Rhubarb 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
Find it online: https://thefamilycooking.com/rhubarb-meringue-cake/
