Rhubarb Cake in two Variations with and without Meringue – Recipe for a juicy Cake

Rhabarberkuchen mit Baiser

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Now I would like to introduce you to my rhubarb cake recipe. My fine juicy cake is a welcome pastry in the local coffee shop.

The exciting leafstalk vegetables harmonize with their fruity and sour aroma simply fantastic in cakes. The sweet meringue topping enhances the contrast.

The rhubarb sticks are available fresh seasonal in spring. TK also goes to the rest of the year – just with a little less palate fun.

One should not enjoy the sticks raw. But we don’t intend to. You can enjoy our fine pastries with pleasure.

Have fun baking and good luck!

Rhubarb compote recipe I’ll show you in another post © Thomas Sixt Food Photographer

1. Prepare the cake dough

Rhabarberkuchen mit Baiser
Juicy rhubarb cake under a meringue cap on a plate with fine rhubarb compote to dip – heart, what more do you want? © Thomas Sixt

Our dough is a simple mixing dough with the following ingredients:

  • Flour
  • Butter
  • Eggs
  • Sugar
  • Vanilla sugar
  • Baking Powder
  • Lemon abrasion
Kuchenteig für Obstkuchen
I’d like to nibble on the dough like when I was a kid.. © Food Fotograf Thomas Sixt

2. Excursus – the palaver about the rhubarb

I also like to associate the plant with the expression “rhubarb-rhabarb” and thus refer to the so-called frequent speakers or nonsense talkers in Germany 🙂

But we don’t do that, we just have valuable information:

  • Did you know that the rhubarb plant actually comes from China? In fact, it has only existed here in Germany for 150 years.
  • The plant is healthy with vitamin C, iron, potassium etc. but also contains oxalic acid, which is a calcium predator.
  • The oxalic acid is lower in the red-stalked varieties. This is an information for hobby gardeners. Usually only the red stems are offered in the supermarket.
  • Oxalic acid is formed more strongly when the plant blossoms.

Season is before flowering: April – June. On St. John’s Day, 24 June, rhubarb is finished…

Knows baking talent Thomas Sixt
frische Rhabarberstangen
Fresh rhubarb sticks impress us with their beautiful colour. © Thomas Sixt

3. Meringue on the cake or rather without…

Egg whites or meringue are a wonderful thing for cakes with slightly sour toppings/fillings such as gooseberry, red currant or even rhubarb.

It is important for beaten egg white that no fat gets into the bowl when the eggs are broken. This means that yolk and egg white must be separated cleanly.

A pinch of salt gives the beaten egg white stiffness and stability!

Means cook Thomas Sixt

The nice thing is, a “over whipping” of beaten egg white is not possible. The beaten egg white is perfect if you can turn the bowl of beaten egg white in the air without anything falling out.

Meringue beaten egg white
meringue or beaten egg white before the finished baking on the cake – a sweet bonnet on the cake © Thomas Sixt
Einfacher Rhabarberkuchen
You are spoilt for choice: You can prepare the cake with or without the beaten egg whites. © Thomas Sixt

4. Rhubarb cake recipe

Rhabarberkuchen mit Baiser
Print Recipe
5 from 1 vote
Rhubarb cake
Rhubarb cake with meringue recipe, a cake rich in contrast, which tickles the palate and is fun at the coffee table.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Nachtisch & Desserts
Cuisine: Deutsche Küche
Keyword: Glutenfreie Rezepte
Servings: 8 Portionen
Calories: 282kcal
Author: Thomas Sixt
Cake with rhubarb
  • 1 pc egg
  • 3 pc egg yolk I use the egg yolk from the meringue here
  • 130 g brown sugar
  • 1 tsp lemon abrasion I'll have an organic lemon.
  • 1 packet vanilla sugar
  • 1 tsp baking powder
  • 140 g flour
  • 100 g butter soft or slightly melted
  • 5 bars rhubarb
Meringue topping
  • 3 pc egg white I use the egg yolk in the cake batter.
  • 4 tbs fine sugar
  • 1 pinch salt
Prepare and bake the cake dough
  • Preheat oven at 190°C hot air. Grease the 24 cm diameter cake tin with enough butter.
    Kuchenform ausfetten
  • Peel the rhubarb sticks with a peeler.
    Rhabarber schälen
  • Cut the rhubarb into cubes from the sticks.
    Rhabarber klein schneiden
  • Cleanly separate the yolks from the egg white. Set aside the egg whites for the meringue in the refrigerator.
    Beat the beaten egg plus egg yolks, sugar, lemon grated and vanilla sugar for 4 minutes with a hand mixer or blender until foamy.
    Teig zubereiten Stufe 1
  • Add baking powder, flour and butter to the mixture and stir for another 3 minutes.
    T3eig fertig gerührt nach Stufe 2
  • Pour the cake mixture into the baking tin.
    Kuchenteig in die Kuchenform geben
  • Spread the rhubarb cubes on the cake batter.
    Rhabarber auf den Kuchenteig geben
  • Now the topped cake can be placed in the preheated oven.
    Rhababerkuchen vor dem Backen
  • After the baking time of 40-45 minutes the cake can be taken out of the oven.
    To make sure that the dough is well baked, I prick the cake dough with a piece of wood (e.g. wooden shashlik skewer). If no liquid dough sticks, the cake is perfect. Otherwise the cake has to bake even longer.
    fertig gebackener Rhabarberkuchen
  • You can now let the cake cool down in variation 1 and serve it sprinkled with icing sugar or venture to variation 2 and add the meringue as a wonderful finish.
    Rhabarberkuchen mit Puderzucker
  • Serve the sliced, simple cake with a rhubarb compote or with some colourful fruits. Mint is very nice as decoration.
    Rhabarber Kuchen einfach
Prepare cake with meringue
  • Using a hand mixer, mix the egg white with fine sugar plus a pinch of salt at the highest setting. Beat the mixture until it is firm to cut.
    Eischnee geschlagen
  • Use a piping bag or bag with spout to spread the beaten egg white on the finished cake and put it back in the oven at top heat 230°C.
  • Please stand in front of the stove! When the meringue has taken on a slight colouring, remove the cake from the oven quickly and let it cool down.
    Baiserhaube auf Rhabarberkuchen
  • Cut the cake and serve it nicely on a plate with garnish like fruits or compote. Bon appetit!
    Rhabarberkuchen mit Baiser

5. Calories and nutritional value at a glance

Nutrition Facts
Rhubarb cake
Amount Per Serving
Calories 282 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 66mg22%
Sodium 391mg17%
Potassium 264mg8%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 35g39%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further baking ideas

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!