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.


  • 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!




  • 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)





  • 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.


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.

Pork with Rhubarb

Having made pork with sour plums, I thought, why not do something similar with the rhubarb that is growing in the garden?

I was cooking the rhubarb for a cake as well and chopped up the rhubarb and placed it in a large roasting dish with some sugar – not too much –  it does not want to be too sweet – keep it tart.

I placed this into a low oven GM2 -150°C for around 45 – 60 minutes – you want it soft but not totally disintegrated.


After roasting a loin of pork, I placed some of the rhubarb and juices into a saucepan and heated it through – adjusting the sugar if necessary.

You could just grill or pan fry pork chops rather than do a roast.

Serve the rhubarb hot with the pork.


Served here with new potatoes and carrots on Royal Doulton – Carnation – 1981 -1998.

Rhubarb Cake

Rheum rhabarbarum is the Latin name for rhubarb   –  in Polish  it is rabarbar.

It is a plant that has its origins in China, Mongolia & Siberia – its roots survive the cold!

Rhubarb roots have been used in Chinese medicine for thousands of years.

The plant arrived in Europe via Venice in the 14th century  having been brought  from China  along the Silk Road.

The leaves are poisonous  to humans as they contain large quantities of oxalic acid and other toxins.

The stems however can be eaten safely, although they do contain a little oxalic acid but their tartness is due mainly  to malic acid which is also found in sour green apples.

Rhubarb stems were first eaten in England in the 17th century.

In 1820 the rhubarb plant was taken over to the USA.

I live in West Yorkshire –  just outside what is called the Rhubarb Triangle  of Wakefield, Leeds & Morley   – where rhubarb is grown in forcing sheds (in darkness) on a commercial scale.

I have rhubarb growing in my garden.

I have used the rhubarb to make rhubarb crumble but over the last few years I have been trying to find recipes for a rhubarb cake 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.

Some recipes used the raw stalks in a cake – I found that none of these were to my liking.

I tried using my best Polish apple cake recipe with stewed rhubarb  instead of apple but found that it just did not come out very well.  The cake was  too soggy and raw in places because of the amount of liquid in the stewed rhubarb.

Finally after more trial and error – I came up with a recipe which I am happy to make for people and to share.

Preparing The Rhubarb

This I have found to be the most important part to making a successful rhubarb cake.

You need to prepare the rhubarb the day before you want to make cake.

I tend to make a large amount and if I do not use it all I freeze the rest.

You need around 8 large stalks if not more.

Trim the ends of the rhubarb stalks and then chop the stalk  into pieces around 7cm in length.

Put the pieces into an oven proof dish and add granulated sugar – try not to use large amounts – it is better slightly tart.

Put the covered dish into a low oven –  GM 2 for around an hour or so – you want it soft but not totally disintegrated.

Allow this to cool.



Now comes the part I found to be the most important – I strain the cooked rhubarb from the juice & syrup.

Put the rhubarb into a colander over a bowl and leave this for several hours or even overnight.


The juice and sugar syrup can  be used to flavour yoghurt, diluted with water to make  a drink or even added to pork in a slow cook recipe.

Now by just using this strained rhubarb  I have found that a cake adapted from my apple cake comes out very well.  I have used half the quantity from my apple cake recipe as the base and then used a drier crumble type mixture – called kruszonka in Polish – for the top.

Cake Ingredients


150g self raising flour

100g butter or block margarine

40g caster sugar

1 egg yolk and 1 or 2 tablespoons of lemon juice or water.


120g plain flour

90g butter or block margarine

60g icing sugar.


You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.

I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.

Grease the tin well.

First make the cake base by rubbing the butter into the flour to make crumbs then stir in the sugar.

Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much. Leave the dough in a cool place for about half an hour so it is easier to handle.

Pre heat the oven to GM 4 – 180ºC.

Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.

Press the dough into the base of the tin.


Cover the base with the strained rhubarb.

Evenly sprinkle all the topping over the rhubarb.

Bake in the oven for around 1 hour to 1 hour & 10 minutes.

Leave to cool in the tin.

Use a long metal spatula to ease the cake from the side of the tin then place the cake on to the top of a  tin can and slide the side down.

If you find the cake is not sweet enough – you can sprinkle the pieces  with icing sugar – I rarely due – I like the fruit to be tart.


Tea plates are Counterpoint by Royal Doulton 1973 – 1987

Do not put the cake into an airtight plastic box as it will get soggy – better to cover it with a mesh cover.