Placek with Rhubarb & Meringue

This cake was inspired by my placek(flat cake) with sour cherries and meringue

There are three parts to this cake:

  • Short pastry base – baked and cooled.
  • Rhubarb filling – cooked and left to go cold.
  • Meringue topping.

Three stages all take a bit of time but well worth the effort. It is delicious with a lovely balance of  sweetness against the tart rhubarb.

Short pastry base

The base of is made with a smaller amount of the recipe for  Ciasto kruche 1 – using raw egg yolks found in a previous post  – Pastry – ciasto kruche & półkruche. 

I could see out of my kitchen window that the rhubarb was beginning to grow.  As I still had one batch left frozen from last summer I to decided to use that up before the new crop and in time for you to try it.

Ingredients – base

  • 200g plain flour
  • 100g butter – chilled
  • 70g icing sugar
  • 2 egg yokes
  • pinch of salt

Method – base

  • Add a pinch of salt to the flour.
  • Use a knife to cut the chilled butter into small pieces into the flour and then use your fingers to make the mixture like breadcrumbs.
  • Add the icing sugar and mix this together.
  • Add the yolks and gently mix this in, then and bring it all together into a dough – try and handle the pastry as little as possible.
  • Form the dough into a rough rectangle.
  • Wrap the dough in greaseproof paper and chill it in the fridge for about 30 minutes.
  • Preheat the oven to GM 6 – 200°C.
  • Grease and line a 23 x 26 cm baking tin.
  • Use a rolling pin to flatten the dough a little
  • Press the dough into the tin – filling it up all the sides.
  • Prick the surface with a fork.
  • Bake for 20 – 25 minutes till golden.
  • Leave to cool.

Ingredients – Rhubarb filling

  • 400g (approx) of rhubarb
  • 150g of granulated sugar (more may be needed)
  • 25g of butter
  • 3 egg yolks
  • 2-3 tablespoons of potato or corn flour

Method – rhubarb filling

  • This needs to be made ahead of time as it must be cold.
  • Pre-heat the oven to GM2
  • Chop the rhubarb into small pieces and place in a baking dish
  • Add sugar.
  • Bake in the oven for around 1 hour – till soft.
  • Check for sweetness and add more sugar if necessary – but not too sweet.
  • Leave to cool a little.
  • *
  • I used cooked rhubarb that I had frozen from last year. 
  • *
  • Wizz the rhubarb up with a blender or chopper to get a purée.
  • Place this in a saucepan.
  • Heat slowly.
  • Mix the yolks with the potato or cornflour and add this to the rhubarb and heat till it thickens.
  • Add the butter and mix in.
  • Leave to go cold before use.

A few thoughts on the origin & history of meringues:

  • Meringue – a French word.
  • Swiss village of Meiringen.
  • Improved by Italian chef Gasparini.
  • From Polish word – marzynka – a day dream?
  • Made by the chef for the exiled king of Poland, Stanisław Leszczyński (1677 – 1766), Duke of Lorraine (1737 -1766).
  • His daughter, Maria, was married to Louis XV of France and she introduced them to the court.
  • In Polish – beza(sing)) bezy(pl) – link to – buzi kiss?
  • French meringue – whisk eggs till stiff – add sugar and whisk again.
  • Italian meringue – uses sugar syrup.
  • Swiss meringue – sugar and whites heated over a water bath.
  • Addition of cornflour – strengthens the egg white.

Meringue

  • I used 4 egg whites & 200g icing sugar.
  • Place the whites into a grease free bowl.
  • Whisk till stiff.
  • Add icing sugar and whisk again till stiff.
  • Preheat the oven to GM 1 -140°C.
  • Cover the base with the rhubarb filling and level it out.
  • Cover the rhubarb with the meringue and level it out
  • Put back into the oven for 45 to 60 minutes.
  • Cut the cake into squares when cool to serve.

Served here on  Royal Doulton – Counterpoint tea plates 1973 – 1987.

Rhubarb & Date Cake

As I have rhubarb growing in the garden I am always on the lookout for recipes  for  rhubarb cakes and have tried many from English, American & Polish recipe books and magazines.

Some recipes just used 1 or 2 stalks of rhubarb – as I have lots of rhubarb – I wanted a recipe that used more.

I was talking with my old school friend who lives in Leeds and she told me her husband makes a lovely rhubarb cake with the rhubarb they have growing on their allotment.

So, I tried it out and it was indeed lovely!

 

 

Ingredients

  • 340g plain flour
  • 1 teaspoon baking powder
  • 170g  butter
  • 230g caster sugar
  • 450g rhubarb, chopped into small cubes
  • 230g stoned dates, chopped into small pieces
  • 2 eggs
  • 120ml milk (either whole or semi skimmed)
  • Optional – extra sugar to sprinkle on top – (I would not bother with this next time)

 

 

 

Method

  • Preheat the oven to GM 5 – 190°C
  • Line the base of a 26cm round spring-form or loose bottomed tin with baking paper. (You can use a 23cm tin)
  • Place the chopped rhubarb and dates into a bowl.
  • Place the flour and baking powder into another bowl.
  • Cut the butter into cubes and rub it into the flour using your fingertips until you have a mixture that resembles breadcrumbs.
  • Stir in the sugar.
  • Stir the chopped rhubarb and dates into the mixture.
  • Combine the eggs and milk in a jug and beat a little.
  • Stir into the cake mix until well combined.
  • Spoon the batter into the prepared cake tin and level the surface.
  • If using, sprinkle 2 tablespoons of sugar on the top of the cake.
  • Bake for approximately 1 – 1 & 1/4  hours or until a skewer inserted into the cake comes out clean – best check on it after an hour and cover top if necessary to prevent burning.
  • Leave to cool on a wire rack until the tin is cool enough to safely handle.
  • Remove the cake from the tin and leave to cool completely on the wire rack

Although the cake keeps well, I think it is best eaten when fresh as then the rhubarb taste is strong and the cake delicious.

Crown china tea plates – no pattern named.

Note

The rhubarb season is now over in my garden as it has just past July – next year I am going to try some variations on this cake eg – without the dates or with raisins etc.