Rabarbrakake - Norwegian Rhubarb Cake with Meringue
This Norwegian rabarbrakake is a rhubarb meringue pie (or cake) made with a thick buttery crust, cooked rhubarb, and a super fluffy meringue topping.
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Servings: 8
Equipment
- 1 27 cm (10.5) inch tart or pie form
- electric hand (or stand) mixer
Ingredients
Rhubarb filling
- 1 lb rhubarb (about 5 medium stalks)
- 1 tbsp corn starch
- 1/2 cup granulated sugar
Crust
- 11 tbsp butter
- 1/4 cup granulated sugar
- 3 egg yolks
- 1 and 1/2 cups all purpose flour
Meringue
- 5 egg whites from large eggs
- 3/4 cups granulated sugar
Instructions
Rhubarb filling
- Wash the rhubarb, cut off the ends, and cut the stalks into small pieces.
- Add the rhubarb to a large pot with a couple tablespoons of water. Cover and cook on medium heat until the rhubarb breaks down into a soft stew - about 20 minutes. You can make the crust while the rhubarb cooks down.
- Dissolve the corn starch in a couple tablespoons of water and add to the rhubarb stew. Add the sugar and cook for another 5 minutes without the lid. Remove from heat and set aside for later.
Crust
- Preheat oven to 175°C (350°F).
- Stir together the butter and sugar in a large bowl until smooth. Add the egg yolks, stirring well.
- Stir in the flour until smooth.
- Spread the dough evenly across the pie form. Bake for about 20 minutes, until the top just starts to turn golden.
Meringue
- Whisk the egg whites in a glass bowl with an electric mixer until soft peaks form. Add the sugar and continue whisking until you get stiff peaks that hold their shape.
Assembly
- Preheat oven (or reduce heat after baking the crust) to 150°C (300°F).
- Spread the rhubarb filling over the crust, leaving the edge free.
- Spread the meringue over the entire pie, using the back of a spoon to make peaks.
- Bake for 20 minutes in the bottom part of the oven (I use the second to bottom rack).