Is there something extra indicative of the shift to hotter climate than the looks of rhubarb baked items and desserts? As a result of it isn’t a staple in every single place, every time I do catch a glimpse of the pink and inexperienced stalks, I smile with a little bit of gratitude and quite a lot of pleasure. And there’s no higher approach to rejoice its magnificence than with Aran Goyoaga’s Rhubarb Meringue Cake.
This recipe took inspiration from Aran’s unique meringue cake in her newest cookbook, Canelle et Vanille Bakes Easy: A New Strategy to Bake Gluten-Free. The difference pairs layers of fork-tender cake with crunchy sliced almonds. I contemplate myself fortunate to have been served a slice (or two) once we visited Aran for lunch at her Seattle craftsman residence. Under, Aran shares a little bit perception into how the magic of this Rhubarb Meringue Cake comes collectively.
“On this model, I bake the cake in two layers and add rhubarb compote and cream within the middle. The compote may be made two days upfront, however I actually suggest baking the cake the identical day you intend to serve it.”
Scroll on for Aran Goyoaga’s Scrumptious Rhubarb Meringue Cake