Rosy Rhubarb-Meringue Cake

Rosy Rhubarb-Meringue Cake is a tender vanilla cake layered with tart chopped rhubarb and topped with glossy baked meringue. It’s sweet, tangy, soft, and airy with a lightly toasted finish.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 42

Cooling Time: 45

Total Time: 1 50

Servings: slices

Calories: 285kcal

Author: Lora

Cost: 2

Equipment

9-inch square baking pan
mixing bowls
electric mixer
whisk
spatula

Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large egg yolks
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup whole milk
2 1/2 cups chopped rhubarb
2 tablespoons granulated sugar
3 large egg whites
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper if desired.
In a large bowl, beat the softened butter and sugar until pale and creamy.
Add the egg yolks one at a time, beating after each addition. Mix in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Mix just until the batter comes together.
Spread the batter evenly into the prepared pan.
Toss the chopped rhubarb with 2 tablespoons sugar, then scatter it evenly over the cake batter.
In a clean bowl, beat the egg whites and cream of tartar until foamy.
Gradually add the sugar, 1 tablespoon at a time, beating until the meringue is glossy and holds firm peaks.
Beat in the vanilla, then spread the meringue over the rhubarb layer, reaching all the way to the edges of the pan.
Bake for 35–42 minutes, or until the meringue is lightly golden and the cake layer is set.
Cool for at least 45 minutes before slicing. Serve at room temperature for the best texture.

Notes

Fresh rhubarb gives the prettiest color, but frozen rhubarb works if thawed, drained, and patted dry. Spread the meringue to the pan edges to help it hold its shape as it bakes. For cleaner slices, use a thin knife dipped in hot water and wiped dry between cuts. Best served the day it’s baked.

Storage: Store loosely covered at room temperature for 1 day or in the refrigerator for up to 3 days. Let chilled slices sit at room temperature for 20–30 minutes before serving.

Nutrition