Rhubarb Cake in 2 Variations Recipe

Rhubarb cake with meringue
Rhubarb cake Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

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!

1. Shopping List for Rhubarb Cake

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

Cake batter for fruit cakes
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:

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

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

3. Recipe Rhubarb Cake

Rhubarb cake

Baked, photographed and written down by chef Thomas Sixt.

Servings 8
Calories 282
Total Time 60 Min.

Simple recipe for rhubarb cake in two variants.

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Rhubarb cake with meringue
Rhubarb cake Recipe Image © Thomas Sixt

Preparation Time

20 Min.

Cook Time

40 Min.

Ingredients

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

Instruction

Prepare and bake the cake dough

Grease the cake pan

Prepare

Preheat oven at 190°C hot air.

Grease the 24 cm diameter cake tin with enough butter.

Peel the rhubarb
Please peel the rhubarb thoroughly.

Prepare rhubarb

Peel the rhubarb sticks with a peeler.

Chop the rhubarb into small pieces

Cutting rhubarb

Cut the rhubarb into cubes from the sticks.

Prepare dough level 1

Prepare dough

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.

Dough ready-mixed after level 2

Stir dough

Add baking powder, flour and butter to the mixture and stir for another 3 minutes.

Put the cake batter into the cake tin

Pour in dough

Pour the cake mixture into the baking tin.

Put the rhubarb on the cake batter

Cover dough

Spread the rhubarb cubes on the cake batter.

Rhubarb cake before baking

Bake cake

Now the topped cake can be placed in the preheated oven.

ready-baked rhubarb cake

Cake test

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.

Rhubarb cake with powdered sugar
Rhubarb cake variant 1 sprinkled with powdered sugar

Cake variant 1

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.

Rhubarb cake simple
Simple rhubarb cake without meringue topped served with rhubarb compote. © Thomas Sixt

Serve

Serve the sliced, simple cake with a rhubarb compote or with some colourful fruits.

Mint is very nice as decoration.

Prepare cake with meringue

Whipped egg whites

Prepare egg white

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.

Meringue egg whites
Meringue or egg whites on the cake before baking – a sweet topping on the cake

Cover cake

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.

Meringue topping on rhubarb cake

Cake au gratin

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.

Rhubarb cake with meringue
Rhubarb cake Recipe Image © Thomas Sixt

Serve

Cut the cake and serve it nicely on a plate with garnish like fruits or compote.

Bon appetit!

Video

Courses

4. Calories and Nutritional Values

5. Variants Tip – Rhubarb Cake Bake With or Without Meringue

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
Simple rhubarb cake
You are spoilt for choice: You can prepare the cake with or without the beaten egg whites. © Thomas Sixt

6. Further Baking Ideas

Comments, Cooking Questions and Answers

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