Homemade Rhubarb Cake with Meringue Topping

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Homemade Rhubarb Cake

The Homemade Rhubarb Cake is prepared with a stirred batter, filled with skinned cut rhubarb and topped with meringue.

Ingredients for Homemade Rhubarb Cake:

  • 600 g (1.32 lb) of rhubarb
  • 150 g (5.29 oz) of butter, soft
  • 2 tablespoons of oil
  • 150 g (5.29 oz) of sugar
  • 1 package of vanilla sugar OR 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 1 egg, XL
  • 3 egg yolks, XL
  • 150 g (5.29 oz) of flour, all-purpose
  • 125 g (4.4 oz) of Gustin OR potato starch OR cornstarch
  • 2 teaspoons of baking powder

Ingredients for Meringue:

  • 3 egg whites, XL
  • 150 g (5.29 oz) of sugar
  • 1 pinch of salt
  • 1 tablespoon of lemon juice

Ingredients for Homemade Rhubarb Cake

Preparation of Homemade Rhubarb Cake:

Start the cake while preparing the rhubarb. Cut about ¼ inch on both sides of the rhubarb stem. Skin the rhubarb by sticking the tip of a small knife about 1 inch above the end into the upper layer of the rhubarb stem. Lift the skin with the knife and pull the skin. Make sure not to stick the knife too far into the rhubarb stem as by doing so you could pull off the fruit flesh as well. Cut the skinned rhubarb into pieces about ¾-1 inch in length. Place in a bowl and put aside.

Preparation of Rhubarb 

Preparation of the Batter:

Beat the soft butter and oil in a bowl using a handheld electric mixer. Mix the sugar, vanilla sugar, and salt and add slowly to the butter mix until the sugar dissolves. Add the egg and egg yolks one at the time and beat the ingredients until creamy.

Mix the flour, starch, and baking powder and sift over the butter-egg mixture. Beat the ingredients until they are combined.

Preparation of batter for Homemade Rhubarb Cake 

Spread the batter evenly into a springform (28 cm – 11 inch) covered with baking paper. Place the cut rhubarb on top and slightly press them into the batter.

Preparation of batter for baking of the Homemade Rhubarb Cake  Baking of the Homemade Rhubarb Cake

Preheat the oven to 180°C – 360°F. Place the cake on the middle roast and bake for 20-25 minutes.

Preparation of the Meringue:

While the cake is baking, prepare the meringue. Beat the egg whites until foamy. Add the sugar mixed with the salt slowly to it and continue beating until stiff then add the lemon juice.

After 20-25 minutes of baking time, take the cake out of the oven, and spread the meringue in the shape of clouds on top. Make sure to leave a gap of 1 cm – ½ inch between the sides of the springform and the meringue. Place the cake back into the oven and continue baking for 10-15 more minutes. When the tips of the meringue are light brown, the cake is finished.

Preparation of Meringue  Spreading the meringue onto the Homemade Rhubarb Cake

Turn the oven off and leave the cake for 20 more minutes in the oven before opening the door.

Take the cake out of the oven and open the Springform. Carefully loosen the paper from the cake using a wet knife. Let the Homemade Rhubarb Cake cool down on a cooling rack.

Finishing the Homemade Rhubarb Cake 

To make the Traditional Rhubarb Cake with Crumble Topping click here, the Plum Cake in a Springform Pan click here, and the Apple Cake click here.

Homemade Rhubarb Cake