This is one of my mom’s specialty cakes, and it’s always been a family favorite. Our neighbors' rhubarb usually starts ripening in late April, and we can never wait for that first harvest — it’s the unofficial start of spring for us!
Ingredients:
Tart Base:
- 200 g flour
- 125 g butter
- 70 g sugar
- 1 egg
- ¼ teaspoon salt
Filling:
- Breadcrumbs (for sprinkling)
- 750 g rhubarb, cut into small pieces
- 3 egg whites
- 150 g sugar
Instructions:
Preheat the oven to 375°F
In a food processor, combine the flour, butter, sugar, egg, and salt. Pulse until a smooth dough forms.
Press the dough evenly into a greased 26 cm (10-inch) springform pan. Prick the base all over with a fork.
Sprinkle a thin layer of breadcrumbs over the base to absorb moisture during baking.
Spread the prepared rhubarb evenly over the dough.
Bake for about 30 minutes.
Toward the end of the baking time, begin preparing the meringue: Beat the egg whites until stiff peaks form. Gradually add the sugar, while continuing to beat until the mixture is glossy and very stiff.
Remove the tart from the oven and gently spread the meringue over the rhubarb.
Return the tart to the oven and bake for another 10 minutes. Then reduce the temperature to 210°F and let the tart dry for about 30 minutes, until the meringue is firm but still light in color.
Let cool before serving.