Rhubarb Louise cake
SERVES 12 PREP TIME 25 MINUTES COOK 1 HOUR 10 MINUTES (PLUS COOLING & SETTING)
750g rhubarb stalks (about 2 bunches), cut into 10cm lengths
1 ½ tablespoons caster sugar, to sprinkle
125g butter, softened
165g (¾ cup) caster sugar
2 teaspoons vanilla bean paste
2 egg yolks
260g (1 ¾ cups) plain flour
1 ½ teaspoons baking powder
TOPPING
4 egg whites
220g (1 cup) caster sugar
1 teaspoon white wine vinegar
1 teaspoon cornflour
150g shredded coconut
1 Preheat oven to 180°C. Grease a 20cm x 30cm cake tin. Line with baking paper, extending paper 5cm over the sides.
2 Rinse rhubarb under running water, shake off excess water and place on baking paper-lined oven tray. Sprinkle with sugar. Bake for 20 minutes or until rhubarb is tender but holds its shape. Cool on tray.
3 Reduce oven to 170°C. Beat butter, sugar and vanilla in an electric mixer until light and fluffy. Add yolks, one at a time, beating well between each addition. Fold in flour and baking powder until combined, then press evenly over base of prepared tin. Bake for 15 minutes or until light golden and firm. Cool base for 15 minutes, then arrange rhubarb on top, in a single layer.
4 To make the topping, whisk egg whites in an electric mixer until soft peaks form. Gradually add sugar, whisking continuously for 5 minutes or until thick and glossy. Fold in vinegar and cornflour. Transfer two-thirds of meringue to another bowl, fold in coconut. Spoon coconut meringue over rhubarb smoothly. Place remaining plain meringue in spoonfuls, using the back of a spoon to create swirls. Bake for 35 minutes or until light golden and a crust is formed. Cool completely in tin before slicing.