Rhubarb meringue cake
Delight in a rhubarb meringue cake with a soft, buttery cake base with baked rhubarb throughout. The batter carries a hint of lemon zest and crème fraiche, giving it a smooth texture as it bakes. For the final layer, a soft meringue is spread over the top and baked until beautifully golden and crisp. One slice is never enough.
Ingredients
|
Rhubarb
|
300 g |
|---|---|
|
Sugar
|
2 tbsp |
|
Corn flour
|
1 tsp |
Cake base
|
Butter
|
150 g |
|---|---|
|
Sugar
|
170 g |
|
Egg yolks
|
3 |
|
Creme fraiche
|
100 ml |
|
Vanilla extract
|
1 tsp |
|
Unwaxed lemon, finely grated zest
|
½ |
|
Plain flour
|
200 g |
|
Baking powder
|
1½ tsp |
|
Salt
|
1 pinch |
Meringue
|
Egg whites
|
3 |
|---|---|
|
Sugar
|
200 g |
Instructions
Cake base
Meringue
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Choose rhubarb with firm, sturdy stalks and a fresh, crisp look. The surface should be smooth and tight, without any signs of shrivelling. Skip any stalks that feel soft or bend too easily, as they will not hold up as nicely when baked.
Use a stand mixer or hand mixer to whip the egg whites. The steady, high speed incorporates air efficiently and builds a strong foam. This creates a stable meringue that holds its shape and develops a thick, glossy finish that bakes up crisp on top with a soft centre.
Once the meringue is spread over the top, use the back of a spoon to create soft peaks and swirls. This gives the surface more texture, helping it bake into a beautifully rippled top with lightly crisp tips.
FAQ: Questions about rhubarb meringue cake
With a few key details in place, rhubarb meringue cake becomes an easy bake to return to again and again. In this section, we answer common questions about using frozen rhubarb, how to store the cake, and what to do if the meringue turns sticky.
Why is my meringue weeping or turning sticky?
Meringue will start weeping or turn sticky when the sugar has not fully dissolved into the egg whites. This leaves moisture in the mixture, which can seep out during or after baking. It can also happen if the meringue is under-whipped, making it less stable. To fix this, add the sugar slowly and continue whisking until you get stiff peaks and a smooth, glossy finish.
Can I use frozen rhubarb for my rhubarb meringue cake?
Yes, frozen rhubarb works well in rhubarb meringue cake and can be used straight from the freezer. If thawed first, it tends to release too much liquid, which can make the cake too wet. Simply toss it with the sugar and cornflour as directed, then scatter it over the batter.
How should I store rhubarb meringue cake?
Store rhubarb meringue cake in the fridge, lightly covered with foil or in an airtight container. As meringue is sensitive to moisture, avoid sealing it too tightly, as this can make the surface sticky. The cake will keep for 2–3 days, though the meringue is best on the day of baking. It is best not to freeze the cake, as the meringue does not hold up well once thawed. It tends to lose its structure and become soft and slightly watery.
Nutritional values per serving
Energy:
401 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 1.9 g |
| Protein | 2.7 % | 2.7 g |
| Fat | 45.8 % | 20.8 g |
| Carbohydrates | 51.5 % | 50.8 g |
Welcome spring with our rhubarb meringue cake
The arrival of spring is always marked by the first pink rhubarb stalks, and turning them into a magnificent rhubarb meringue cake is a wonderful way to welcome the warmer days. This cake delights with crisp, sugary meringue and soft, sweet cake that brings out the sharpness of the rhubarb at its centre. It is an irresistible treat that is sure to tempt everyone back for a second slice.
Tender cake topped with juicy rhubarb pieces
The cake bakes into an exceptionally soft and light cake, thanks to carefully creaming the butter and sugar to trap plenty of air. The secret to its tender crumb lies in the addition of crème fraiche, which keeps the texture rich and smooth.
In the oven, the fresh rhubarb pieces on top begin to yield, releasing their tart, vibrant juices into the surface of the cake. This creates a delightfully soaked upper layer that is slightly softer and bursting with bright, zesty flavour.
Soft French meringue baked to a crackled finish
A classic French meringue forms the crowning layer, whipped from egg whites and sugar until thick and glossy. In the oven, the surface turns delicately crisp and crackled, while the middle stays light, fluffy, and softly marshmallow-like. It adds a lovely sweetness to the cake and pairs beautifully with the tart rhubarb underneath.
Serve it as a centrepiece for any gathering
Once this spectacular rhubarb meringue cake is brought to the table, it is hard to imagine anyone resisting a slice. Whether you are hosting a spring lunch in the garden or a birthday celebration, it makes a perfect focal point. For all its grandeur, though, it is just as delightful to enjoy with a steaming cup of tea or coffee on a quiet, rainy afternoon.
After trying this rhubarb meringue cake, there is more to explore with our rhubarb pie, rhubarb strawberry crumble , and rhubarb almond cake.
A few ideas to personalise the recipe
This rhubarb meringue cake recipe is a fantastic canvas for experimentation. A splash of elderflower cordial or rose water in the rhubarb mixture introduces a lovely floral note, while grated fresh ginger contributes a pungent, fiery flavour with strong citrus notes. If you prefer a richer sweetness, use brown sugar instead of white to give the rhubarb a caramel-like note.
If you want to add more flavour to the base, swirl lemon curd through the batter for a tangy surprise, or add dollops of rhubarb jam for concentrated bursts of fruitiness. For a more indulgent dessert, fold white chocolate or mascarpone into the batter to give it a wonderfully creamy, velvety texture.
The meringue can also be customised. Add a few drops of vanilla extract or a pinch of vanilla extract to lend it a sweet aroma, while a little finely grated lemon, lime, or orange zest brings a fresh contrast to the sweet meringue.
Rhubarb has a habit of pulling you back in for another round. When one cake is not quite enough, our collection of easy rhubarb recipes offers plenty of inspiration for what to bake next, while our rhubarb desserts lean fully into the sweet side.
