Rhubarb Raspberry Meringue Cake Recipes

RHUBARB MERINGUE DESSERT

Steps:

• In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.

RHUBARB MERINGUE DESSERT

Steps:

• Heat oven to 350°F. Mix butter, 1 cup flour and 1 tablespoon sugar. Press evenly in ungreased square pan, 9x9x2 inches. Bake 10 minutes.
• Mix egg yolks, 1 cup sugar, 2 tablespoons flour, the salt and half-and-half in large bowl. Stir in rhubarb. Pour over hot crust. Bake 45 minutes.
• Beat egg whites in medium bowl with electric mixer on high speed until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Beat in vanilla. Spread over rhubarb mixture; sprinkle with coconut. Bake about 10 minutes or until light brown; cool about 30 minutes. Cut into about 3-inch squares.

RHUBARB RASPBERRY PAVLOVA

Steps:

• Preheat oven to 200 degrees. Invert a 9-inch metal bowl on a work surface. Cut an 18-inch-square sheet of aluminum foil, and place over bowl, shiny side out. Using the plastic handle of a vegetable peeler or rubber spatula, smooth the foil against the bowl, eliminating any creases; set bowl aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
• Combine egg whites, 1/2 cup sugar, and cream of tartar in the bowl of an electric mixer. Holding the bowl over the simmering water, whisk constantly until sugar has dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to mixer. Start beating on low speed; gradually increase speed to high until stiff, glossy peaks form, about 10 minutes. Add vanilla extract; mix until combined.
• Spoon the meringue over the foil on the inverted bowl. Using an offset spatula or a large spoon, gently spread the meringue to make a shell that is 1/2 to 1 inch thick and 2 inches deep. Without going over the rim of the bowl, make decorative swirls around the rim. Coat what will be the base of shell evenly so that it is flat; avoid making thin spots.
• Place bowl, still inverted, on a baking sheet. Transfer to oven, and bake 25 minutes. Watch carefully; if the shell begins to brown, open oven door and lower temperature to 175 degrees. Bake 2 hours more at 175 degrees. Turn off heat, and leave the bowl in the oven 12 hours or overnight to dry completely.
• In a large bowl, prepare an ice bath. Combine 1 cup water, remaining 3/4 cup sugar, and kirsch, if using, in a small saucepan; bring to a boil. Add rhubarb chunks. Reduce heat to medium low; simmer until rhubarb is tender, about 6 minutes. Remove from heat. Transfer rhubarb to an empty bowl set over an ice bath; let cool completely. Chill until ready to use.
• To assemble the dessert, place the bowl of an electric mixer and the whisk attachment in the freezer to chill, and have ice bath ready. Drain rhubarb through a strainer set over a bowl, reserving both the syrup and the rhubarb. Transfer syrup to a small saucepan. Set saucepan over medium heat; reduce by half or until syrup coats the back of a wooden spoon, 5 to 7 minutes. Transfer syrup to a bowl set over the ice bath; let cool completely.
• Pour heavy cream into the chilled mixer bowl. Split vanilla bean lengthwise. Scrape out the seeds, and add to cream. Discard the pod. Beat on high speed until stiff peaks form.
• Unwrap aluminum-foil edges from bowl, and slide bowl out of meringue shell. Turn shell right side up. Gently pull foil away from meringue, starting at rim and working toward the bottom, until shell is free.
• Place meringue shell on a cake stand or plate. Spoon whipped cream into shell. If shell breaks, press it back together. Spoon rhubarb chunks over whipped cream, and garnish with raspberries. Serve any remaining rhubarb syrup on the side. Dust with confectioners' sugar. Using a pie server or spoon, serve immediately.

RASPBERRY-RHUBARB SLAB PIE

Steps:

• In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

ROSY RHUBARB-MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.
• Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)
• Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.
• Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.

GERMAN RHUBARB MERINGUE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
• Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.
• Bake in the preheated oven until lightly browned, about 30 minutes.
• Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.
• Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.

RHUBARB RASPBERRY SAUCE

Steps:

• In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

JOHN WHAITE'S RHUBARB & RASPBERRY MERINGUE PIE

Steps:

• 1. Pastry using the Vitamix. Put the flour, butter, salt and sugar into the Vitamix jug and pulse to a crumb consistency. Add the milk and vinegar and pulse until the mixture starts to clump together in damp pebbly crumbs. Tip out onto the worktop and knead very briefly, just until the dough comes together into one ball. Flatten into a disc, wrap in baking parchment and chill for at least an hour (overnight is best). Pastry by hand. Put the flour, butter, salt and sugar into a mixing bowl and rub the butter into the dry ingredients with your fingers and thumbs, until well combined and you have a crumb consistency. Add the milk and vinegar and use a butter knife to cut through the contents of the bowl, turning the bowl around as you go, to combine the wet ingredients with the dry. When the mixture starts to clump together in damp pebbly crumbs, tip it out onto the worktop and knead very briefly, just until the dough comes together into one ball. Flatten into a disc, wrap in baking parchment and chill for at least an hour (overnight is best). 2. For the curd, put the raspberries and rhubarb into the Vitamix and blitz to a purée. Sift the mixture into a bowl, being sure to press every last drop of juice out of the fruits, then discard the pulp in the sieve. 3. Put 250g of the juice into a medium-sized saucepan along with the butter, half the sugar and the vanilla seeds and pod. Set the pan over a medium-high heat. Put the remaining sugar and egg yolks into a mixing bowl and whisk together until the sugar dissolves. Add the cornflour and whisk together until completely incorporated. Once the contents of the pan come to a boil, pour them onto the egg mixture as you whisk constantly, ensuring everything is well combined. Tip the mixture back into the pan then return to a high heat and whisk constantly - do not stop whisking when the pan is on the heat - and be sure to cook the curd until it boils and is very thick. Remove the pan from the heat and taste the curd. If it still tastes of starch, it needs to be cooked more. Remove and discard the pod. 4. Put the cooked curd into a bowl and cover the surface of the curd with scrunched, wet baking parchment to prevent a skin forming. You could place a disc of parchment to cover the surface instead. Allow to cool completely, then chill in the fridge. 5. Roll out the pastry to 3mm thick, then line a 20cm fluted tart tin with the pastry, being sure to press it into the corners and grooves of the tin. Trim off the excess pastry, prick the base of the with a fork, then chill for 30 minutes. 6. Preheat the oven to 200oC, gas mark 6. Line the pastry with a piece of baking paper - scrunch the paper up into a ball, then unwrap it to line the pastry. Fill the baking paper with rice, ensuring the pastry case is completely filled to the top. Bake for 20 minutes, then carefully remove the rice and baking paper, then return the pastry case to the oven for a further 5-10 minutes, until golden brown and baked through. Remove from the oven and allow to cool completely in the tin. 7. Once the pastry case has cooled, remove it from the tart tin and set it on a plate or cake stand. Beat the curd to slacken it then spoon it into the pastry case and level out. Chill for 15 minutes, while you make the meringue. 8. Put the egg whites and sugar into a heatproof bowl and set over a pan of barely simmering water. Stir with a whisk, being sure to keep stirring while the bowl is over the heat. Stir until the sugar has dissolved, the egg white becomes very runny, and the mixture reads 75oC on a thermometer. Remove the bowl from the pan, wiping the base of the bowl to remove condensation drips, then whisk on full speed with a handheld electric mixer until you have a very glossy and stiff meringue. 9. Dollop the meringue onto the tart and decorate with a palette knife however you like. Finish with a blowtorch to give even more detail. And decorate with the freeze-dried raspberries.

RHUBARB RASPBERRY MERINGUE CAKE

Steps:

• Make meringue layers:
• Let egg whites stand at room temperature 1 hour.
• Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10- by 4 1/2-inch rectangles on parchment (2 on one sheet and 1 on other). Turn parchment over.
• In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
• Transfer meringue to a pastry bag fitted with a 1/2-inch fluted tip and pipe evenly onto parchment rectangles, filling them in. (Alternatively, divide meringue among parchment rectangles, spreading with a spatula to fill them in.)
• Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment. Meringue layers may be made 1 day ahead, wrapped well in plastic wrap or sealed in an airtight container, and stored in a cool, dry place.
• Make rhubarb purée:
• In a heavy saucepan stir together purée ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot mixtures). Transfer purée to a bowl and cool. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
• Just before serving, assemble cake:
• Lightly whip heavy cream.
• On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with 3/4 cup raspberries. Repeat procedure with another meringue layer, 1/2 cup purée, remaining whipped cream, and 3/4 cup raspberries. Top with remaining meringue layer.
• Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.

HENRY'S THREE-TIER RASPBERRY, THYME & ROASTED RHUBARB CAKE

Steps:

• Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Make the two 20cm sponges. Tip the eggs and sugar into the bowl of a stand mixer fitted with a whisk. Whisk together for 4-5 minutes, until thick and pale and the whisk leaves a ribbon trail in the mixture when you lift it. With the whisk on slow, slowly pour in oil, then add the flour, baking powder, salt, milk and lemon zest and mix for 30 seconds. Remove the bowl from the stand mixer and gently fold in the lemon juice, limoncello and vanilla paste until you have a smooth batter.
• Divide the batter equally between the two 20cm cake tins and bake for 50 minutes, until risen, golden brown and a skewer inserted into the centres comes out clean. Remove from the oven and leave to cool in the tins on a wire rack.
• Repeat Step 2 for the 15cm sponges and the 10cm sponges. Divide the batter proportionately between the 4 lined cake tins, ensuring there is the same height of batter in each tin. Bake for 30-40 minutes, until risen, golden brown and a skewer inserted into the centres comes out clean. Remove from the oven and leave to cool in the tins on a wire rack.
• While the sponges are cooling, make the syrup. Tip the lemon juice and sugar into a medium pan over a low heat and bring it to a simmer, stirring continuously, until the sugar has dissolved. Remove from the heat, pour it into a jug and leave to cool to room temperature.
• While the sponges are still warm, prick them with the skewer and pour the syrup over. Leave to cool completely.
• Make the thyme and raspberry jam. Place the raspberries, the lemon juice and zest and the thyme leaves in a deep-sided pan. Add the jam sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes, until the temperature on the sugar thermometer reaches 105°C/221°F (setting point). Remove from the heat and carefully pour the jam into a shallow container. Leave to cool, then transfer to the fridge and chill to set.
• Make the Swiss meringue buttercream. Place the egg whites and sugar in a large bowl set over a pan of gently simmering water and whisk with a balloon whisk until the sugar has dissolved and the temperature on the sugar thermometer reaches 71°C/160°F.
• Transfer the warm mixture to the bowl of a stand mixer fitted with the whisk and whisk on high speed until the mixture is at room temperature and a thick meringue texture. Add the butter a few cubes at a time, whisking well between each addition to a smooth, silky buttercream. Slowly whisk in the raspberry powder, lemon zest and vanilla paste, then set aside until ready to use.
• Make the roasted rhubarb. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Trim the rhubarb and cut each stem in half to give about 16cm lengths. Slice the rhubarb on a mandolin into long strips about 2-3mm thick and lay the strips in a single layer on the lined baking sheets. (You will need to do this in batches.)
• Mix the sugar, vanilla, food colouring and 1 tablespoon of water together in a bowl to a thick sand syrup. Using a pastry brush, brush each strip of rhubarb with the mixture, then roast it in the oven for 6 minutes, until cooked but still firm. Remove the rhubarb strips from the oven and slip them onto a cooling rack lined with baking paper. Don't leave the rhubarb on the baking sheet as it will continue to cook and become too soggy to stand up. Continue slicing and roasting until you have about 70 strips of roasted rhubarb. Pat the rhubarb slices dry with kitchen paper.
• Assemble the cake. First, remove the sponges from the tins and peel off the baking paper. Spoon a blob of buttercream onto a serving plate and place one of the 20cm sponges on top. Spread about one quarter of the buttercream in a thick layer over the cake, followed by half the jam, then place the remaining 20cm sponge on top, top side down.
• Spoon a blob of buttercream onto the 15cm cake card and place one of the 15cm sponges on top. Spread a thick layer of the buttercream over the cake (to match the previous depth of buttercream), followed by just over a quarter of the jam, then place the remaining 15cm sponge on top, top side down.
• Spoon a blob of buttercream onto the 10cm cake card and place one of the 10cm sponges on top. Spread a thick layer of the buttercream over the cake (to match the previous depths of buttercream), followed by the remaining jam, then place the remaining 10cm sponge on top, top side down.
• Working with one sandwiched cake at a time, measure, cut and place 4 dowels in the 20cm cake, 3 dowels in the 15cm cake and 2 dowels in the 10cm cake.
• Coat the sides of each of the cakes and the sides and top of the 10cm cake with the remaining buttercream, then smooth with a palette knife. Stick the strips of rhubarb to the sides of the three cakes, trimming to fit.
• Stack the cakes one on top of each other, then arrange raspberries around the edge of each tier and on top of the cake. Wrap the ribbons (if using) around each tier, as in the photograph, and decorate with sprigs of thyme. Push the candles into the top (if using), to finish.

RHUBARB RASPBERRY COFFEE CAKE

Steps:

• BASE:.
• Combine flour, sugar and baking powder.
• Cut in butter until mixture is consistency of fine crumbs.
• Beat egg and cream together.
• Add to dry mixture, stirring to make a soft sticky dough.
• Pat dough into a greased 9"x13"x2" baking pan.
• FILLING:.
• Combine rhubarb, raspberries, blueberries or cherries, sugar and flour.
• Toss lightly.
• Beat egg and melted butter together.
• Add to fruit, stirring gently to mix.
• Spread over dough.
• TOPPING:.
• Mix flour, sugar and baking powder together.
• Cut in the butter.
• Add cream, stirring to make a crumbly mixture.
• Sprinkle evenly over fruit.
• BAKING:.
• Preheat oven to 325 degrees Fahrenheit.
• Bake for 45 to 55 minutes or until golden.
• Cut into squares.

RHUBARB RASPBERRY CRISP

Steps:

• In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.