Rhubarb Cake With Meringue Recipe

Prepare Rhubarb Mixture

Preheat your oven to 350°F (175°C). Wash and chop 2 cups of fresh rhubarb into small pieces and set aside.

Make the Cake Batter

In a mixing bowl, cream together 1/2 cup (115g) of softened butter and 1 cup (200g) of granulated sugar until light and fluffy. Add 2 egg yolks (set the whites aside for the meringue), one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together 1 1/2 cups (190g) of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup (120ml) of milk, and mix until just combined.

Assemble the Cake

Gently fold the rhubarb pieces into the cake batter. Spread the batter evenly into a greased 9-inch round cake pan.

Bake the Cake

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Prepare the Meringue

In a clean, dry bowl, whip the 2 reserved egg whites with a hand mixer until soft peaks form. Gradually add 1/2 cup (100g) of granulated sugar, continuing to beat until stiff peaks form.

Top with Meringue

Once the cake has cooled, spread the meringue over the top, creating peaks with the back of a spoon for a decorative effect.

Final Bake

Return the cake to the oven and bake for 10-12 minutes at 350°F (175°C), or until the meringue is golden brown. Watch carefully to prevent burning.

Cool and Serve

Allow the cake to cool slightly before serving. Enjoy your Rhubarb Cake with Meringue!