Meringue-topped rhubarb cake from Scandinavian Baking: Loving Baking at Home by Trine Hahnemann

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Notes about this recipe

  • Rutabaga on April 28, 2016

    Unfortunately, I discovered my scale was off (probably a low battery) after having prepped most of the batter ingredients for this cake. Knowing that I had probably added around six tablespoons too much butter, I added a little extra milk and sugar (frankly, those measurements may have also been off). Fortunately, the cake still turned out wonderfully, if extra buttery. Next time, however, I would try to bake it until a somewhat deeper shade of brown. Although the cake was thoroughly baked, I felt the meringue could have been a little toastier. I used a 9"x13" Pyrex pan. It's ideal when cooking for a crowd, as the meringue topping is best when fresh.

  • Astrid5555 on April 03, 2016

    This is definitely the best rhubarb cake I have ever made and I have made a lot! The crunchy meringue pairs extremly well with the tart rhubarb and the addition of ground skin-on almonds to the batter makes this cake something special.

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