Rhubarb Meringue Cake

Rhubarb Meringue Cake
Rhubarb Meringue Cake

It’s rhubarb time – it is the star of the season! Rhubarb cake is made quickly and tastes juicy-delicious like spring.

Although rhubarb is actually a vegetable, it is mostly seen as fruit and also used like fruit in cakes or jam. Even when the rhubarb stems are ripe they are not necessarily pink, but can also be green. Interesting to know: the later the rhubarb is harvested, the more sour it tastes. Raw rhubarb is just too sour for my taste. If it is cooked, however, it unfolds its wonderful aroma. Its sour taste is a great contrast to the sweetness of the meringues. First, the stalks are washed and the leaves removed. I will show you how the aromatic vegetable becomes an irresistible fruit topping below. It can also be prepared as a compote served to Waffles or French toast, for this the stalks are cut into small pieces and cooked together with sugar. Rhubarb also tastes good as a “crumble”. For this, add the sugared rhubarb pieces to an ovenproof baking dish and using flour, margarine and sugar form sprinkles, pour over the rhubarb and bake in the oven until golden brown.

Rhubarb not only has a digestive and appetizing effect but also a detoxifying one. Rhubarb contains vitamins A, B1, B2 as well as vitamin C. The minerals also contain calcium, potassium, magnesium, phosphorus and iron. In rhubarb, only the stalks are edible. Stay away from the leaves as these contain oxalic acid which can lead to gastrointestinal problems.

Prep time Baking time Total Time
15 min 30 min 45 min

Allergy advice:
Contains nuts



500-600g rhubarb (weigh at the shops)
75g sugar


  • 200g spelt flour (or wholemeal flour)
  • 1 sachet baking powder
  • 100 ground nuts (I have half ground almonds and half ground hazelnuts)
  • 50 g brown sugar
  • 10 g vanilla sugar or essence
  • 100 ml rapeseed oil (or melted vegan margarine)
  • 250 ml soy milk or another plant milk of your choice
  • 600g (- 4 sticks) Rhubarb – that you’ll coat with 45g brown sugar

For the Meringue:

  • The liquid of one can of chickpeas = 150ml Aquafaba (1/2 a cup)
  • 180 g icing sugar (3/4 cup)
  • ½ cup aquafaba (liquid from canned chickpeas or cannellini beans)
  • 1/4 tsp cream of tartar (this time I did not use it, and got the meringue stiff still, however, it will loose its volume quickly if you’re not using this)If you’re not into Meringue, you could top the cake with crumbles instead. For this put all the crumble ingredients into a mixing bowl and mix until sprinkles are formed:
  • 120 g flour
  • 30 g sugar
  • 10 g vanilla sugar or essence
  • Peel of ½ an organic lemon
  • 75 ml vegan margarine.


  1. Wash the rhubarb and cut into 2 cm pieces.
  2. Mix the rhubarb with the sugar and set aside.
  3. Preheat oven to 175ºC top / bottom heat or 160ºC hot air / circulating air.
  4. Sieve the flour and baking powder into a mixing bowl.
  5. Add ground nuts, sugar and vanilla sugar and mix
  6. Add the oil and the soy milk and mix until all the ingredients are well combines.
  7. Fill the dough into the baking dish and add the rhubarb on top
  8. Bake in the oven for 30 minutes
  9. Allow the cake to cool on a cake rack
  10. Meanwhile empty the chickpea liquid (I know it doesn’t sound appealing but it will taste just like meringues in a second) and cream of tartar in a clean medium sized bowl. Start beating it until the mixture forms soft peak when you lift the beaters out of the mixture. Add the sugar, ¼ cup at a time, and keep beating well in between. After the last portion of icing sugar, the meringue should form firmer peaks stage and if you’d turn the bowl the mix shouldn’t move.
  11. Pipe or spoon the meringue onto the tart. Bake at 100°C for 30 minutes, until the meringue firms up enough for you to touch it gently without collapsing. You can eat it like this, but if you want to brown the top, put it under the grill (not too close!) for a minute or two, watching carefully all the time to prevent burning
  12. Only then I would recommend carefully removing it from the form before serving.

Here you can see how fluffy and moist it turned out, however, I took the picture after we all had eaten a piece already and the meringue became flatter already – I redid it and this won’t happen if you’re using Cream of Tartar.

Feel free to share this with your friends:

  • Facebook
  • Google
  • LinkedIn
  • Twitter
  • Yummly

Wait, there is more to try for yourself:

Breakfast & Snacks
Lunch & Dinner
Baking & Shaking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.