Rhubarb-Meringue Cake


  • 1kg rhubarb
  • 250g butter, warm
  • 120g rice malt syrup + 3 tbsp granulated stevia for the sugar free version OR 150g caster sugar
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 7 eggs
    • Base: 2 whole eggs + 3 egg yolks
    • Meringue: 5 egg whites + 5 tbsp rice malt syrup for the sugar free version OR 5 egg whites + 250g caster sugar
  • 350g gluten free all purpose flour
  • 50g cornflour
  • 1 tsp baking powder
  • 1 tsp xanthan gum


  1. Preheat the oven to 160C and prepare a spring form with baking paper.
  2. Clean, dry and cut the rhubarb in 1-2cm thick pieces.
  3. Whisk butter, sugar/rice malt syrup and stevia, vanilla and salt for 5 minutes with a handheld whisk or in your KitchenAid until creamy and well combined. Add two whole eggs and whisk.
  4. Separate three eggs and add only the yolks to your butter-sugar mixture.
  5. Separate another two eggs: your five egg whites go into a clean bowl and in the fridge for the meringue later on; the two egg yolks will not be used in this recipe and can be used in other recipes, e.g. a creme patissiere.
  6. Add flour, cornflour, baking powder and xanthan gum to your butter-sugar-egg mixture. You’ll end up with a rather firm dough but avoid overmixing or you’ll end up with a tough mass.
  7. Spread out the down in your spring form, add the rhubarb and pre-bake in the oven for 35 minutes.
  8. Before the cake is meant to come out, whisk your egg whites with either sugar or rice malt syrup* until stiff peaks form. The mixture will become light and airy, with peaks that stand up straight when you lift the whisk.
  9. Take the cake out of the oven and add a layer of fluffy meringue. Return the cake into the oven and bake for another 15 minutes.
  10. Let the cake fully cool down before opening the spring form or you’ll risk cracking the meringue.


*If you’re looking for a showstopper finish to your meringue, I’d suggest to go with the caster sugar version. The peaks hold firmer and whatever flourish you opt for will hold true. The rice malt syrup version is as sweet as the sugary version but the integrity of the meringue is – let’s say – questionable.

2 Comments Add yours

  1. Pingback: Creme Patissiere

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