Rhubarb & Strawberry Meringue Cake
This Rhubarb & Strawberry Meringue Cake is the perfect balance of tart, sweet, and moist – with a golden sponge base, juicy fruit filling, and a cloud of crisp meringue on top. A showstopper dessert that celebrates seasonal fruit in the most delicious way.
Ingredients
For the Cake Base:
175g salted butter
150g caster sugar
3 large eggs
1 tsp vanilla paste
½ tsp salt
75g ground almonds
100g plain flour
2 tsp baking powder
For the Fruit Filling:
300g rhubarb, chopped into small pieces
150g strawberries, halved
2 tbsp granulated sugar
1 tbsp plain flour
For the Meringue Topping:
3 egg whites
200g caster sugar
1 tsp white wine vinegar
Instructions
1. Prepare the Tin and Oven
Grease and line the base and sides of a 9-inch springform tin with parchment paper.
2. Prepare the Fruit Filling
In a bowl, toss the rhubarb and strawberries with granulated sugar and flour.
Set aside. This coating helps prevent the fruit from sinking.
3. Make the Cake Batter
Cream together butter and caster sugar until pale and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla paste.
Sift in the ground almonds, flour, and baking powder and salt into the wet ingredients. Mix until just combined.
4. First Bake: Sponge Layer
Pour the batter into the prepared tin and level the surface.
Evenly distribute the prepared fruit on top.
Bake for 40–45 minutes, until the sponge is set and turning golden.
While baking, prepare the meringue topping.
5. Make the Meringue
In a clean, dry bowl, whisk the egg whites to soft peaks.
Gradually add the caster sugar, a spoonful at a time, whisking to stiff, glossy peaks. Whisk at least 10-15minutes until the sugar has dissolved.
Whisk in the white wine vinegar.
6. Second Bake: Meringue Layer
Remove cake from the oven.
Gently spread the meringue over the hot cake, swirling or spiking as desired.
Return to oven for 15 minutes, until the meringue is crisp and lightly golden.
7. Cool and Serve
Let the cake cool in the tin for 10–15 minutes, then release and cool completely on a wire rack.
Serve with crème fraîche or fresh whipped cream. Enjoy!