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 a number of pleasure. And there’s no higher strategy to have a good time 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 Option to Bake Gluten-Free. The difference pairs layers of fork-tender cake with crunchy sliced almonds. I think about myself fortunate to have been served a slice (or two) once we visited Aran for lunch at her Seattle craftsman house. Beneath, 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 heart. The compote could be made two days prematurely, however I actually suggest baking the cake the identical day you intend to serve it.”
