I’m liking to the thought of it being spring already🌷🦋🌺🌸😋🦋🌻 hence the idea of making this bitter, sweet, and crunchy cake 🌺🍒🌸🌷🦋🍰

I know I know it’s just spring (4 days in) but this rhubarb meringue shortbread cake sounds very spring-ish would you agree? The rhubarb filling makes it all bit bitter and sweet at the same time! And the meringue.. well you can’t go wrong with this thick crunchy meringue on top of it.

💐

Ingredients for the shortbread bottom :-

• 250g all purpose flour
• 135g of butter
• 100g of icing sugar
• 1 teaspoon of baking powder
• Pinch of salt
• 1 tablespoon of sour cream
• 4 egg whites

Method :-

• In a stand mixer, mix all together, knead for few minutes until well combined, wrap the dough in a cling foil and place in the fridge for around an hour.

• Prepare square medium tin for baking later, spread butter & place baking sheet on top, preheat the oven to 180c degrees

• When the dough is ready, place with your fingers all over the tin, put in the oven for 20 minutes.

Ingredients for the filling :-

• 500g rhubarb, chopped in a square sizes
• Zest of one lemon
• 3 teaspoons of cornstarch
• 2/3 teaspoons sugar

Method :-

• Mix all the ingredients in a medium bowl, set aside

Ingredients for meringue :-

• 4 egg whites
• Pinch of salt
• 200g caster sugar
• 1 teaspoon of potato starch

*Remember all the ingredients for the meringue always need to be in a room temperature.

Method :-

• In a stand mixer, beat the egg whites until fluffy, add salt and keep on mixing, when the stiff peaks form start adding sugar, spoon by spoon, it should form stiff meringue mixture, add the end fold in the potato starch.

Method for all :-

• On the lightly baked base place the rhubarbs. Level the rhubarb, on top of rhubarb place the meringue mixture. Place in the preheated (180c) oven and as soon as it’s in reduce the temperature to 140c degrees, bake for around an hour, or until you see that the meringue is starting to brown a little

Let it cool in the oven!

Enjoy 🦋🌸🌻🌼🌷🌞🌺