Baking · Finnish
Rhubarb Brita cake
Rhubarb is at its best in early summer, but this summery treat can also be made with frozen rhubarb. The crispy, sweet meringue base and tart rhubarb are a perfect match.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
First make the base. Separate the egg yolks and whites into different bowls. Be careful not to let any yolk get into the whites. Whip the room-temperature butter and sugar until light and fluffy with an electric mixer. Beat in the egg yolks one at a time into the mixture, set the egg whites aside. Combine the wheat flour and baking powder. Add the flour mixture and milk alternately to the butter-yolk mixture. Spread the batter onto a baking sheet lined with parchment paper.
- 2
Wash and dry the mixer beaters. Whip the egg whites in a bowl into a stiff foam. Add the sugar in small batches, whipping constantly. The meringue foam is ready when the peaks hold their shape and the foam stays in the bowl when turned upside down. Spread the meringue over the base batter.
- 3
Bake the cake base on the middle rack of a 175-degree (Celsius) oven for 20–25 minutes until the meringue is a beautiful light brown and the base is baked through. Let cool.
- 4
Prepare the rhubarb filling: Put the rhubarb pieces, sugar, water, and cinnamon stick in a saucepan. Bring to a boil until the rhubarb has softened. Let cool. Whip the cream.
- 5
Cut the base in half. Spread the rhubarb filling onto one half and top with the whipped cream. Place the other half on top. Decorate with edible flowers if desired.