Not exact matches
To assemble: Crumble part of the baked and cooled meringue to make about 4
cups / Place a generous spoonful of whipped cream on each serving plate, 1/2 C of the crumbled meringue,
rhubarb and
sauce, a little more whipped cream, another 1/2 C meringue pieces, and more
rhubarb.
Use plain whipped cream or add a little
rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per
cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Make 2
cups of
rhubarb sauce: 3 — 4
cups of coarsely chopped
rhubarb cooked with 2/3 — 1
cup of sugar and a pinch of salt for eight or ten minutes until just tender.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of
rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Topping: Stir a
cup or so of reserved
rhubarb sauce into a
cup of yogurt.