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Rhubarb Meringue Cake

 Rhubarb Meringue Cake
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."
12 ServingsPrep: 25 min. + standing Bake: 50 min. + cooling


  • 4 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup cake flour
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon McCormick® Pure 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


  • 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

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Rhubarb Meringue Cake (continued)

Directions (continued)

  • 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 peel 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. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 366 calories, 19 g fat (11 g saturated fat), 122 mg cholesterol, 186 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.