Rhubarb Meringue Cake {Ciasto Rabarbarowe z Bezą}

To make bottom layer, separate eggs (keep yolks for meringue layer). Place egg yolks in a large mixing bowl. Add sugar and whisk until creamy, for about 4 minutes. Add sour cream and whisk until well incorporated. Add flour, baking powder and lemon zest and mix with whisk attachment.

Finally, add cold butter cut up into smaller cubes. With your hands quickly mix and massage to form dough. Don't overwork. Butter does not have to be completely incorporated. It will help the crust to stay flaky and soft.

Wrap dough in plastic wrap and place in the fridge.

To make rhubarb layer, wash rhubarb and cut into about ½ inch / 2 centimeter pieces. Place in a wide sautéing pan, add sugar and heat (covered) on medium heat until rhubarb softens (about 10-13 minutes). Uncover, stir well and continue cooking until all of the moisture evaporates. Stir occasionally. Set aside to cool.

When rhubarb has completely cooled off, preheat oven to 350℉ / 180℃. Line a 9 x 13 inch / 25 x 35 centimeter pan with parchment paper and roll out the dough onto the bottom of the pan evenly (just the bottom, not the edges). Poke crust with a fork and bake for 15 minutes. Take out and let cool slightly.

Once the curst has cooled off a bit cover it evenly with rhubarb layer.

Finally, place egg whites in a mixing bowl and whisk. Add sugar and corn starch. Whisk for a few minutes, until stiff peaks form. Transfer meringue onto the rhubarb layer and place in the hot oven for 12-15 minutes at 350℉ / 180℃. Turn oven off and let cake cool completely before taking out.

Once cool, take out, cut into squares and enjoy!