Rhubarb Raspberry Meringue Cake Recipe

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Rhubarb Raspberry Meringue Cake
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Ingredients
10
Count
Nutrition
278
Calories
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Ingredients:

Directions:

  1. Make meringue layers: Let egg whites stand at room temperature 1 hour.
  2. Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10- by 4 1/2-inch rectangles on parchment (2 on one sheet and 1 on other). Turn parchment over.
  3. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
  4. Transfer meringue to a pastry bag fitted with a 1/2-inch fluted tip and pipe evenly onto parchment rectangles, filling them in. (Alternatively, divide meringue among parchment rectangles, spreading with a spatula to fill them in.)
  5. Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment. Meringue layers may be made 1 day ahead, wrapped well in plastic wrap or sealed in an airtight container, and stored in a cool, dry place.
  6. Make rhubarb purée: In a heavy saucepan stir together purée ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot mixtures). Transfer purée to a bowl and cool. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
  7. Just before serving, assemble cake: Lightly whip heavy cream.
  8. On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with 3/4 cup raspberries. Repeat procedure with another meringue layer, 1/2 cup purée, remaining whipped cream, and 3/4 cup raspberries. Top with remaining meringue layer.
  9. Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 277.79 Kcal (1163 kJ)
Calories from fat 66.6 Kcal
% Daily Value*
Total Fat 7.4g 11%
Cholesterol 27.4mg 9%
Sodium 56.66mg 2%
Potassium 289.79mg 6%
Total Carbs 50.32g 17%
Sugars 39.1g 156%
Dietary Fiber 4.14g 17%
Protein 3.58g 7%
Vitamin C 19.3mg 32%
Calcium 167.4mg 17%
Amount Per 100 g
Calories 111.27 Kcal (466 kJ)
Calories from fat 26.68 Kcal
% Daily Value*
Total Fat 2.96g 11%
Cholesterol 10.98mg 9%
Sodium 22.7mg 2%
Potassium 116.08mg 6%
Total Carbs 20.16g 17%
Sugars 15.66g 156%
Dietary Fiber 1.66g 17%
Protein 1.43g 7%
Vitamin C 7.7mg 32%
Calcium 67mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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