Rhubarb meringue cake

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: Easy

Time: 30 min. preparation time, 35 min. baking time

Nutrition: Calories ca 267 / Protein 5g / Carbohydr. 38g / Fat 10g

Ingredients (12 servings)

600 grhubarb
325 gsugar (divided)
160 gall-purpose flour
55 gground almonds
0.5 tspsalt (divided)
2 tspbaking powder
113 gbutter
1 tspvanilla extract
4egg whites
1 tsplemon juice
butter for greasing


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

Wine Tip

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

Step 1

Rhubarb meringue cake

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

springform pan, cutting board, knife

600 g rhubarb / butter for greasing

Step 2

Rhubarb meringue cake

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

mixing bowl, rubber spatula

2 tbsp sugar

Step 3

Rhubarb meringue cake

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

mixing bowl, sieve

Step 4

Rhubarb meringue cake

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.

mixing bowls, rubber spatula, stand mixer or hand mixer with beaters

160 g all-purpose flour / 55 g ground almonds / 2 tsp baking powder / 0.25 tsp salt / 113 g butter / 150 g sugar / 2 eggs / 1 tsp vanilla extract

Step 5

Rhubarb meringue cake

Carefully fold flour mixture into the batter until combined.

Step 6

Rhubarb meringue cake

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

Step 7

Rhubarb meringue cake

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.

mixing bowl, stand mixer or hand mixer with beaters

4 egg whites / 150 g sugar / 0.25 tsp salt / 1 tsp lemon juice

Step 8

Rhubarb meringue cake

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!