Rhubarb Meringue Cake Recipe
Rhubarb Meringue Cake Recipe photo by Taste of Home
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Rhubarb Meringue Cake Recipe

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This desert looks impressive- but it's easy to make, notes Gillian Holter-Hovind from Fetsund, Norway. "When I first moved to the farm after my husband and I married, nobody here liked rhubarb," she reveals. "I'm working on changing that with recipes like this one."
TOTAL TIME: Prep: 25 min. + standing Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + standing Bake: 50 min. + cooling
MAKES: 12 servings


  • 4 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup 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 peel
  • 1 to 2 teaspoons ground coriander
  • 1 cup heavy whipping cream

Nutritional Facts

1 piece: 366 calories, 19g fat (11g saturated fat), 122mg cholesterol, 186mg sodium, 45g carbohydrate (34g sugars, 1g fiber), 5g protein.


  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 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.
  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 peel 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. Yield: 12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Meringue Cake in Country Woman March/April 2004, p41

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