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    Where Is My Spoon > Recipes > Sweets > Cakes

    Rhubarb Meringue Cake

    Published by: Adina June 3, 2023 ยท Last modified: June 21, 2024 6 Comments
    Jump to Recipe
    pinterest image with title for rhubarb meringue cake.

    The rhubarb meringue cake is a delicious dessert that combines tart rhubarb with sweet meringue. The perfect cake for the rhubarb season!

    one square of rhubarb cake with meringue with a fork stuck into it.

    Todayโ€™s rhubarb meringue cake is a delightful dessert that combines contrasting flavors and textures in perfect harmony.

    The tartness of the rhubarb is perfectly balanced by the sweetness of the meringue, and the soft, comforting cake is topped with a cloud-like meringue with a crispy exterior and soft, fluffy interior.

    Another bonus of this rhubarb meringue cake recipe is that you can use leftover egg whites to make the topping (I always seem to have a few bags of frozen egg whites in the freezer).

    Check out another cake using them: this simple and delicious Egg White Cake. Or try another one of our favorite recipes, this German Rhubarb Meringue Tart.

    Jump to recipe
    • Recipe ingredients
    • How to make rhubarb meringue cake?
    • Expert Tips
    • Recipe FAQ
    • More meringue cakes
    • More rhubarb cakes
    • Recipe
    • Rhubarb Meringue Cake โ€“ Romanian Desserts

    Recipe ingredients

    listed ingredients for rhbuarb cake with meringue topping.

    Cake ingredients

    • Rhubarb adds a tangy and slightly sour taste to the cake. The rhubarb season starts in April and ends sometime in June, so if you want to make this rhubarb meringue cake, now is the time.
      • Use fresh rhubarb stalks from the garden or the supermarket (discard the leaves; they are poisonous). Don't peel the stalks; just clean them properly and remove the lower whitish part.
    • Granulated sugar is used in different parts of the rhubarb meringue cake. It is used to steep the rhubarb pieces and remove the excess liquid, it sweetens the cake base, and itโ€™s beaten with the egg whites to create the meringue.
    • Butter is a key ingredient in the cake batter, making the cake rich, flavorful, moist, and tender.
    • Eggs: You will need four eggs for the batter and four egg whites for the topping.
    • All-purpose flour is the main dry ingredient in the cake base, providing structure and helping bind the other ingredients together.
    • Baking powder is the leavening agent that helps the cake rise.
    • Vanilla extract to enhance the flavor.
    • Milk will contribute to a moist and tender texture.

    Meringue ingredients

    • Egg whites are the main meringue component, providing structure and stability when whipped. They must be at room temperature for best results.
    • Sugar sweetens and helps the egg whites hold shape.
    • Vinegar is used as an acidic ingredient to stabilize the foam.
    • A pinch of salt balances the flavors and enhances the taste.
    bitten piece of rhubarb and meringue cake.

    How to make rhubarb meringue cake?

    • Preheat the oven and line a baking sheet with parchment paper.

    Prepare the rhubarb:

    • Discard the leaves, wash and dry the stalks and remove and discard the whitish lower ends.
    • Cut the stalks into slices about as thick as your finger (1).
    • Mix the pieces with 2 tablespoons of sugar and place them in a colander.
    • Drain for about 30 minutes. This step helps remove the excess moisture and prevents the cake base from getting soggy.
    chopped fresh asparagus on a gray chopping board.

    Make the cake base:

    • Wet ingredients: Beat sugar and soft butter in a large mixing bowl until fluffy (2). Scrape.
    • Add the eggs, one at a time, and then add vanilla extract and a pinch of salt (3). Scrape.
    collage of two pictures of beating butter with sugar and adding eggs.
    • Dry ingredients: Mix flour and baking powder in a separate bowl.
    • Combine: Incorporate half of the flour mixture and then half of the milk into the egg mixture (4). Add the remaining flour, incorporate, add the remaining milk, and mix again on low speed (5). Scrape.
    collage of two pictures of making batter for cake in a bowl.

    Bake:

    • Pour the batter into the prepared baking dish.
    • Pat the rhubarb slices dry with paper towels and arrange them on top of the batter (6).
    • Bake in the preheated oven for about 40 minutes (7).
    collage of two pictures of rhubarb cake before and after baking.

    Make the meringue:

    • Prepare the topping during the last 10 minutes of the cakeโ€™s baking time.
    • Place the egg whites in a spotless mixing bowl and use very clean beaters to beat them (See Expert Tips).
    • Beat them on high speed until they begin to foam (8). Then, add salt and vinegar and continue beating until soft peaks start to form.
    • Start adding the sugar gradually. Continue beating until the meringue is stiff and glossy (9).
    collage of two pictures of making meringue in a large bowl.

    Finish baking:

    • Spread the meringue evenly over the cake (10), return the rhubarb cake to the oven, and bake it for another 10 to 15 minutes or until the meringue is golden (the exact time depends on your oven) (11).
    • Let the cake cool completely before you slice it.
    collage of two pictures of meringue cake before and after baking.

    Expert Tips

    Most important tip: Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).

    Beating egg whites: Make sure the bowl and the beaters you are using are perfectly clean and dry; any trace of fat will prevent the egg whites from stiffening.

    Discard the rhubarb leaves; they are poisonous!

    Avoid overbeating the meringue: Stop beating it once it reaches stiff peaks. Overbeating can cause the meringue to become grainy and lose its smooth texture.

    When spreading the meringue over the rhubarb filling, do it gently to avoid deflating it. Start from the edges and work your way toward the center.

    Recipe FAQ

    What is meringue?

    A sweet and airy mixture made from whipped egg whites and sugar. It creates a light and fluffy layer on top of the cake, with a crisp exterior and a soft, pillowy interior.

    Can I use frozen rhubarb for the cake?

    Sure. Mix it with the sugar, let it thaw, and drain in the colander as instructed. Pat it dry before placing it on the batter.

    Can I use a different fruit instead of rhubarb?

    Yes, you can experiment with different fruit or berries. If using anything else, skip the steeping step and adjust the sugar amount in the batter according to the sweetness of the fruit you choose.

    Can I make rhubarb cake in advance?

    You can make it one day in advance. Let it cool completely in the pan, then cover it with a large, clean kitchen towel. Leave it at room temperature (not too warm) until the next day.
    If the weather is hot, do refrigerate the cake.

    How to store the cake?

    Store it in an airtight container at room temperature for 1-2 days.
    To keep it longer, refrigerate it in an airtight container; this way, it will last 3-4 days. Let it come to room temperature before serving it again.
    Meringue doesnโ€™t freeze well.

    square cake slices with meringue on a vintage platter.

    More meringue cakes

    • one meringue brownies topped with melting chocolate flakes, several others behind it.
      Meringue Brownies
    • slice of polish tort bezowy with meringue and filled with cream.
      Polish Cake with Meringue โ€“ Tort Bezowy
    • a slice of lemon merigue pie with thick golden filling.
      The Best Lemon Meringue Pie Recipe
    • vintage fork stuck in a piece of mandarin cake with cream.
      German Mandarin Cream Cake

    More rhubarb cakes

    • Rhubarb Crumb Cake
    • Rhubarb and Ginger Cake
    • Strawberry Rhubarb Bundt Cake
    • Rhubarb Crumble Tart with Strawberries
    • Rhubarb Loaf Cake with Blackberries
    • Rhubarb Blueberry Pie

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    sliced cake with rhubarb and meringue on a platter.

    Rhubarb Meringue Cake โ€“ Romanian Desserts

    This rhubarb meringue cake is a delicious dessert that combines rhubarb's tartness with meringue's sweetness and lightness.
    4.67 from 3 votes
    Print Pin Share GrowSaved! Rate
    Course: Cakes
    Cuisine: Romanian
    Prep Time: 40 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 16 pieces
    Calories: 324kcal
    Author: Adina

    Equipment

    • Deeper baking dish about 32x32 cm/ 12.5x12.5 inch
    • Electric mixer or stand mixer
    • Parchment paper
    • Colander
    • Rubber spatula
    Prevent your screen from going dark

    Ingredients 

    Rhubarb cake (Note 1):

    • 500 g rhubarb 1 lb
    • 2 tablespoons granulated sugar
    • 250 g granulated sugar 1 ยผ cups/ 9 oz
    • 200 g unsalted butter 7 oz/ 1 ยพ sticks soft
    • 4 eggs large Note 2
    • 1 teaspoon vanilla extract
    • a pinch of salt
    • 400 g all-purpose flour 14 oz/ 3 cups Note 3
    • 2 teaspoons baking powder 10 g
    • 230 ml whole milk 1 cup

    Meringue topping:

    • 4 egg whites total weight 125 g/ 4 ยฝ oz
    • pinch of salt
    • 1 teaspoon vinegar
    • 150 g granulated sugar ยพ cup/5 ยฝ oz

    Instructions

    • Preheat the oven to 180ยฐC/ 350ยฐF and line the baking dish with parchment paper.

    Prepare the rhubarb:

    • Chop rhubarb: Discard the leaves, wash and dry the stalks, and remove and discard the whitish lower ends. Cut the rhubarb into slices as thick as your finger
      500 g/ 1 lb
    • Mix the rhubarb with sugar and place it in a colander.
      2 tablespoon sugar
    • Drain for about 30 minutes, then pat the pieces dry with paper towels.

    Make the cake base:

    • Wet ingredients: Beat sugar and soft butter in a large mixing bowl until fluffy, 4-5 minutes. Add the eggs, one at a time beating for about 30 seconds after each addition. Add vanilla extract and a pinch of salt as well. Scrape the bowl with the rubber spatula a few times in between.
      250 g/ 1 ยผ cups sugar + 200 g/ 1 ยพ sticks butter + 4 eggs + 1 teaspoon vanilla extract + pinch of salt
    • Dry ingredients: Mix flour and baking powder in a separate bowl.
      400 g7 14 oz/ 3 cups flour + 2 teaspoon baking powder
    • Combine: Add half of the flour mixture and mix it in shortly and at low speed. Next, add half of the milk and incorporate. Add the remaining flour, combine, add the remaining milk, and mix again on low speed.

    Bake:

    • Pour the batter into the prepared baking dish.
    • Pat the rhubarb slices dry with paper towels and arrange them on top of the batter.
    • Bake in the preheated oven for about 40 minutes.

    Make the meringue:

    • Make the meringue during the last 10 minutes of the cakeโ€™s baking time.
    • Place the egg whites in a spotless mixing bowl and use very clean beaters to beat them (Note 4). Beat them on high speed until they begin to foam. Then, add salt and vinegar and continue beating until soft peaks start to form.
      4 egg whites + pinch of salt + 1 teaspoon viengar
    • Start adding the sugar gradually. Continue beating until the meringue is stiff and glossy (donโ€™t overbeat it).
      150 g/ ยพ cup sugar

    Finish baking:

    • Spread the meringue evenly over the cake, and return the cake to the oven.
    • Bake for another 10 to 15 minutes or until the meringue is golden (the exact time depends on your oven).
    • Let the cake cool completely before you slice it.

    Notes

    1. Scale: Always use a digital kitchen scale in baking; it guarantees the best results(the Amazon affiliate link opens in a new tab).
    2. Egg size: If you live in Germany (where this kind of cake is very popular), please use medium eggs.
    3. Again, I strongly recommend using a scale to measure the flour and the butter. I measured the 400 g in cups and had 3 cups of flour, but that result can easily differ from one person to another. If you google it, google will tell you that 400 g is 3.2 cups of flour.
    4. Egg whites: Use a very clean bowl and beaters for making the meringue; any trace of fat will prevent the egg whites from stiffening.

    Nutrition

    Serving: 1piece | Calories: 324kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 231mg | Fiber: 2g | Sugar: 27g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Kim says

      August 02, 2017 at 11:16 pm

      What a great sounding cake! My parents used to grow a patch of rhubarb every year and my father would make strawberry rhubarb pie. I'm sure it was more of a joint effort between mom and dad because I can't see my dad rolling a pie crust! I laugh to think of it. But, I love the tartness rhubarb and can only imagine how well it plays with the sweet meringue. Stunning photos as always.

      Reply
    2. grace says

      July 19, 2017 at 10:00 pm

      i've never really liked meringue but this cake looks so appealing! you must be working magic. ๐Ÿ™‚

      Reply
    3. Chris Scheuer says

      July 19, 2017 at 2:16 am

      This looks fantastic! I love the combination, so wishing rhubarb was in season here. Pinning for another day (season)!

      Reply
    4. Alina says

      July 18, 2017 at 8:04 pm

      Yummy! I want to make this cake again, but I don't know if I can find rhubarb so easily during this time of year. I was amazed to even find it this spring. I wonder what it would taste like with apricots. ๐Ÿ™‚

      Reply
    5. Anca says

      July 18, 2017 at 5:56 pm

      It looks delicious. I like rhubarb and meringue, so I'm sure I would love the dessert too.

      Reply
    6. Angie@Angie's Recipes says

      July 18, 2017 at 11:19 am

      I haven't had any rhubarb cake this cake...now I really crave one piece. This looks so beautiful with that thick meringue layer.

      Reply
    4.67 from 3 votes (3 ratings without comment)

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