Rhubarb Meringue Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • ½ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • 3 egg yolks
  • 1 cup all purpose flour
  • 2 Tbsp almond flour (or more all purpose)
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 1 tsp almond extract
  • zest of 1 orange
  • 3-4 cups of rhubarb, chopped (a good pound or so. 3-4 largish stalks)
  • 3 egg whites
  • ⅔ cup granulated sugar
  • 2-3 Tbsp sliced almonds (optional)
  1. Preheat the oven to 325F. Grease a 10 inch spring form pan and set aside.
  2. Into a small bowl, measure the all purpose flour, almond flour, baking powder and salt and mix until combined. In a liquid measuring cup, measure the milk, almond extract and orange zest and whisk to combine. Set these aside.
  3. In a large bowl cream the butter with the ⅓ cup sugar. Add the egg yolks and beat until light and fluffy. Add the flour mixture, alternating with the milk mixture. Starting and ending with the flour.
  4. Spread the cake batter into the bottom of the pan. Top with the rhubarb to cover.
  5. In a clean bowl with a whisk attachment, beat the egg whites until foamy. Gradually add the ⅔ cup of sugar until stiff peaks form. Spread over the fruit and cake. Sprinkle with sliced almonds if you like.
  6. Bake for 50-60 minutes, until golden and crackled. To be sure, use a skewer to test the center of the cake to ensure it is cooked through.
Recipe by The Bounty Hunter at https://thebountyhunter.ca/rhubarb-meringue-cake/