Quick Recipe Version (TL;DR)
Quick Ingredients
- 750 g rhubarb, trimmed and sliced
- 50 g plus 150 g granulated sugar, divided
- 1–2 tbsp lemon juice, divided
- 1 tbsp plus 1 tsp cornstarch, divided
- 125 g unsalted butter, soft
- 1 tsp vanilla extract or 1 sachet vanilla sugar
- 3 eggs (M), for batter
- 200 g all-purpose flour + 2 tsp baking powder
- 60 ml milk
- 4 egg whites (L) for meringue
- Optional: 2–3 tbsp sliced almonds, icing sugar for dusting
Do This
- 1. Line a 26 cm springform tin with baking paper, grease sides, and preheat oven to 180°C top/bottom heat (160°C fan). Toss rhubarb with 50 g sugar and 1 tbsp lemon juice; set aside 10–15 minutes.
- 2. Cream butter, 150 g sugar, vanilla, and a pinch of salt until light. Beat in 3 eggs one at a time.
- 3. Mix flour with baking powder, then fold into batter alternately with milk to make a thick, spreadable batter. Spread into pan.
- 4. Drain rhubarb, toss with 1 tbsp cornstarch, then scatter evenly over batter. Bake 30–35 minutes until lightly golden and almost set.
- 5. Near the end of baking, beat 4 egg whites with 1 tsp lemon juice to soft peaks. Gradually add 200 g sugar and 1 tsp cornstarch; whip to glossy stiff peaks.
- 6. Reduce oven to 160°C (140°C fan). Spoon or pipe meringue over hot cake, forming swirls. Bake 15–18 minutes until lightly caramelized.
- 7. Cool in the pan on a rack at least 30 minutes. Run a knife around the edge, release the ring, slice, and serve just warm or at room temperature.
Why You’ll Love This Recipe
- Perfect spring balance of tart rhubarb and sweet, cloud-like meringue.
- Soft, buttery base that stays moist and soaks up the rhubarb juices without getting soggy.
- Looks bakery-fancy, but uses simple pantry ingredients and straightforward techniques.
- Ideal for coffee time, Easter brunch, or any spring gathering.
Grocery List
- Produce: Rhubarb stalks, lemons
- Dairy: Unsalted butter, milk
- Pantry: All-purpose flour, granulated sugar, icing sugar (optional), vanilla extract or vanilla sugar, baking powder, cornstarch, salt, sliced almonds (optional)
Full Ingredients
For the Rhubarb Layer
- 750 g rhubarb (about 7–8 medium stalks), trimmed and cut into 1–1.5 cm pieces
- 50 g granulated sugar (about 4 tbsp), for macerating
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp cornstarch, to thicken the juices
For the Cake Base (Rührteig)
- 125 g unsalted butter, very soft (about 9 tbsp)
- 150 g granulated sugar (about ¾ cup)
- 1 tsp vanilla extract or 1 sachet (8 g) vanilla sugar
- 1 pinch fine salt
- 3 medium eggs, at room temperature
- 200 g all-purpose flour (about 1⅔ cups, spooned and leveled)
- 2 tsp baking powder (about 8 g)
- 60 ml milk, at room temperature (4 tbsp)
For the Meringue Topping
- 4 large egg whites (about 140 g), at room temperature
- 200 g granulated sugar or caster sugar (about 1 cup)
- 1 tsp cornstarch
- 1 tsp lemon juice or ¼ tsp cream of tartar (for stability)
Optional Garnish
- 2–3 tbsp sliced almonds, scattered over the meringue before baking
- Icing sugar, for light dusting before serving
- A few very thin slices of fresh rhubarb or lemon zest curls, for decoration
Step-by-Step Instructions
Step 1: Prepare the pan, oven, and rhubarb
Line the base of a 26 cm (10 inch) springform tin with baking paper. Grease the sides lightly with butter. This helps the cake release cleanly and keeps the meringue from sticking.
Preheat your oven to 180°C top/bottom heat (or 160°C fan / 350°F). Preheating ensures the batter rises nicely and the rhubarb starts cooking immediately.
Trim the rhubarb ends and any stringy bits, then cut into small pieces, about 1–1.5 cm. Place in a bowl and toss with 50 g sugar and 1 tbsp lemon juice. Set aside for about 10–15 minutes while you prepare the batter. The sugar will draw out some of the juice, softening the rhubarb and boosting its flavor.
Step 2: Make the buttery cake base
In a large mixing bowl, beat the 125 g soft butter, 150 g sugar, vanilla, and a pinch of salt with a hand mixer or stand mixer until very light and fluffy, about 3–4 minutes. Scrape down the sides once or twice so everything mixes evenly.
Add the 3 eggs one at a time, beating well after each addition. The mixture should look creamy and slightly increased in volume. If it looks a bit curdled, do not worry; it will come together once the flour is added.
In a separate bowl, whisk together the 200 g flour and 2 tsp baking powder. Add the dry ingredients to the butter mixture in two additions, alternating with the 60 ml milk. Mix on low speed just until a smooth, thick, spreadable batter forms. Do not overmix; stop as soon as no dry flour remains.
Scrape the batter into the prepared springform tin and spread it evenly with a spatula, making sure it reaches the edges.
Step 3: Add the rhubarb and pre-bake the cake
By now the rhubarb will have released some juice. Tip it into a fine sieve set over a bowl and let excess liquid drain off for a minute. You do not need to press it; a gentle drain is enough. Discard the liquid or save it to stir into sparkling water.
Sprinkle the drained rhubarb with 1 tbsp cornstarch and toss to coat lightly. This prevents the cake from becoming soggy by thickening the juices as it bakes.
Scatter the rhubarb evenly over the batter, right to the edges. It will look like a lot, but it bakes down wonderfully and gives the cake its signature tangy layer.
Place the tin on the middle rack of the preheated oven and bake for 30–35 minutes, until the cake is lightly golden at the edges and just set in the center. A skewer inserted into the batter (not the rhubarb) should come out mostly clean. While the cake bakes, prepare the meringue.
Step 4: Start the meringue while the cake bakes
About 10 minutes before the cake’s first baking time is up, begin making the meringue. This timing ensures the meringue is ready as soon as you need it.
Place the 4 egg whites in a clean, grease-free mixing bowl. Any trace of fat can prevent them from whipping properly, so make sure the bowl and beaters are spotless. Add the 1 tsp lemon juice or ¼ tsp cream of tartar.
Beat on medium speed until the egg whites are foamy, then increase to medium-high and whip until soft peaks form; when you lift the beaters, the peaks should just start to hold their shape but still flop over at the tip.
Step 5: Whip the meringue to glossy stiff peaks
With the mixer running on medium-high speed, slowly sprinkle in the 200 g sugar, about 1–2 tablespoons at a time. Take your time; this slow addition helps dissolve the sugar and creates a stable, glossy meringue.
Once all the sugar is in, continue beating for another 2–3 minutes, until the mixture is thick, very glossy, and forms stiff peaks that stand straight up when the beaters are lifted. Rub a little between your fingers; it should feel mostly smooth, with only a hint of graininess at most.
Finally, sift in the 1 tsp cornstarch and gently fold it through with a spatula. The cornstarch helps keep the meringue marshmallowy inside and prevents weeping.
Step 6: Add the meringue topping and finish baking
When the cake has baked for 30–35 minutes and is almost cooked through, remove it from the oven and reduce the temperature to 160°C top/bottom heat (or 140°C fan / 320°F).
Working quickly but carefully, spoon the meringue over the hot rhubarb layer. Spread it right to the edges, sealing it against the sides of the tin (this helps it stay lifted and reduces shrinking). Use the back of a spoon to create soft peaks, swirls, or waves. If using, sprinkle over the sliced almonds.
Return the cake to the oven and bake for a further 15–18 minutes, until the meringue is set on the outside, lightly golden, and softly caramelized at the tips. It should feel dry to the touch on top but still have a little give underneath.
Remove from the oven and place the tin on a wire rack. Let the cake cool in the tin for at least 30 minutes. Run a thin knife around the edge to loosen any stuck meringue, then gently release the springform ring.
Serve slightly warm or at room temperature. Just before serving, dust lightly with icing sugar and garnish with thin rhubarb slices or lemon zest, if you like.
Pro Tips
- Room-temperature eggs whip best: Take eggs out 30 minutes before starting so the whites whip up to maximum volume and the batter emulsifies smoothly.
- Do not skip draining the rhubarb: Macerating and briefly draining keeps the cake from becoming soggy while still giving plenty of juicy rhubarb flavor.
- Use a clean, dry bowl for meringue: Even a little grease or egg yolk will prevent stiff peaks. If in doubt, wipe the bowl with a little lemon juice and dry well.
- Create peaks for pretty browning: The more swirls and peaks you make in the meringue, the more golden, caramelized ridges you will get on top.
- Let it cool before cutting: The meringue and rhubarb set as they cool. Cutting too hot can make the layers slide and the slices messy.
Variations
- Spiced rhubarb: Toss the rhubarb with ½ tsp ground cinnamon or cardamom along with the sugar for a warmer, more aromatic flavor.
- Almond twist: Replace 50 g of the flour in the batter with finely ground almonds and add a few drops of almond extract. Top with plenty of sliced almonds on the meringue.
- Mixed fruit version: Use 500 g rhubarb and 250 g sliced strawberries or raspberries (add berries just before baking, do not macerate them) for a sweeter, more colorful spring cake.
Storage & Make-Ahead
This cake is at its very best on the day it is baked, when the meringue is crisp on the outside and soft inside. Once completely cool, cover loosely (a large inverted bowl or a cake dome works well) and keep at cool room temperature for up to 1 day. Avoid airtight containers, as they trap moisture and make the meringue sticky.
For short-term storage, you can also refrigerate leftovers for up to 2 days. The meringue will soften and may weep slightly, but the cake will still taste delicious. Bring to room temperature before serving for the best texture.
To get ahead, you can bake the cake base with rhubarb (without the meringue) several hours in advance or even the day before. Wrap and keep at room temperature. Shortly before serving, whip the meringue, spread it on top, and bake just the second stage (15–18 minutes) until golden.
Freezing is not ideal because meringue does not thaw well, but you can freeze the prebaked rhubarb cake base (without meringue) for up to 2 months, well wrapped. Defrost completely at room temperature, then add fresh meringue and bake as directed.
Nutrition (per serving)
Approximate values per slice (1 of 12): about 285–320 kcal, 6–8 g fat, 50–55 g carbohydrates, 2–3 g fiber, 5–6 g protein, and 28–32 g sugar. These numbers will vary slightly depending on exact ingredients and portion size.
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