There are many good reasons why the rhubarb cake with meringue is such a popular classic. The combination – juicy sponge mixture, sweet and sour topping and airy egg snow cover – is simply unbeatable. In addition, the rhubarb meringue cake looks really pretty. Just this delicate pink ?!
I always stick to tried and tested recipes for the delicious spring pastries. Specifically: a mix of grandmas Rhubarb cake with meringue topping and the variant of my future sister-in-law’s grandma. Don’t worry: the recipe is less complicated than the relationships…. The basis: a particularly juicy, rich batter. The difference to normal batter is that I replace part of the flour with ground almonds. These ensure a particularly fine aroma that goes well with the rhubarb, and also more moisture in the dough. In addition, there are only 3 eggsyellow in there, because you need the egg whites for the meringue topping. (Speaking of which, do you know the currant meringue cake?) As usual for sunken fruit cakes, you need small pieces of rhubarb. The only question left is: do you have to peel rhubarb for cake or not?
As is so often the case, the answer is: It depends. For very thick, older sticks, peeling rhubarb is a good idea. Otherwise you will have bothersome fibers in the cake. In my experience, young rhubarb does not have to be peeled. But of course you have to remove the leaves and the dry cut for the rhubarb meringue cake. As for the crumble or the rhubarb crumble cake.
That’s how valuable the rhubarb meringue cake with almonds is
By the way, the meringue rhubarb cake in the pictures is the most expensive of my baking career so far ?. No, I haven’t hidden any gold leaf in it. Only bought rhubarb at the beginning of the season when it wasn’t in the supermarket. At the Munich Viktualienmarkt. The price really hurt … I’m sure I’ll be looking at this special one for years to come Rhubarb cake with meringue remember. Like the pitahaya fruit from 10 years ago, which Jan and I bought for 12 euros. It didn’t even taste good. Very different from this extremely delicious rhubarb meringue cake!
Note: I published this post for the first time in 2019 and last updated in 2021.
Rhubarb meringue cake
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This rhubarb cake with meringue is a delicious spring classic. The juicy almond batter is followed by a slightly sour topping and a sweet whipped cream topping
Quantity: 1 Springform pan 26 cm
For the batter
- 140 Gram Butter soft
- 110 Gram Zucker
- 3 medium sized egg yolk
- 1 medium sized No
- 150 Gram wheat flour
- 100 Gram Almonds ground and blanched
- 2 teaspoon baking powder
- 1 teaspoon ground lemon peel
- 4 tablespoon milk rough indication
- 30 Gram Almonds chopped
For the meringue topping
- 3 medium sized protein
- 1 Socket salt
- 100 Gram Zucker
First, clean the rhubarb and cut into small pieces. Peeling is only necessary if the rhubarb is a bit older. Grease a springform pan (26 cm) and dust with flour. Preheat the oven to 175 degrees top and bottom heat.
Beat the softened butter with the sugar until frothy. Separate 3 eggs. Set aside the egg whites for the meringue topping. Stir in the egg yolks and 1 whole egg one after the other and beat each mixture well until frothy. Mix the flour with the almonds, lemon zest and baking powder. Stir in alternately with the milk. The dough should fall from the spoon with difficulty. Finally fold in the chopped almonds.
Pour the dough into the mold, smooth it out and cover with pieces of rhubarb. Press it in slightly. Bake the cake for about 35 minutes.
Prepare the meringue after about 30 minutes of baking. Beat egg whites with salt until they are half stiff. Then slowly pour in the sugar and whip everything until it is completely stiff. Spread the meringue on the pre-baked cake – either dome-shaped or with small tips or straight. Bake the cake at 190 degrees for another 15 minutes and brown. Make sure that the meringue top does not get too dark.
Tips & tricks for batter
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