Camilla Jessen
When rhubarb is in season, there’s one dessert that captures the essence of spring in every bite—this irresistible cake topped with golden, fluffy meringue.
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As the first tender stalks of rhubarb appear, the scent of something sweet often begins to drift from kitchens once more.
One recipe in particular makes a triumphant return each spring: rhubarb cake with a delicate meringue topping.
Tangy, sweet, and beautifully balanced, this cake is not just a seasonal favorite—it’s a centerpiece. Whether served at Easter brunch, shared over coffee, or savored in a quiet moment of indulgence, it brings the taste of spring straight to the table.
With just a few pantry staples and fresh rhubarb, this recipe delivers a cake that’s both rustic and elegant. The contrast of soft sponge, tart rhubarb, and airy meringue is nothing short of magic.
Here’s what you’ll need:
For the batter:
- 600 g rhubarb (unpeeled, cut into 3 cm pieces)
- 150 g flour
- 75 g cornstarch
- 1½ tsp baking powder
- 150 g soft margarine
- 150 g sugar
- 1 packet vanilla sugar
- 3 egg yolks
- 2 whole eggs
For the meringue:
- 3 egg whites
- 1 pinch of salt
- 175 g sugar
- 1 tsp lemon juice
Step-by-Step Guide
- Prep the Rhubarb: Wash and slice the rhubarb. No need to peel—its natural color adds to the cake’s visual appeal.
- Mix the Batter: Combine flour, cornstarch, and baking powder. In a separate bowl, cream margarine, sugar, and vanilla sugar. Mix in the egg yolks and whole eggs one at a time, then fold in the dry ingredients until smooth.
- Bake the Base: Pour the batter into a greased springform pan, distribute the rhubarb evenly on top, and bake at 180°C (top/bottom heat) for about 40 minutes.
- Prepare the Meringue: Beat egg whites with salt until stiff peaks form. Slowly add sugar and lemon juice, whisking until glossy.
- Final Bake: Remove the cake from the oven, gently spread the meringue over the top, and return it to the oven for another 20 minutes, until the meringue is lightly golden.
Make it once, and you’ll understand why this classic continues to win hearts, year after year. After all, this is what spring tastes like.