Rhubarb meringue cake

Rhubarb meringue cake

Based on 82 ratings

Difficulty

Hard 💪

Preparation

30 min

Baking

35 min

Resting

60 min

Ingredients

2Servings
100 g
rhubarb
53⅓ g
sugar
26⅔ g
all-purpose flour
8⅓ g
ground almonds
tsp
salt
tsp
baking powder
18⅓ g
butter
eggs
tsp
vanilla extract
egg whites
tsp
lemon juice
butter for greasing
MetricImperial

Utensils

oven, springform pan, cutting board, knife, mixing bowl, rubber spatula, sieve, mixing bowls, stand mixer or hand mixer with beaters

How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-beat-egg-whites

How to beat egg whites

Nutrition per serving

Cal267
Fat10 g
Protein5 g
Carb38 g
  • Step 1/8

    Preheat oven to 175°C/350°F. Bring butter and eggs to room temperature and butter springform pan. Chop rhubarb.
    • 100 g 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.
    • 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.
    • 26⅔ g all-purpose flour
    • 8⅓ g ground almonds
    • tsp baking powder
    • tsp salt
    • 18⅓ g butter
    • 25 g sugar
    • eggs
    • 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.
    • egg whites
    • 25 g sugar
    • tsp salt
    • 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!

  • Enjoy your meal!

    Rhubarb meringue cake

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