Rhubarb Cake with Murbeteig Crust

Rhubarb Cake with Murbeteig Crust

I have had an amazing rhubarb plant growing on the side of my house for years.  Every year it comes up on its own, and I have been giving away fresh rhubarb for years because I didn’t have the time or patience for cooking it.  However, someone recommended this recipe to me as being quick and easy – not to mention delicious!

Ingredients for crust:

  • 1-3/4 cup flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • 1/4 cup butter, room temperature
  • 3 large egg yolks
  • 1 tsp. vanilla

Ingredients for filling:

  • 3 large egg whites
  • 1 cup sugar
  • 1 lb rhubarb (sliced 1/4 inch thick)

Directions

Preheat oven to 350 degrees.

Grease the insides of a 10″ springform pan.  I use a Nordic Ware pan that was under $15.

Whisk together the flour, sugar, and baking powder.

Rhubarb Cake with Murbeteig Crust

With a fork, add in butter, egg yolks, and vanilla until a crumbly mixture forms.

Rhubarb Cake with Murbeteig Crust

Press this crust mixture into the bottom of the pan, with about 1/2″ to 1″ up the sides of the greased springform pan.

Rhubarb Cake with Murbeteig Crust

With a mixer, beat the egg whites and sugar until stiff peaks form (approx. 5 minutes at high speed).

Rhubarb Cake with Murbeteig CrustRhubarb Cake with Murbeteig Crust

Fold in the chopped rhubarb, and spread the mixture in the springform pan.

Rhubarb Cake with Murbeteig Crust

Rhubarb Cake with Murbeteig Crust

Bake approx. 45-55 minutes, until meringue becomes firm and golden.  Allow to cool on a baker’s rack.

Rhubarb Cake with Murbeteig Crust

This is best served the day it is baked, but we enjoy it for days after as well!  Goes great with whipped cream or vanilla ice cream!

 

Credits: Burlington Free Press, 5/13/08

By | 2018-01-09T20:20:41+00:00 June 9th, 2013|Dessert|0 Comments

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Busy blogger and mom of two girls! We love traveling and the great outdoors, and are always looking for our next adventure!

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