Aromatic Fruit Bake
1 hr 50 min.
ready in 2 h. 20 min.
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a baking dish.
Place the cake crumbs in the base of the baking dish.
Whisk together the egg yolks, milk and 50g|1/4 cup of the sugar. Pour the mixture over the crumbs and leave to soak for 10 minutes.
Bake for about 45 minutes, until the custard is set, but still has a slight wobble.
Put the rhubarb in a pan with 100 g of the remaining sugar, water and the elderflower. Bring to a simmer and cook for 15-20 minutes until the rhubarb is tender. Leave to cool.
Increase the oven temperature to 200°C (180° fan) 400°F gas 6.
Whisk the egg whites until firm. Add the remaining sugar to the mixture a spoonful at a time, whisking continuously until stiff and shiny.
Drain the rhubarb, reserving the syrup, then spoon onto the baked custard. Spoon the meringue on top and bake for 15-20 minutes until the meringue is browned. Serve hot with the rhubarb syrup.