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Rhubarb Meringue Cake is one of the two most baked rhubarb cakes we make in Germany. The contrast of the sour/tart-tasting rhubarb and the sweetness of the cake and meringue creates a heavenly taste! We also bake this cake as a version with fresh red currants in summer instead of the rhubarb.
Ingredients
For the cake batter & cake
- 600 g Rhubarb, fresh or 450 g frozen
- 150 g Butter soft
- 100 g Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 3 Egg Yoolks
- 150 g Flour All Purpose
- 75 g Corn Starch
- 2 tsp Baking Powder
For the meringue
- 3 Egg Whites
- 150 g Confectioners Sugar
- 1 pinch Salt
- 1 tbsp Lemon Juice
- 50 g Almond Meal / Almond Flour
Instructions
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If using fresh rhubarb, wash it, remove strings and tough parts, cut into bite-size.
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Prepare a baking pan with parchment paper on the bottom and grease the sides with butter.
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Preheat the oven to 175°C / 350°F (convection oven).
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In a large bowl, whisk the butter and sugar at high speed until foamy and the sugar has dissolved.
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Slow down the speed of the mixer, add 2 eggs and 3 egg yolks – one at a time while mixing.
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In a different bowl, mix the flour, starch, and baking powder.
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Add ⅓ of the dry ingredients to the butter mixture, start to whisk, and keep adding the dry ingredients and mix until it is all incorporated. Don’t mix too long or your cake will be chewy!
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Fill the batter into the cake pan, then put the rhubarb on top of the batter. Press the rhubarb into the batter.
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Bake the cake for 20 minutes. In the meantime, prepare the meringue.
Make the meringue
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In a clean and grease-free bowl, whisk the egg whites with a pinch of salt until firm.
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Add the almond meal and lemon juice and incorporate.
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When the cake has baked for 20 minutes, take it out but leave the oven on heat.
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Spread the meringue on top of the cake or use a piping bag to set the meringue in dots onto the cake.
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Put the cake back into the oven for another 15 to 25 minutes – check with a wooden skewer if the cake is baked through at the center.
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If the meringue gets too dark while baking, cover it with some aluminum foil.
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Remove the cake from the oven and let cool completely before removing the pan.
