Rhubarb Meringue Cake

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Rhubarb Meringue Cake
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1 hr 30 min.


125 grams butter
125 grams sugar
1 egg
2 egg yolks
50 grams cornstarch (sifted)
150 grams Pastry flour
1 tsp Baking powder
1 pinch salt
1 pinch ground cloves
½ tsp ground cinnamon
1 Orange (zested)
For the rhubarb and apricot
300 grams Rhubarb
300 grams Apricot
For the meringue
3 egg whites
1 centiliter Orange juice
100 grams sugar
50 grams Orange blossom honey
For the rhubarb chips
80 grams Rhubarb
How healthy are the main ingredients?
RhubarbApricotsugarsugarRhubarbOrange juice

Preparation steps


For the cake: Combine all ingredients in a food processor and process until smooth. Transfer to a greased springform pan and smooth the top. Rinse the rhubarb and cut into 3 cm (approximately 1 inch) long pieces. Halve, pit and quarter the apricots. Distribute the rhubarb and apricots over the cake batter. Bake in a preheated oven at 190°C (approximately 375°F) for about 35-40 minutes. Remove from the oven, let cool slightly and loosen from the pan.


For the meringue: Whip the egg whites with the orange juice until foamy. Gradually add the sugar and honey, whipping until glossy. Transfer to a piping bag fitted with a star tip and pipe rosettes over the cake. Broil until light golden brown. Garnish with rhubarb chips (see directions below).


For the rhubarb chips: Cut the rhubarb into 10 cm (approximately 4 inch) long pieces. Use a mandoline to cut into thin slices. Arrange on a baking sheet lined with parchment paper, sprinkle with powdered sugar and bake for approximately 5-6 hours at 50°C (approximately 120°F) in a preheated oven or dehydrator. Carefully loosen the rhubarb chips.