Moist rhubarb cupcakes with vanilla, pieces of baked rhubarb and pink meringue with rhubarb flavour. A treat for all girls but the guys love them as well.
If you don’t have any food paste, just leave the meringue white or try grilling the done cupcakes in the oven to get a nice, brown colour on the meringue. Keep an eye. It only takes a few minutes. You can use a crème brulee torch as well, if you got one.
If you got any leftover meringue, make small peaks on a baking tray and bake for 1-1½ hour at 100°C. Let them cool on a wire rack and store in an airtight container. Don’t make these on rainy or moist day. They will absorb the moisture and turn sticky in a few hours.