Is there anything more indicative of the shift to warmer weather than the appearance of rhubarb baked goods and desserts? Because it isn’t a staple everywhere, whenever I do catch a glimpse of the pink and green stalks, I smile with a bit of 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 took inspiration from Aran’s original meringue cake in her latest cookbook, Canelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free. The adaptation pairs layers of fork-tender cake with crunchy sliced almonds. I consider myself lucky to have been served a slice (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 compote and cream in the center. The compote can be made two days in advance, but I really recommend baking the cake the same day you plan to serve it.”
Scroll on for Aran Goyoaga’s Delicious Rhubarb Meringue Cake