There’s plenty of field grown rhubarb about this time of year and it’s perfect for pies, puddings and cakes. When buying choose firm plump stalks of rhubarb – avoid any that are floppy or bruised.
100g butter, softened
100g light soft brown sugar
2 medium eggs, beaten
50g self-raising flour
50g ground hazelnuts
Zest of 1 orange
300g rhubarb, trimmed and chopped
2 tbsp caster sugar
For the Topping:
2 medium egg whites
50g caster sugar
75g desiccated coconut
Whipped cream or Greek yoghurt, to serve
Serves 6 / Ready in 1 hour / 15 minutes
- Preheat the oven to 180C, fan 160C, Gas 4. Place a baking sheet in the oven to heat up. Grease a 20cm round spring-form cake tin and line the base with baking paper.
- To make the base, place the butter and brown sugar in a bowl and beat together until pale and creamy. Gradually beat in the eggs then sift over the flour and fold in. Gently fold in the ground hazelnuts. Spread the mixture in an even layer in the base of the prepared tin. Arrange the rhubarb over the top and sprinkle over the 2 tbsp caster sugar and orange zest.
- To make the topping place the egg whites in a clean grease-free bowl and, using an electric hand held mixer, whisk until stiffly peaking. Whisk in the caster sugar until glossy then fold in the coconut.
- Spread the coconut meringue over the top of the rhubarb. Place the tin on the hot baking sheet and bake for 35-45 minutes or until the topping is crisp and golden. Serve warm or cold with whipped cream or Greek yoghurt.
Placing the cake tin on a hot baking sheet will help to ensure that the hazelnut sponge base is cooked through.