Baked goods

Rhubarb sheet cake with meringue topping

A rhubarb sheet cake made with heavy cream and 1 kg of rhubarb, topped with sweet meringue and baked at 180 °C (350 °F). Serves 8.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
5 min
Cook time
22 min
Total time
40 min
Temperature
180 °C (350 °F)
Servings
8 servings
Difficulty
Medium
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This rhubarb sheet cake balances tart rhubarb with a sweet meringue topping. The batter, made with egg yolks, whole eggs, heavy whipping cream, sugar, and flour, is poured into a sheet pan and topped with pieces of peeled rhubarb. After baking for 22 minutes at 180 °C (350 °F), the cake is spread with meringue made from five egg whites and sugar, then baked for another 15 minutes. One pan makes eight servings.

Ingredients

Batter

Topping

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Instructions

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  1. Wash and peel the rhubarb, then cut it into small pieces.

  2. Beat the 5 egg yolks with the sugar, then add the cream, whole eggs, and vanilla sugar. Finally, gently fold in the flour, baking powder, and a pinch of salt.

  3. Pour the batter into a sheet pan lined with parchment paper and arrange the rhubarb on top. Bake in an oven preheated to 180 °C (350 °F) for 22 minutes.

  4. Meanwhile, prepare the meringue. Beat the egg whites with a pinch of salt, gradually adding the sugar and vanilla sugar, until stiff peaks form. Spread over the partially baked cake.

  5. Bake the cake at the same temperature for about 15 more minutes.

  6. Let the baked cake cool, then slice it. Dust with sifted powdered sugar before serving.

Tip: Young, thin rhubarb stalks only need washing and trimming; peel only thick, fibrous stalks. Spread the meringue on the partially baked cake immediately, while it is still hot, so the bottom of the meringue cooks through and does not weep.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
738 kcal
Protein
15 g
Carbohydrates
119 g
of which sugars
70 g
Fat
23 g
of which saturates
13 g
Fiber
3.8 g
Salt
1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Rebarborový koláč so snehovou prikrývkou

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