Why You’ll Love This Recipe
This cake offers a beautiful contrast of textures and flavors. The soft, moist base pairs perfectly with the bright tartness of rhubarb, while the fluffy meringue adds a delicate sweetness on top. It’s visually impressive yet surprisingly simple to make, and it’s a wonderful way to highlight seasonal rhubarb in a unique dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
unsalted butter
granulated sugar
eggs (separated)
milk
baking powder
salt
fresh rhubarb
cornstarch
vanilla extract
Directions
Preheat your oven to 180°C (350°F) and prepare a baking pan by greasing or lining it.
Wash and chop the rhubarb into small pieces. Toss with a little sugar and cornstarch, then set aside.
In a mixing bowl, cream together butter and part of the sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
Stir in milk and vanilla extract.
In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
Spread the batter evenly into the prepared pan and distribute the rhubarb pieces over the top.
Bake for about 25 minutes, until the cake is partially set.
Meanwhile, beat the egg whites until soft peaks form, then gradually add the remaining sugar and continue beating until stiff, glossy peaks form.
Remove the cake from the oven and spread the meringue over the top, creating gentle peaks.
Return the cake to the oven and bake for another 15–20 minutes, until the meringue is lightly golden.
Allow the cake to cool before slicing and serving.
Servings and timing
Serves 8–10 people.
Preparation time: 20 minutes
Cooking time: 40–45 minutes
Total time: approximately 1 hour 5 minutes
Variations
You can mix rhubarb with strawberries for a sweeter, more balanced filling. Adding a hint of lemon zest enhances the freshness of the cake. For extra texture, sprinkle sliced almonds over the meringue before baking. You can also make individual portions using a muffin tin for a more elegant presentation.
Storage/Reheating
Store the cake in the refrigerator, covered, for up to 2 days. Because of the meringue, it’s best enjoyed fresh. If needed, bring it to room temperature before serving. Avoid reheating, as the meringue can lose its texture.
FAQs
Can I use frozen rhubarb?
Yes, just thaw and drain it well before using.
Why is my meringue not forming peaks?
This can happen if there is any grease or yolk in the egg whites or if they are under-beaten.
Can I reduce the sugar?
You can slightly reduce it, but sugar is important for both sweetness and structure, especially in the meringue.
Can I make this cake ahead of time?
It’s best made the same day, but you can prepare it a few hours in advance.
Why is my cake soggy?
Rhubarb releases moisture, so tossing it with cornstarch helps control excess liquid.
Can I add other fruits?
Yes, strawberries or raspberries pair very well with rhubarb.
How do I know when the meringue is done?
It should be firm, lightly golden, and hold its shape.
Can I use a different flour?
Yes, a gluten-free flour blend can be used as a substitute.
What type of pan works best?
A standard cake pan or baking dish works well for even baking.
Can I skip the meringue?
Yes, but it will change the character of the dessert significantly.
Conclusion
Rhubarb meringue cake is a stunning dessert that combines tart fruit, soft cake, and airy sweetness in every bite. It’s a perfect way to celebrate seasonal ingredients while creating something truly special. Whether for a gathering or a personal treat, this cake is sure to impress
PrintRhubarb Meringue Cake
A rhubarb meringue cake featuring a soft, tender base topped with tangy rhubarb and a light, airy meringue. This dessert beautifully balances sweet and tart flavors in every bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- all-purpose flour
- unsalted butter
- granulated sugar
- eggs (separated)
- milk
- baking powder
- salt
- fresh rhubarb
- cornstarch
- vanilla extract
Instructions
- Preheat oven to 180°C (350°F) and prepare a baking pan.
- Chop rhubarb and toss with sugar and cornstarch, then set aside.
- Cream butter with part of the sugar until light and fluffy, then add egg yolks one at a time.
- Mix in milk and vanilla extract.
- Combine flour, baking powder, and salt, then gradually mix into the wet ingredients.
- Spread batter into the pan and distribute rhubarb on top.
- Bake for about 25 minutes until partially set.
- Beat egg whites until soft peaks form, then add remaining sugar and beat to stiff peaks.
- Spread meringue over the cake and create peaks.
- Bake for another 15–20 minutes until meringue is lightly golden.
- Cool before slicing and serving.
Notes
- Combine rhubarb with strawberries for a sweeter flavor.
- Add lemon zest for extra freshness.
- Sprinkle sliced almonds on the meringue for texture.
- Store in the refrigerator for up to 2 days.
- Best enjoyed fresh due to the meringue topping.
- Bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg
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