Toasted Marshmallow and Rhubarb Cake
This beauty is the newest addition to my rhubarb repertoire and I couldn’t be more excited about it. It is splendidly celebratory, but not dauntingly difficult. You need a bit of elbow grease and a blow torch, but making it feels more like play than work to me; I can’t tell you how much I enjoy teasing out the snowy spikes of marshmallow-meringue and then scorching them. (And I thank Stella Parks, whose enthralling ‘Bravetart: Iconic American Desserts’ provided the original inspiration for the marshmallow icing.) You do need to be prepared to whisk the whites until truly thick, but I give timings below and it’s not as if I’m asking you to whisk them, at this stage, by hand. The yolks are used to make two tender and celestially light sponges, and the rhubarb that goes between them provides its emphatic tang. I also think lemon curd and sharp raspberries would make a wonderful filling, but that’s for another day. For now, I simply can’t stop making this. And please read the Additional Information section at the end of the recipe before proceeding.
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