Rhubarb Cake with Meringue Topping

Steps

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1. 1
   Prepare the rhubarb: young, fresh rhubarb does not need peeling, but older pieces should be peeled. Cut into roughly 1 cm pieces—avoid cutting too thin or it will fall apart during baking.
   ▶ ≈0:12
2. 2
   To prevent a soggy cake, toss the cut rhubarb with 2 tbsp of sugar and set aside for 20–30 minutes to extract excess moisture.
   ▶ ≈0:46
3. 3
   Make the cake batter: beat the softened butter, 100g sugar, and vanilla sugar until light and fluffy.
   ▶ ≈1:26
4. 4
   Add the eggs one at a time, making sure each is fully incorporated before adding the next.
   ▶ ≈2:15
5. 5
   Combine the flour with the baking powder (sift if lumpy), add it all at once, and mix just until combined—do not overmix or the batter will become tough.
   ▶ ≈2:33
6. 6
   Drain the rhubarb through a sieve, discard the liquid, and gently fold the drained pieces into the batter.
   ▶ ≈3:01
7. 7
   Butter a 28 cm springform pan, pour in the batter (no need to level perfectly), and bake in a preheated 180°C oven on the middle rack for 35 minutes.
   ▶ ≈3:22
8. 8
   While the cake bakes, make the meringue: whip 3 egg whites with a pinch of salt in an electric mixer until foamy, then add the 150g sugar gradually in batches, waiting between additions for it to dissolve. Continue beating for about 10 minutes until glossy and stiff peaks form with no remaining sugar crystals.
   ▶ ≈3:58
9. 9
   After 35 minutes, remove the cake and spread the meringue evenly on top, staying slightly away from the edges to prevent sticking. Use a spoon to create waves or peaks for texture.
   ▶ ≈5:33
10. 10
    Return the cake to the oven on the lower rack for another 15 minutes at 180°C until the meringue is golden.
    ▶ ≈6:09
11. 11
    Once cooled, gently run a knife around the edges to help release the cake from the pan. Allow to cool completely before serving.
    ▶ ≈6:41