Best 3 Rhubarb Meringue Cake Recipes

ROSY RHUBARB-MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.
• Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)
• Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.
• Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.

GERMAN RHUBARB MERINGUE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
• Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.
• Bake in the preheated oven until lightly browned, about 30 minutes.
• Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.
• Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.

RHUBARB MERINGUE CAKE

Steps:

• 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., 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., Bake at 350° 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., 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., 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.