Rhubarb meringue cake

Rhubarb meringue cake

22 ratings

Jenny


„A cake that tastes like spring. Its lofty topping of toasted meringue makes an easy recipe look fancy, so it's ideal for serving to company or toting along to a picnic or potluck.“

Difficulty

Hard 💪
30
min.
Preparation
35
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
600 g
rhubarb
320 g
sugar
160 g
all-purpose flour
50 g
ground almonds
½ tsp
salt
2 tsp
baking powder
110 g
butter
2
eggs
1 tsp
vanilla extract
4
egg whites
1 tsp
lemon juice
butter for greasing
Metric
Imperial
  • 600 g rhubarb
  • 320 g sugar
  • 160 g all-purpose flour
  • 50 g ground almonds
  • ½ tsp salt
  • 2 tsp baking powder
  • 110 g butter
  • 2  eggs
  • 1 tsp vanilla extract
  • 4  egg whites
  • 1 tsp lemon juice
  • butter for greasing

Utensils

  • oven
  • sieve
  • rubber spatula
  • springform pan (23-cm/9-inch)
  • cutting board
  • knife
  • 3 mixing bowls
  • stand mixer or hand mixer with beaters

Enjoy with

Café au lait
Enjoy this luscious cake with a cup of freshly brewed Café au lait.

Nutrition per serving

Cal
267
Protein
5g
Fat
10g
Carb
38g

Step 1/8

Preheat oven to 175°C/350°F. Bring butter and eggs to room temperature and butter springform pan. Chop rhubarb.
  • 600 rhubarb
  • butter for greasing
  • oven
  • springform pan
  • cutting board
  • knife

Preheat oven to 175°C/350°F. Bring butter and eggs to room temperature and butter springform pan. Chop rhubarb.

Step 2/8

Combine some of the sugar with rhubarb and let sit for approx. 30 minutes.
  • 2 tbsp sugar
  • mixing bowl
  • rubber spatula

Combine some of the sugar with rhubarb and let sit for approx. 30 minutes.

Step 3/8

Transfer rhubarb to a sieve set over a bowl and let drain for approx. 15 - 20 minutes. Pat dry.
  • mixing bowl
  • sieve

Transfer rhubarb to a sieve set over a bowl and let drain for approx. 15 - 20 minutes. Pat dry.

Step 4/8

Stir together flour, ground almonds, salt, and baking powder and set aside. Cream butter and some of the sugar until light and fluffy, then add eggs one at a time, mixing until well combined. Stir in vanilla.
  • 160 all-purpose flour
  • 50 ground almonds
  • 2 tsp baking powder
  • ¼ tsp salt
  • 110 butter
  • 150 sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • mixing bowls
  • rubber spatula
  • stand mixer or hand mixer with beaters

Stir together flour, ground almonds, salt, and baking powder and set aside. Cream butter and some of the sugar until light and fluffy, then add eggs one at a time, mixing until well combined. Stir in vanilla.

Step 5/8

Carefully fold flour mixture into the batter until combined.

Carefully fold flour mixture into the batter until combined.

Step 6/8

Spread batter evenly into springform pan. Top with drained rhubarb and bake for approx. 20 min., or until the dough begins to turn golden brown.
  • springform pan
  • rubber spatula

Spread batter evenly into springform pan. Top with drained rhubarb and bake for approx. 20 min., or until the dough begins to turn golden brown.

Step 7/8

While the cake bakes, beat egg whites in a clean bowl with a clean whisk on medium speed until they start to foam; add salt and lemon juice. Increase speed gradually until soft peaks form, then slowly incorporate sugar until meringue is stiff and shiny.
  • 4 egg whites
  • 150 sugar
  • ¼ tsp salt
  • 1 tsp lemon juice
  • mixing bowl
  • stand mixer or hand mixer with beaters

While the cake bakes, beat egg whites in a clean bowl with a clean whisk on medium speed until they start to foam; add salt and lemon juice. Increase speed gradually until soft peaks form, then slowly incorporate sugar until meringue is stiff and shiny.

Step 8/8

Spread meringue over rhubarb and return the cake to the oven for approx. 15 min., or until the meringue turns golden brown. Let the cake cool completely. Before removing it from the pan, run a sharp knife along the sides of the cake to loosen it. Enjoy!
  • rubber spatula
  • knife

Spread meringue over rhubarb and return the cake to the oven for approx. 15 min., or until the meringue turns golden brown. Let the cake cool completely. Before removing it from the pan, run a sharp knife along the sides of the cake to loosen it. Enjoy!