Servings: 8 to 10
Possibly called “blitz” because the stunning cake can be baked, cooled, and assembled quickly compared to traditional layer cakes, this dessert is a showstopper. Tender, golden cake layers are topped with sweet, crunchy meringue and sandwich a tangy strawberry-rhubarb filling.
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This was excellent. I was hesitant to make since I'm not a huge meringue fan, but all the components worked so well together. I will be making again this weekend for Mothers Day.
This was so good! I used frozen rhubarb because there was no fresh available, and it worked well. I’m celiac, and substituted a mix of gluten-free flour and almond flour for the flour (3oz. GF flour, 1 oz. almond flour). I also added some almond extract to the cake batter. It turned out beautifully and was delicious. I will make again!
My 87 year old mother said this is the best cake she has ever had. My meringue 'buckled' but it looked like ruffle which made for a beautiful Easter cake. I will be making it again, often.
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