Toasted Meringue & Rhubarb Cake

About

Prep Time:
25 minutes

cook time:
50 Minutes

serves:
8

This recipe sits within The Crowd Pleaser menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
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ingredients:

• 200g butter, softened

• 200g caster sugar

• 4 eggs

• 200g self-raising flour

• 1 tsp vanilla extract

• 300g rhubarb, cut into 3cm pieces

• 50g caster sugar

• Meringue;

• 3 egg whites

• 150g caster sugar

• Dressing: Orange zest

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Preparation:

1. Preheat oven to 170°C. Grease and line a 20cm springform tin

2. Toss rhubarb with sugar and set aside

3. Cream butter and sugar until pale. Beat in 4 eggs one at a time, then fold in flour and vanilla. Spread batter in tin

4. Scatter rhubarb evenly over batter. Bake for 35 minutes until almost cooked through

5. Beat egg whites to soft peaks, gradually add sugar, and beat to stiff, glossy peaks

6. Spread meringue over cake and return to oven for 15 minutes or until golden. Toast further with a kitchen torch if desired

7. Finish with fresh Orange zest over the top of the meringue