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Rhubarb traybake with hazelnut meringue recipe

Rhubarb traybake with hazelnut meringue recipe


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  • Recipes
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  • Cake
  • Cakes with fruit
  • Rhubarb cake

A special traybake cake for rhubarb season with a scrumptious meringue topping. In fact you can make this year round with frozen rhubarb too, just thaw and drain it before adding.

2 people made this

IngredientsServes: 8

  • 200g butter, softened
  • 180g caster sugar
  • 2 teaspoons vanilla sugar
  • 1 pinch salt
  • 4 egg yolks
  • 300g plain flour
  • 2 teaspoons baking powder
  • 4 tablespoons milk
  • For the topping
  • 100g hazelnuts, chopped
  • 4 egg whites
  • 150g caster sugar
  • 500g trimmed rhubarb, diced (if using frozen, thaw and drain)

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Grease a baking tray and preheat the oven to 200 C / Gas 6.
  2. Beat butter till foamy. Gradually add sugar, vanilla sugar, salt and egg yolk. Sift flour and baking powder and add, alternating with the milk. Spread mixture on the prepared baking tray.
  3. Beat egg white till stiff while gradually adding sugar. Fold in rhubarb and hazelnuts.
  4. Spread on top of base in the baking tray.
  5. Bake until top is lightly browned and no longer soft, about 35 minutes.

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Reviews & ratingsAverage global rating:(2)


OH CRUMBS !

I really miss the two enormous rhubarb patches that my parents had in their garden. My mum made lovely rhubarb pies and crumbles and once I had left the family home I would be given armfuls of rhubarb to take away with me so that I could make my own.

A cutting of the family rhubarb plant has followed me to France. It’s growing well in the pot we brought it over in and now needs to be planted out in our French garden, which unfortunately doesn’t look much like a garden at all.

It looks like a war zone after the installation of the new fosse septique. The construction work followed by weeks of rain followed by a long dry spell has left a mountain of boulders, some of rock and some of earth that is now hard as nails, most of which is clay. Ten tons of topsoil delivered two weeks ago lie undisturbed in a pile at the edge of the garden, waiting to be spread over the tilled earth – after we get round to tilling it. Kitchen construction work has taken priority and garden work has been put on the back burner for the time being.

Meanwhile our rhubarb continues to grow happily in its pot, waiting to be transplanted to its permanent home.

We are big fans of the apple compote you find on French supermarket shelves, using it mainly to put on our breakfast cereal. Recently I spotted a jar of rhubarb compote and decided to try it for a change. In fact it was so delicious that I thought I could use it to make a crumble – the compote looked much more like stewed rhubarb than a completely smooth compote and also had some added sugar, making it an ideal filling. With plenty of eggs in the kitchen the idea of a meringue sprang to mind. I also had a pack of ready made pastry in the fridge, perfect for the job.

With our kitchen still being work in progress, baking dishes and ingredients are spread all around the rest of the house. I went in search of a tart dish or tin but after a bit of rummaging I unearthed instead my ancient Pyrex pie dish. This was part of a Pyrex starter set bought when I first set up my own home in 1972. A pie dish, mixing bowl, measuring jug and, if I remember correctly, a pudding basin. The only piece that has survived the decades and numerous house moves is the pie dish, which must have been used for scores of apple pies.

I used the Be-Ro book recipe for lemon meringue pie to make the meringue, putting one of the unused egg yolks into the rhubarb mixture, for no other reason than that I thought it seemed like a good idea.

The result was a very quick and easy to make dessert that I will definitely be making again. The rhubarb compote is a real find but of course in future I hope to use my own stewed rhubarb, and possibly the numberous variations on a theme just waiting to be tried: rhubarb with orange, strawberry or ginger would all go well in a meringue pie.

The meringue was crisp on the outside, soft, sweet and marshmallowy in the inside. It worked really well with the sharpness of the rhubarb. The only change I would make next time is to maybe put both egg yolks into the rhubarb filling and because it was a bit runny, maybe add a little cornflour to stiffen it slightly.

Ingredients

1 pack ready made, ready rolled, shortcrust pastry

½ jar rhubarb compote, approx 300g

Preheat the oven to 190°C / 170° fan.

Use the pastry to line a tart tin, or suitable pie dish. Line the pastry case with baking paper, fill with baking beans and bake blind for 15 minutes.

To make the meringue (while the pastry is cooking), whisk the egg whites to the stiff peak stage, add the sugar a spoonful at a time and whisk into the egg.

Stir the egg yolks into the rhubarb compote and mix well. Remove the baking paper and beans from the pastry case and spread the rhubarb mixture evenly over the base.

Spoon the meringue mixture on top of the fruit layer, starting at the outside edge so that there is a good seal and no gaps. Reduce the temperature to 150°C / 130° fan and return the pie to the oven. Bake for about 25 minutes until the meringue is crisp and golden.


Rhubarb Meringue Pie

For the pastry, in a food processor mix together the flour, salt and sugar, then add the butter and process until the mixture resembles breadcrumbs. Cut the vanilla pod in half and scrap out the seeds, then beat together the whole egg and vanilla seeds and add to the pastry. Process until the pastry forms a ball. Wrap tightly in cling film and refrigerate for two hours.

Roll out the pastry on a lightly floured surface to 2mm thickness. Use to line a 24cmx4cm tart ring placed on a baking tray. Rest the lined tart ring in the fridge for 20 minutes. You will have left over pastry, wrap in clingfilm and freeze until another day.

Line the tart ring with greaseproof paper and fill with baking beans to keep the base’s shape and bake blind for about 20 minutes. Remove the greaseproof paper and baking beans and return to the oven for five-eight mins or until the pastry is starting to turn golden brown. Remove from the oven and brush with egg yolk and allow to cool.

While the pastry bakes start on the filling. Chop the rhubarb into 2cm pieces and place into a saucepan, cover with the apple juice bring to the boil. Skim and then cook on a medium heat for 15 minutes until soft and beginning to fall apart. Strain through a sieve and push the pulp through. Return to a clean saucepan and reduce till you have about 500ml of juice.

In a bowl whisk together the cornflour and sugar making sure there are no lumps left. Add to the rhubarb reduction and and over a medium heat cook stirring continuously until the mixture bubbles and thickens. Remove from the heat and add the butter and beat until mixed.

Separate the eggs keeping the whites to one side for the meringue. Add the whole egg to the yolks and beat until mixed. Return the pan to a medium heat and add the yolks and egg. Keep stirring and cook for four-five minutes until mixture thickens and just starts to bubble. Remove from the heat.

For the meringue: In a clean bowl whisk the whites to soft peaks, than add half the sugar tbsp at a time. Add the cornflour to the remaining sugar, mix and continue to add a tablespoon at a time until mixed and shiny.

Fill the pastry case with the rhubarb curd and level with a spatula or spoon then add the meringue starting from the sides and working inwards. Pile it high and give it a swirl then return the pie to the oven for 20 minutes until crisp and slightly browned. Check not to burn the top.


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    Rhubarb ripple semi-freddo

    You can make this semi-freddo a couple of days ahead and keep it in the freezer for up to a week. It will freeze solid, so take it out of the freezer 20-30 minutes before you want to serve it.

    Method

    Line a 900g loaf tin with baking parchment. Put the chopped rhubarb in a medium-sized saucepan with the caster sugar, ginger cordial and 2 tbsp water. Heat gently until the sugar has dissolved, then simmer for 10-15 mins or until the rhubarb is soft but still holds its shape. Pour into a heatproof jug and leave to cool.

    In a large bowl, whisk the egg whites with an electric hand whisk until stiff, then set aside. In another bowl, whisk the yolks with the icing sugar until they’re pale and starting to thicken. Finally, in a third bowl, whip the double cream until thick. Fold the yolk mixture into the whipped cream until well combined, then fold in the egg whites and half of the broken meringues.

    Gently spoon a third of the cream mixture into the prepared tin and freeze for 20-30 mins or until just set (keeping the rest of the cream mixture in the fridge). Once it has set, take the tin out of the freezer and pour in half of the cooked rhubarb. Reserve a little of the cooked rhubarb for decorating later, if you like. Top with another third of the cream mixture and return to the freezer for another 30 mins. Once this layer has set, add the remaining rhubarb, followed by a final layer of cream. Cover with cling film and put it back in the freezer for 2 hrs to firm up.

    To serve, turn it out onto a serving plate and peel away the parchment. Decorate with any reserved rhubarb, the remaining meringue pieces and the crystallised ginger. Slice and serve immediately.


    Rhubarb & lemon curd cake

    Heat oven to 180C/160C fan/gas 4.Lightly butter a deep, round 20cm caketin and line the base with a circle ofnon-stick baking parchment.

    Place the butter in a large bowl andbeat with an electric whisk until lightand fluffy, then add the caster sugar andlemon zest and beat again. Gradually addthe eggs to the mixture, beating well witheach addition, until fully combined. Themixture will begin to look glossy – if atany stage the mixture curdles, beat in aspoonful of ground almonds and continueto add the egg until it is all amalgamated.

    Stir in the ground almonds, then theflour, and fold everything carefullytogether using a large spoon. Foldthrough half the rhubarb, then transferthe mixture into the prepared cake tinand scatter with the remaining rhubarb.Finish with the demerara sugar sprinkledon top. Bake the cake for 45 mins, oruntil a skewer inserted into the middlecomes out clean. Transfer to a wire rackto cool slightly in the tin, then removefrom the tin. When the cake is cold,make the topping.

    Whip the cream in a large bowl until itforms soft peaks. In a small bowl, loosenthe lemon curd with about 1 tbsp waterand carefully fold it through the cream,without overworking. Spread over thecake, drizzle with a little more lemoncurd and serve immediately.


    Rhubarb and Custard Muffins

    As a child, I remember the most exciting thing about going to town with Mum was visiting the pick and mix. My eldest sister would always get pineapple rock, but I always chose rhubarb and custard sweets. There's nothing quite as retro I find quite as nostalgic as sucking on one of these little boiled sweets today.

    My love of these flavours has almost "matured" you could say as I now go absolutely crazy for rhubarb, I adore the stuff. And custard.. well, anyone who has ever sat in Lincoln College's hall with me at pudding when crumble is served with huge jugs of hot custard, will know that I can very easily eat the stuff by the spoonful. Custard is the food of the God's.

    And what more could a rhubarb-loving custard fiend want other than these rhubarb and custard cupcakes?

    I took these back to sunny sunny Oxford with me, and i'm pretty sure they were appreciated!


    So happy to be back, even if it means no baking for a while.
    The recipe is from BBC Good Food, and is as follows:

    1 quantity Barney's roasted rhubarb (see recipe, below method)
    250g pack butter , softened, plus extra for greasing
    150g pot ready-made custard (not the chilled kind I used Ambrosia)
    250g self-raising flour
    ½ tsp baking powder
    4 large eggs
    1 tsp vanilla extract
    250g golden caster sugar
    icing sugar , for dusting

    "Barney's roasted rhubarb": Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it's in a single layer.

    The custard on the top will go quite brown, but don't worry this doesn't mean they're burnt :)

    13 comments:

    I love rhubarb and custard too - I was gutted when I never got to try the M&S limited rhubarb and custard fizzy drink last year! I haven't tried rhubarb in muffins - these look perfect and I have bookmarked the recipe.

    I didn't get to try that either. But M&S's rhubarb and custard Swiss roll is amazing! X


    Rhubarb traybake with hazelnut meringue recipe - Recipes

    I always look forward to seeing your magnificent flowers! Your gardens are so beautiful. I also wanted to say that I understand wanting to spend time with those who are fully vaccinated as opposed to those who are not. We have one close family member who opted out, and I'm really struggling with planning family gatherings. It will be wonderful when we can feel safe again!

    I agree and I would find it hard also.. Our grandson within the last week was exposed to 2 cases..until this can stop..kids will suffer too:(Thank you for your kind words!

    I agree in each and every way with your personal choice. I don't want to be around unvaccinated people, either. The grands, OK. They're wee. But adults? Nope. Fortunately, most of the people I'd be likely to be with ARE vaccinated, which is a huge relief but I will steer clear of those who aren't.

    Meanwhile, your garden is stunning. Not that I'm surprised -- it always is. But oh, so welcome and beautiful. Love that two-toned iris. And all those purples! Isn't it nice that we have things like that in a time when so much is topsy turvy?

    A mooring anchor in a gentle body of water ..a garden.
    Contrary to all the topsy turvy.
    I agree wees are fine:) Wee darlings.
    Pure..
    What happens to people?:(Most wonderful but brother the violence in the world right now? On top of the rest? Need my flowers.Grateful.
    And for baking.
    Family first)♥♥♥Have a good weekend Jeanie!

    I, too, agree with your choice. I am not comfortable around people who are not wanting to get vaccinated either. I know it is their choice to be or not to be, but if you choose not to, then you should stay away from other people full stop. Just stay away from me and from others. Its that simple. I know it is their choice, but I just think its very disrespectful. Anyways, your garden is beautiful. As always. I love seeing all your blooms (and what you are cooking up). That last photograph with the roses and the gypsophylia is such a beautiful photo. I love the colours. So pretty! I am nurturing my baby tomatoes. I hope I actually get some tomatoes from it! Enjoy your weekend dear friend! Stay safe! xoxo

    Same!Stay away from me..You don't respect my well being enough to get vaccinated.. then don't be with me ..I want to know lol.. anyway they sure wont wear a badge ..
    I bet your baby tomatoes will do so well. THis is a whole new chapter for you.. Bravo!

    I totally agree on the vaccinations! Why do some people think they can leave it all up to those who get vaccinated to make the world safe for them? It's everyone's job to stop this thing! If it's mandatory to use seat belts and tickets can be issued to anyone who does not chose not to wear one for safety, why doesn't the government make it mandatory for people to get vaccinated to make work, school, and being in stores safe for all? By now any doubters can see that those who have gotten the vaccine are still healthy and not walking around like zombies with microchips running through their bloodstream - LOL. Crazy, what some people think. I got on a rant here too :) Hot, hot, hot and no rain in sight here too. It hasn't rained since the end of May! At least your gardens look pretty now. I tried growing Baptisia once but too much shade here. It is beautiful and what a bee magnet! I love all of your bee-utiful flowers. ♥

    I agree why should we try to protect everyone and us and have them jeopardize everyone?I saw some comments that seem spot on..like some anti vaxxers have taken many drugs lol but no vaccine? Come on..
    So many lives lost and still they doubt..the anti maskers anti vaxxers..I cringe..and the language the anti maskers use in stores when staff asks them to please put your mask on..abusive.. classless..rude..they are walking in to THEIR store.. obey the rules..
    I've never seen anyone in person..but I've literally been nowhere yet really..once I get my second soe..2 weeks after..I can relax a bit more..
    Strangest almost 18 months ever.
    Lessons learned..Covid has changed people..


    Chocolate and Hazelnut Torte

    This is a recipe that I have adapted from one of my favourites from delicious magazine. After the first time that I made it I switched the chocolate ganache for whipped cream on top, which I felt balanced the dark chocolate of the cake better still. I also crush amaretti biscuits and scattered them over the top also.

    Then recently I had the idea of making it with hazelnuts and Frangelico instead of almonds and Amaretto. It worked very well, but it could easily be adapted for whatever alcohol you prefer. I think Marsala would be especially delicious and would be a nod to Tiramisu, especially if you folded some mascarpone through the cream and dusted the whole thing with cocoa powder.

    Ingredients:

    50ml of Frangelico liqueur

    40g of Roughly Chopped Hazelnuts

    (any kind of other decoration you fancy, perhaps gold sugar or sprinkles. I grated about 25g of Dark Chocolate over mine)

    1. Preheat your oven to 160C and grease and line a 9″ springform making tin.
    2. Melt the butter and chocolate slowly over a bain marie.
    3. Meanwhile, eparate the egg whites and yolks.
    4. Whisk the egg yolks with the caster sugar until thick and pale.

    This is a moist cake and an excellent after dinner desert. It is pretty grown up in its flavours (though my kids like it!) and you can always substitute the alcohol for flavourings or flavoured syrup. It keeps well if kept covered and cool for two or three days. And, without the use of flour, it’s gluten free, so a great option for a dinner party dessert if someone can’t tolerate gluten amongst the party.

    And if you like cherries…use ground almonds in the cake, kirsch as your alcohol, grate hunks of dark chocolate on top of the cream, then spoon cherries soaked in kirsch onto the top just before serving.

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