Rhubarb Meringue Cake Recipe

Name: Rhubarb Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, separated; 1/2 cup butter, softened; 1/2 cup sugar; 1/4 cup whole milk; 1/2 teaspoon vanilla extract; 1 cup cake flour; 1-1/4 teaspoons baking powder; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 1 cup sugar; 1/4 cup chopped walnuts; 3/4 pound fresh or frozen rhubarb, chopped; 1/2 cup sugar; 1 tablespoon butter; 2 teaspoons grated orange zest; 1 to 2 teaspoons ground coriander; 1 cup heavy whipping cream

Servings: persons

4 large eggs, separated
1/2 cup butter, softened
1/2 cup sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 cup cake flour
1-1/4 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup sugar
1/4 cup chopped walnuts
3/4 pound fresh or frozen rhubarb, chopped
1/2 cup sugar
1 tablespoon butter
2 teaspoons grated orange zest
1 to 2 teaspoons ground coriander
1 cup heavy whipping cream

1
Place egg whites in a bowl; let stand at room temperature for 30 minutes. Meanwhile, in another bowl, cream butter and sugar. Add egg yolks, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture (batter will be thick). Place in two greased and floured 9-in. round baking pans; set aside.
2
Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing edges to sides of pans. Sprinkle nuts on top of one pan.
3
Bake at 350u00b0 for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Place layers so meringue side is up; cool completely.
4
For filling, combine rhubarb and sugar in a large saucepan; let stand for 30 minutes. Cook over low heat for 20 minutes or until rhubarb is tender, stirring occasionally. Remove from the heat; stir in the butter, orange zest and coriander. Cool completely.
5
In a bowl, beat the whipping cream until stiff peaks form. Gently fold into 1 cup rhubarb filling. Refrigerate remaining filling for another use. To assemble, place plain cake, meringue side up on a serving plate. Spread with filling; top with nut-topped cake. Store in the refrigerator.

1160

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large eggs, separated, 1/2 cup butter, softened, 1/2 cup sugar, 1/4 cup whole milk, and more.

Yes, Rhubarb Meringue Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Meringue Cake

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