The rhubarb meringue cake is my favourite recipe for rhubarb when it comes into season. This is a Mann family recipe that comes from Boris’ mom, Anne Mann. The ingredients are simple and the taste is usually tart more than sweet to highlight the rhubarb rather than disguise it as one does with strawberry rhubarb pie.

Anne has shared photos with me of the original recipe hand written in German by her mother. She was kind enough to translate this into English.

Rhubarb Meringue Cake:

Batter:

• 80g Butter
• 80g Sugar
• 3 Egg Yolks
• 160 g Flour
• 1-1/2 teaspoons baking powder
• Rind of 1 Lemon (grated)
• small amount of milk
• 750 g Rhubarb, peeled and cut into 2 cm lengths (cut very thick stalks in half lengthwise)

Beat the butter until soft then add the sugar and egg yolks. Beat everything until it’s nice and creamy then add the grated rind of one lemon. Blend in the flour and baking powder with just enough milk to make the batter drop off the spoon.

Meringue:

• 3 Egg Whites
• 200 g Icing Sugar
• Juice of 1 Lemon

Combine ingredients and beat until they form into stiff peaks.

Assembly:
Preheat the oven at 350 degrees. Spread the dough on a greased and floured round springform 9″ baking pan. Add the cut rhubarb pieces on top and then bake for 40 minutes. When the timer goes spread the meringue on top of rhubarb and return to the oven. Bake for another 10 minutes until the meringue is lightly browned on top.

I made my first cake of the season yesterday and it is DELICIOUS. I declare rhubarb season officially open!