Is there anything more indicative of a transition to warmer weather than the arrival of rhubarb desserts and pies? Because it’s not a staple everywhere, whenever I see pink and blue stalks, I smile with a little gratitude and a lot of joy. And there’s no better way to celebrate its beauty than with Aran Goyoaga’s Rhubarb Meringue Cake.
This recipe is inspired by Aran’s original meringue in her latest cookbook, Canelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free Cakes. The adaptation combines layers of soft cake with a fork with crispy sliced almonds. I consider myself lucky to be served a serving (or two) when we visited Aran for lunch at her Seattle craftsman home. Below, Aran shares a little insight into how the magic of this Rhubarb Meringue Cake comes together.
“In this version, I bake the cake in two layers and add rhubarb and whipped cream in the middle. Compotes can be made two days in advance, but I strongly recommend baking the same day you plan to serve it.”
Scroll down to find Aran Goyoaga’s delicious Rhubarb Meringue Cake
