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.

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

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

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

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

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

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