Rhubarb meringue cake

The ultimate spring classic – shortcrust pastry topped with rhubarb and meringue. This version features a vibrant rhubarb filling enriched with raspberries and a hint of orange zest, crowned with a tall, fluffy meringue that bakes into a beautifully crisp shell. Serve it with a chilled rhubarb and strawberry compote flavoured with vanilla, and you have the perfect dessert for a spring bank holiday gathering. Highly recommended!

Ingredients for the shortcrust pastry:

• 250 g plain flour
• 125 g cold butter
• 100 g icing sugar
• ½ teaspoon baking powder
• a pinch of salt
• 1 tablespoon sour cream
• 4 egg yolks

Sift the flour and baking powder into a bowl. Add the cold butter and rub it in or cut it in with a knife until the mixture resembles coarse breadcrumbs. Add the egg yolks, icing sugar, salt and sour cream, then quickly bring the dough together. Alternatively, use a food processor. Shape the dough into a ball. It will be slightly sticky, so lightly dust it with flour if necessary. Wrap in cling film and chill in the refrigerator for 30–60 minutes.

Grease and line a 32 x 22 cm baking tin with baking parchment. Transfer the dough to the tin and, with lightly floured hands, press it evenly over the base. Prick the surface lightly with a fork. Chill again for 30 minutes.

Bake at 180°C for approximately 18–20 minutes, until lightly golden.

Ingredients for the rhubarb and raspberry filling:

• 500 g rhubarb, cut into pieces (do not peel the stalks)
• 100 g raspberries, fresh or frozen
• finely grated zest of 1 orange
• 2 tablespoons potato starch
• 2 tablespoons sugar

Place all the ingredients into a bowl and mix thoroughly.

Ingredients for the meringue:

• 4 large egg whites
• a pinch of salt
• 200 g caster sugar
• 1 teaspoon potato starch

All ingredients should be at room temperature.

Place the egg whites into the bowl of a stand mixer and begin whisking. Once lightly foamy, add the salt and continue whisking. When the egg whites form stiff peaks, begin adding the sugar gradually, one tablespoon at a time, whisking well after each addition. The finished meringue should be thick, glossy and hold its shape. Fold in the sifted potato starch gently with a spatula.

Assembly:

Spread the rhubarb and raspberry filling evenly over the pre-baked pastry base. The base can still be warm. Carefully spoon the meringue on top and spread it evenly over the filling. Place the cake into an oven preheated to 180°C and immediately reduce the temperature to 140°C. Bake for approximately 1 hour, until the meringue is crisp on the surface. Leave the cake to cool in the switched-off oven with the door slightly ajar.

Enjoy!