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Rhubarb Meringue

Rhubarb meringue from Erken 1914: puff pastry is baked over the outside of a round mold into a crisp shell, filled with rhubarb compote (1 kg rhubarb, 150 g sugar, lemon juice, 2 egg yolks) set in the oven, and topped with meringue of 70 g egg white and 70 g powdered sugar browned pale yellow.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 484 (falt i det fri)

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About the dish

A festive rhubarb dessert from "Stor kokebok" (1914). The technique of covering the outside of a cake mold with puff pastry and baking it as a shell is typical of the finer baking of the era, giving a crisp basket for the compote and meringue.

How to make it

  1. 1

    Form the puff pastry shell

    Cover the outside of a round, smooth cake mold with puff pastry. Set the mold upside down on a baking sheet and prick the pastry well, so it rises evenly.

  2. 2

    Bake the base

    Bake about 15 minutes in a good hot oven (about 220°C (430 °F) / 425°F). Take out and loosen the mold carefully, so you have a crisp puff pastry shell.

  3. 3

    Cook the rhubarb

    Clean the rhubarb, cut it into small pieces and cook it with the sugar until the stalks are completely tender.

  4. 4

    Season with lemon and egg

    Let the compote cool a little and stir in the lemon juice and the two well-beaten egg yolks.

  5. 5

    Fill and bake

    Put the rhubarb mixture into the puff pastry shell and place it in a hot oven (about 180°C (355 °F) / 350°F) until the eggs have set the compote somewhat.

  6. 6

    Beat the meringue

    Beat the egg white with the salt, gently at first, then vigorously, until very stiff. Add 2 tablespoons of powdered sugar, beat in completely, and repeat three times. Then add the rest of the powdered sugar and the vanilla all at once.

  7. 7

    Brown the meringue

    Spread the meringue over the cake and return it to the oven until the meringue is pale yellow.

Changes from the original

The amount of rhubarb is read as 1 kg (the figure is missing in the OCR text). "2 spoons of sugar" is interpreted as tablespoons. Oven temperatures are added as guidance, and units are modernized (flor sugar = powdered/confectioners' sugar).

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 484)~80% of the text changedremovedadded
400 g butterdeig (til bunn/skall). Butterdeig 1 kg kg. rabarber (renset). 1 stk sitron (saften). citron 150 g sukker. gr. sukker 2 stk eggeplommer (godt vispet). eggeblommer marengs: 70 g gr. eggehvite (ca. 2 hviter, til marengs). 70 g melis (flormelis, til marengs). 0,25 ts salt. gr. flormelis ¼ teske salt vanilje (til marengsen). Kle utsiden Utsiden av en rund, glatt glat kakeform klædes med butterdeig. Sett formen opp ned på stekeplate og prikk deigen butterdeig, sættes paa plate, prikkes godt, så den hever jevnt.. Stek ca. saa deigen hæves jevnt, og stekes omkring 15 minutter i en godt varm ovn (ca. 220 °C). Ta ut ovn. Tages ut, og løsne formen forsiktig, så du har et sprøtt butterdeigskall.. Rens rabarberen, skjær den i små stykker tages forsigtig væk. Rabarberen er imidlertid renset, skaaret smaat op og kok den kokt med sukkeret sukkeret, til stilkene er helt møre.. Avkjøl kompotten noe ganske møre. Avkjøles noget og rør inn sitronsaften tilsættes citronsaften og de to godt vispede eggeplommene.. Legg rabarberblandingen i butterdeigbunnen eggeblommer. Rabarberen lægges paa butterdeigbunden og sett den sættes i varm ovn (ca. 180 °C) ovn, til eggene har stivnet kompotten noe.. Visp eggehviten med noget. Nu lægges marengs over: Eggehviten og saltet – vispes — først forsiktig, så kraftig – sagte — saa til den hviten er meget stiv. Tilsett stiv, derpaa haves 2 spiseskjeer melis, visp helt inn, skeer sukker i; dette gjentages 3 ganger, og gjenta tre ganger. Tilsett så mellem hver gang maa sukkeret være aldeles ivispet. Derpaa tilsættes resten av melisen og vaniljen sukkeret, alt på paa en gang.. Legg marengsen over kaken og sett den tilbake gang. Kåken sættes igjen i ovnen ovnen, til marengsen er lysegul.

Note on Modernised

Mengden rabarber er lest som 1 kg (tallet mangler i OCR-teksten). «2 skeer sukker» er tolket som spiseskjeer. Ovnstemperaturer er lagt til som veiledning, og enheter er modernisert (flormelis = melis/sukker).

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Frequently asked questions

How do I make the puff pastry base on the mold?
Cover the outside of a round, smooth cake mold with puff pastry, set it on a sheet and prick the pastry well so it rises evenly. Bake about 15 minutes in a good hot oven, take out and loosen the mold carefully.
Why are egg yolks added to the rhubarb compote?
The rhubarb is cooked with sugar until the stalks are completely tender, cooled a little and stirred with lemon juice and two well-beaten egg yolks. The compote is then placed in a hot oven until the eggs set it, so the filling becomes firmer and does not run out of the puff pastry base.
How much meringue do I need?
70 g egg white (about 2 large) is beaten with 1/4 teaspoon of salt, slowly at first, plus 70 g powdered sugar and vanilla. The meringue is spread over the rhubarb filling before being browned gently in the oven.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 484. It is intended for 8 servings and takes around 110 minutes in all.

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