightly ajar.
Cut into squares before serving.
Enjoy!
Recipe adapted from Bajaderka, originally published on the CinCin forum.