Romanian Rhubarb Meringue Cake

We learned to make this simple meringue-topped, rhubarb-studded cake, called prăjitură cu rubarbă, at Hof Hărman in Romania. At the Transylvanian homestead, Corina Bozgan and Ioana Gherghel serve visitors traditional home-cooked meals made with garden produce and locally sourced ingredients. Frozen rhubarb will work in a pinch, but keep in mind its color is sometimes more green than red. If the chunks are covered with frost, microwave them on paper towels at 50 percent power for a minute or two to melt the ice, then pat dry (it’s fine if the rhubarb is still partially frozen). The cake is best served the day it is baked but if you have leftovers, tent them with foil and refrigerate for up to a day, then bring to room temperature before serving. The meringue may form beads of moisture, but flavor and texture still will be good.