For someone who doesn’t have a sweet tooth, I realize that lately, I baked quiet a lot.  I am a bit late on my blogging schedule, it’s because I was waiting for the rhubarb to come 🙂 That’s one good thing done as the rhubarb is here, the season has started and it doesn’t last very long so let’s take advantage of it. 

Rhubarb is a vegetable but used mostly as a fruit in cooking. The stalks only as the leaves and roots are poison which makes rhubarb even more attractive.

Every year I make a lot of compote, crumble… Poached rhubarb, chutney…Today it was a biscuit. It’s called biscuit but it’s better than that.   It’s soft and a bit sweet on the top, nearly gooey in the center with a bitter sweet taste and again soft and a bit crunchy at the bottom. It’s magic !

I can’t wait you to check that and let me know how you feel after the first mouthful. 

 

Magic rhubarb biscuit 

Serves 4 

Ingredients :

• 100 g (3.52 oz) of butter
• 100 g (3 oz) of white sugar 
• 3 eggs
• 150 g (5.29 oz) of flour
• 50 g (1.7 oz)  of cornflour
• 1 tsp of baking powder 
• 400 g (14 oz) of diced rhubarb
• 90g (3.17 oz) of white sugar for the meringue

 

Method :

Mix the butter in cubes with sugar and egg yolk till foamy. Add to it the mix of flour, cornflour and baking powder. Work on the dough gently.

Grease a baking tray of 26cm (10 inches), spread the dough (it’s thick, it’s normal). Put the rhubarb on the dough. 

Whisk the 3 egg whites very firm, adding the 90g (3.17 oz) of sugar little by little and spread the meringue on the rhubarb. 

Cook in the oven on medium heat 160-180°C/330-350°F for 60-70 min. The meringue has to be brown and the cake wet inside.