Rhubarb Raspberry Meringue Cake with Rhubarb Raspberry Sauce

C8Or71oq13c213630373935353KAXg8RcE_1346357498Rhubarb Raspberry Meringue Cake with Rhubarb Raspberry Sauce

 

Meringue Layers:

4 egg whites, room temperature

1/4 tsp. cream of tarter

1/8 tsp. salt

1 cup extra fine sugar

Rhubarb Puree:

1 lb. rhubarb, trimmed and cut into 1/2 inch slices

1/2 cup sugar

1 tablespoon water

2 tsp. cornstarch

1 cup heavy cream

2 1/2 cups fresh raspberries

Rhubarb Raspberry Sauce:

1/2 cup water

1/2 cup sugar

3/4 lb. rhubarb, sliced into 1/4 inch slices

1 cup fresh raspberries

Meringue Layers:

Preheat oven to 250 degrees. On 2 parchment paper sheets fitted to the baking pans draw a 10 x4 1/2 inches rectangle; 2 on one parchment sheet and 1 on the other. Turn the written side of the parchment paper over on each of theΒ  baking sheets.

In a clean bowl of a electric mixer fitted with whisk attachment beat egg whites, salt and cream of tarter until they hold soft peaks. Gradually add the sugar, beating until meringue holds stiff glossy peaks.

Place the meringue into a pastry bag fitted with a large start tip.Β  Pipe evenly the meringue to fill in the rectangles on the parchment.Β  Use a spatula to fill in hole if needed.

Bake meringue for 1 hour or until crisp, one sheet on the top third of the oven and the other sheet on the lower third of the oven. Switch baking sheets half way through baking. Completely cool. Carefully pull off parchment.

Rhubarb Puree:

In a heavy saucepan add all the ingredients and pace over medium heat. Stir often for about 12 minutes until rhubarb is softened. Carefully place the rhubarb mixture in a blender. Blend until smooth. Pour into a bowl to cool.

Lightly whip the heavy cream.

Place a meringue layer on serving plate. Spread 1/2 of the rhubarb mixture onto the meringue and then half of the whipped cream. Top with 3/4 cup raspberries. Repeat with second meringue layer.

Garnish the top with remaining berries and serve with the Rhubarb Raspberry Sauce.

Rhubarb Raspberry Sauce:

Combine all the ingredients except the raspberries. Cook the rhubarb mixture on simmer, stirring occasionally for 5 minutes. Remove from heat. Pour into a bowl and allow to cool. Stir raspberries into cooled rhubarb mixture.

24 thoughts on “Rhubarb Raspberry Meringue Cake with Rhubarb Raspberry Sauce

  1. I have got to make this Recipe Maggie, I absolutely love rhubarb, and this is one of the most original recipes I have seen in a very long time. We usually get in a rut between pie, cobblers, and stewed Rhubarb tapioca, this looks absolutely delicious!!

  2. Reblogged this on Heritage Basket Studio & Chair Caning and commented:
    This is the first time I have attempted to Reblog a post by another blogger, I guess we will see how it turns out. I am always looking for unique recipes and many of you i know like Rhubarb, and we often get stuck on pies, tapioca, so I thought I would share this with you from Maggie’s One Butt Kitchen

  3. Hi Maggie, just wanted to let you know that 17 people today have viewed the Reblog of your Rhubarb recipe and 2 have clicked to come to your blog, i am hopeful more will find your blog. Thanks for letting me reblog your recipe!

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