Finally! They are here. You can find those red and green stems almost everywhere, at the weekly market, the supermarket, and even in some gardens. Exactly, it’s rhubarb season. There are people out there who peel the rhubarb, dip it into sugar, and eat it right away. Eww…just imagining it makes me cringe. I have something better. A little recipe treasure from my granny. It’s called rhubarb meringue cake.

Rhubarb Meringue Cake

the cut rhubarb meringue cake

I really like this cake, which wasn’t always the case. As a kid I have been a really picky eater. I loathed rhubarb:

When I was younger, I went to my granny for lunch. And when I saw a teaspoon on the laid table, I asked her: “What kind of dessert do you have?’ Normally, you won’t be able to spoil my anticipation for dessert. But if I heard the words “stewed rhubarb’ my euphoria faded away quickly. It had to be mixed with half a can of spray cream to make this auburn and sour purree to make it tempting for me.

Rhubarb Meringue Cake from above

But now it’s different. My granny’s rhubarb meringue marks a new beginning for me. It’s a therapy of my rhubarb phobia. And it really works. Maybe this is due to my taste buds which changed over the years. Or it’s due to the combination of the sponge cake, the chopped rhubarb and the meringue. But what am I talking about? I am interested in your opinion. What do you think of this recipe?

Taking a look inside the rhubarb meringue cake

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Granny's Rhubarb Meringue Cake
Prep Time 15 minutes
Cook Time 60 minutes
Servings
pieces
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
pieces
Ingredients
Instructions
  1. batter the butter and sugar. Separate three of four eggs. Add the egg yolk and a whole egg to the dough and mix it. Beat the egg whites until stiff and put them aside.
  2. Sift the flour together with the baking powder and mix it with the dough. If the dough is crumbly add milk and stop when the mixture is creamy but it shouldn't be too easy to spread. Fill the dough into a greased springform pan.
  3. Chop the rhubarb and arrange the pieces on the cake. Put it into the oven (338|170°C) and bake the cake for 40 Minutes.
  4. Gradually add the sugar to the beaten egg whites and stirr it.
  5. If the sponge cake is baked. Spread the meringue on the warm cake and bake it for another 15 to 20 minutes.
Recipe Notes

Instead of spreading the chopped rhubarb onto the sponge cake, you can mix it with the cake.

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Well, I will enjoy the last sunbeams while eating a piece of this rhubarb meringue cake. What are you going to do?

the cut rhubarb meringue cake

With this in mind,

Have fun with my rhubarb therapy.

a piece of the rhubarb cake