One of my favorite cakes growing up was rhubarb cake. It had a fluffy cake base, then a tart rhubarb compote, topped with sweet meringue. However, I could have actually done without the ‘cake’-part, because what I really liked was the tart rhubarb perfectly balanced with a bit of meringue. The dough was pretty boring. As a child I never realized how easy it would be to make that cakeless rhubarb dream come true. Now, I actually also like rhubarb cake, but this rhubarb gratin is nevertheless a little more exciting! It’s a tart rhubarb compote topped with an almond meringue. It’s an easy and fast recipe. It’s a cousin to the crumble recipes and a simple but satisfying dessert.
4 stalks of rhubarb
4 teaspoons vanilla sugar
2 egg whites
1/3 cup almond flour
1/3 cup confectioners’ sugar
1 or 2 teaspoons of lime juice (optional)
Vanilla sugar: Whenever I use a vanilla bean for cooking or baking I put the nearly empty vanilla bean in a jar afterwards. I add sugar to that and after a couple of days you have the most wonderfully smelling vanilla sugar.
3.) Pre-heat the oven to 375˚F.
4.) Beat the egg whites until stiff. Sift confectioners’ sugar and stir in carefully. Add the almond flour and mix carefully. I also added two teaspoons of fresh lime juice. Spread the mixture on top of the rhubarb.