Rhubarb and Custard Meringue Cake

A classic combination with a showstopper appearance and it is insanely tasty!

Level: Easy

Serves: 8

Prep: 30 minutes

Cook: 70 minutes

Ingredients:

Sponge Cake layer:

1 cup plain flour

½ tsp baking powder

½ cup of sugar

¼ tsp salt

1 egg

8g vanilla sugar or

1 tsp vanilla extract

100ml milk

50ml sunflower oil

Fruit:

500g frozen sliced rhubarb

Custard Filling:

5 egg yolks

6 tbsp corn starch

100g sugar

¼ tsp salt

1 ½ cup milk

30g butter

1tbsp vanilla extract

Meringue topping:

5 egg whites

125g sugar

1 tbsp corn-starch

¼ tsp cream of tartar

½ tsp vanilla extract

Preparation:

Preheat the oven to 175 degrees Celsius. Grease a (23cm) cake pan and line it with baking paper.

In a mixing bowl, with a hand mixer, mix together all the cake ingredients. Pour it into the lined cake pan. Bake for 50 minutes.

Separate the eggs.

In a saucepan mix all the dry ingredients together with a whisk. Add a little bit of the cold milk and whisk until smooth. Add the rest of the milk and the lightly beaten egg yolks. Stir until smooth. On a medium heat stir constantly and cook the mixture until it reaches a thick but pourable consistency. Take it off the heat and add the butter and the vanilla extract. Stir again and pour it over the cake.

When the cake base is ready, turn down the oven to 160 degrees Celsius.

For the meringue, in a cup mix sugar, corn starch, cream of tartar and set it aside. In a large mixing bowl start beating in egg whites with a hand mixer until frothy. Then gradually start adding the sugar mixture and add the vanilla extract. Beat until it forms stiff peaks. Don’t over-beat it! Starting from around the edges with a spatula lay the meringue on top of the lemon filling. Make sure the meringue is touching the edge! Use the back of a spoon to form peaks all over the top. Bake for 20 minutes. Let it cool completely before serving. Enjoy!