Rhubarb and Ginger Meringue Cake
By The Cooking Book
Published on 25 April 2022
The classic combination of rhubarb and ginger makes a tasty filling for this delicious meringue cake.Time and servings
1 hr 30 minsTotal time
8Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 4 stem ginger, pieces, chopped
- 1 dusting of icing sugar, to dust
- 310 g of caster sugar
- 1 pinch of salt
- 250 ml of double cream
- 0.5 tsp of ground ginger
- 4 egg whites
- 600 g of rhubarb, chopped
Method
Step 1
Preheat the oven to 180°C (350°F/Gas 4). Place greaseproof paper on 2 baking trays.Step 2
Whisk the egg whites, the pinch of salt, and 115g (4oz) sugar, in a large, clean bowl until stiff, glossy peaks form. Fold in a further 100g of the sugar a spoonful at a time.Step 3
Divide the meringue between the baking trays and spread into 18cm (7in) circles. Bake for 5 minutes, then reduce the oven temperature to 130°C (250°F/Gas 1/2) and bake for 1 hour. Open the oven door and leave the meringue to cool completely.Step 4
Meanwhile, put the rhubarb, 85g of caster sugar, chopped stem ginger, ground ginger, and water in a large saucepan and cook, covered over a low heat for 20 minutes, or until soft. Allow to cool. If too wet, drain to get rid of some of the liquid, and chill until required.Step 5
Whip the cream and fold in the rhubarb. Place 1 meringue onto a serving plate, spread it with rhubarb and ginger filling, and top with the remaining meringue. Dust with icing sugar and serve.