Rhubarb Meringue Cake

Rharbarber-Baiser-Kuchen mit Mutter-Kind-Choco Deko

The tartness of the rhubarb paired with the sweet meringue is the perfect Mother's Day combo!

Mother and child as choco decoration

Moms are the best! We want to say thank you for always being there when we need you and always supporting us with words and deeds. We love you!

In the mycusini template library you will find the right templates for every topic. This mother and child motif is one of many motifs in the "Family" category. The template library is located directly on the mycusini and can be selected there on the screen and printed out immediately.


 Recipe: Rhubarb Meringue Cake


300 g Flour (We used einkorn wholemeal flour)
200 g Butter
250 g Zucker
1 Egg yolk
1 Pck. Vanilla sugar
50 g Almonds sliced
3 Egg white
5-6 Rods Rhubarb (depending on size)
1 Socket Salt
  Strawberries for decoration


Rhabarberkuchen mit Baiserhaube



  1. Put the einkorn flour in a bowl and add the cold butter in small pieces

  2. Add 100 g sugar and 1 egg yolk

  3. Knead everything with the dough hook. Knead only until all the ingredients are mixed.

  4. Cover the dough and let it rest in the fridge for at least 1 hour


  1. Pull the threads out of the rhubarb from below and above with a small knife and cut into small pieces

  2. Slightly brown the flaked almonds in the pan (do not add fat)

  3. Preheat oven to 200°C (180°C fan oven).

  4. Roll out the shortcrust pastry between two foils to a thickness of approx. 5 mm and place in a greased springform pan, pulling up approx. 2-3 cm at the edge. For easier handling: Clamp the baking paper in the springform pan so only the edge needs to be greased

  5. Scatter the roasted almonds over the cake base

  6. Scatter the rhubarb pieces on top and sprinkle with the vanilla sugar

  7. Bake the cake for about 30 minutes

  8. Meanwhile, make the meringue


  1. Beat the egg whites at the highest level and gradually stir in 150 g of sugar

  2. When the meringue is stiff, spread it over the baked cake

  3. Let the oven cool down to 100-150 °C

  4. Bake the cake with the meringue in the oven again for about 30 minutes. To get the meringue nice and crispy, stick a wooden spoon or tea towel in the oven door so that the moisture can escape

  5. For the optics, the meringue can still be flamed

  6. Depending on your wishes, you can vary the meringue. If you like it crispy, you should choose a lower temperature of 80-100 °C and dry in the oven for longer. If you like it lightly browned and soft, you can bake it faster at a higher temperature of 150 °C

  7. Marinate the strawberries with white balsamic vinegar and icing sugar and serve with the cooled cake


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I wish you lots of fun baking

The mycusini team

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