Romanian Rhubarb Meringue Cake with Crisp Meringue

Romanian rhubarb meringue cake is a tray-baked dessert with a tender, buttery base, tart pieces of rhubarb and a sweet, golden meringue topping. The contrast between the sharp fruit and soft, lightly crisped topping makes each slice bright rather than heavy, and it is easy to cut into squares for sharing.

Ingredients

2 cups (250 g) all-purpose flour
½ cup (100 g) granulated sugar, for the base
1 teaspoon (4 g) baking powder
¼ teaspoon fine salt, for the base
½ cup (113 g) unsalted butter, cold and cut into small cubes
3 large egg yolks, at room temperature if convenient
¼ cup (60 ml) sour cream
1 teaspoon (5 ml) vanilla extract, divided
Finely grated zest of ½ lemon, optional
4 cups (about 500 g) rhubarb, trimmed and cut into ½-inch (1.25 cm) pieces
⅓ cup (67 g) granulated sugar, for the rhubarb
1 tablespoon (8 g) cornstarch
1 teaspoon (5 ml) lemon juice
3 large egg whites (about 90 g), with no trace of yolk
¾ cup (150 g) granulated sugar, for the meringue
¼ teaspoon cream of tartar, or 1 teaspoon (5 ml) lemon juice
Small pinch of fine salt, for the meringue

Instructions

Prepare the pan and oven. Heat the oven to 350°F (175°C). Lightly butter a 9-by-13-inch (23-by-33 cm) baking pan and line it with parchment, leaving a little overhang on the long sides so the cooled cake can be lifted out. Set out a medium saucepan and a heatproof bowl for the meringue; the bowl should sit over the pan without touching the water.
Make the base. Whisk the flour, ½ cup (100 g) sugar, baking powder and ¼ teaspoon salt in a large bowl. Rub in the cold butter with your fingertips or cut it in with a pastry cutter until the mixture looks like coarse crumbs, with a few small butter pieces remaining. In a separate cup, stir together the egg yolks, sour cream, ½ teaspoon vanilla and lemon zest, if using. Add this to the flour mixture and stir just until a soft, crumbly dough forms. Avoid kneading it; overworking can make the baked base firm instead of tender.
Press and partially bake. Tip the dough into the prepared pan and press it into an even layer, reaching the corners. A flat-bottomed measuring cup helps compact it without tearing the parchment. Bake for 15 minutes, until the surface looks set but has not browned deeply. While it bakes, prepare the rhubarb.
Season the rhubarb and bake the fruit layer. Toss the rhubarb with ⅓ cup (67 g) sugar, the cornstarch and lemon juice until the pieces are evenly coated. Spread the mixture over the warm base, distributing the fruit to the edges. Return the pan to the oven for 22 minutes, or until the rhubarb has softened and released some juice and the base is lightly golden at the edge. A little syrup in the pan is normal; the cornstarch thickens it as the cake finishes baking.
Cook and whip the meringue. As the rhubarb layer finishes, put the egg whites, ¾ cup (150 g) sugar, cream of tartar and a pinch of salt in the heatproof bowl. Bring a few inches of water in the saucepan to a gentle simmer, set the bowl over it, and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on an instant-read thermometer. This step follows the USDA FSIS safe minimum temperature for egg dishes. Keep water out of the bowl. Remove it from the heat, add the remaining ½ teaspoon vanilla and beat with a hand mixer or stand mixer until the meringue is glossy and holds firm peaks, about 5–7 minutes.
Top and finish the cake. Take the pan from the oven and spread the meringue over the hot rhubarb, taking it all the way to the edges to help seal in the fruit. Make soft swirls with the back of a spoon. Bake for 10 minutes, until the peaks are lightly golden. If your oven browns unevenly, turn the pan once near the end, taking care not to knock down the meringue.
Cool before slicing. Set the pan on a rack and cool for at least 1 hour. The fruit layer needs time to settle, and the meringue is easier to cut once it is no longer hot. Use the parchment to lift the cake, then cut into 12 squares with a sharp knife. Wipe the blade between cuts for neater portions.

Tips

Choose firm rhubarb and cut it evenly. Stalks can be green, pink or red; color varies by variety and does not reliably tell you how tart the fruit will be. Pieces close to the same size soften at a similar rate. Trim away leaves, which are not used, and discard them.
Control extra moisture. Fresh rhubarb does not need to be peeled unless the stalks are unusually fibrous. If the pieces are especially wet after washing, dry them before tossing with sugar and cornstarch. The starch is useful because rhubarb releases plenty of juice; leaving it out can make the base soggy.
Keep yolk and grease out of the whites. Even a small amount can prevent egg whites from whipping well. Separate each egg over a small bowl before adding the white to the mixing bowl, and use a clean, dry bowl and whisk. If you do not have cream of tartar, lemon juice works as listed; the meringue may take a little longer to reach firm peaks.
Use frozen rhubarb without thawing. Measure 4 cups (about 500 g) while frozen and toss it directly with the sugar and cornstarch. It may need a few extra minutes in the oven, and the filling can be a little softer because frozen rhubarb releases more liquid. Look for tender fruit and a lightly golden base rather than relying only on the clock.

Serving Suggestions

Serve the cake at room temperature or just slightly cool, when the base is tender and the rhubarb layer has had time to settle. The squares are rich enough to stand alone, but a spoonful of softly whipped cream or plain yogurt makes a pleasant contrast to the sweet topping. For a more dessert-like plate, add a small scoop of vanilla ice cream; serve it alongside rather than on top so the meringue keeps its texture.

This is a good cake for an afternoon coffee or tea, a spring gathering, or a picnic where portions can be cut ahead. If transporting it, keep the cake level and cool, and slice it after it reaches the destination if you want the cleanest edges. Since the fruit is tart, smaller squares are satisfying; cut the pan into 15 pieces instead of 12 if serving it after a large meal.

Variations

Romanian home baking includes regional and family variations, so this cake is best understood as one practical version rather than a single definitive formula. Some versions use a simple sponge or a rolled pastry-like base, while others vary the fruit and the way the meringue is finished. This recipe uses a crumbly, butter-enriched base because it supports the juicy fruit without requiring a separate pastry crust.

For a slightly softer, less tart filling, replace up to 1 cup (125 g) of the rhubarb with sliced strawberries. Keep the total fruit close to 4 cups (500 g), and retain the cornstarch because the berries also release juice. The result is sweeter and more berry-forward, so you may reduce the rhubarb-layer sugar by 1 tablespoon (about 12 g) if you prefer a sharper finish.

For a citrus variation, use orange zest in place of lemon zest and keep the lemon juice in the fruit mixture; it helps balance the sweetness. A small pinch of ground cinnamon can also be added to the rhubarb, though it gives the cake a warmer, less delicate flavor. Avoid adding extra liquid flavorings to the fruit, since too much moisture can soften the bottom layer.

If sour cream is unavailable, use the same amount of plain full-fat yogurt. The dough may feel a little looser, so add a teaspoon or two of flour only if it is too sticky to press into the pan. Greek yogurt is thicker and works well, but a very low-fat substitute can make the base less tender. For a dairy-free version, a baking-style plant butter and unsweetened thick plant yogurt can be used; expect a modest change in flavor and texture.

Storage and Reheating

Cool the cake, then refrigerate it within 2 hours of baking because it contains cooked egg and a moist fruit filling. Store covered in the refrigerator for up to 3 days. The meringue may become slightly tacky as it sits, and the base will soften a little, but the slices remain pleasant to eat. Keep the cake in a shallow airtight container or cover the pan without pressing wrap onto the topping.

For longer storage, freeze individual portions in a single layer until firm, then wrap them well and place them in a freezer-safe container for up to 1 month. Thaw portions overnight in the refrigerator. Freezing can make the meringue less airy and slightly weepy, so it is best for leftovers rather than a cake intended for a special presentation. Do not leave the cake at room temperature for more than 2 hours, or more than 1 hour if the surrounding temperature is above 90°F (32°C).

This dessert is usually served cool or at room temperature, not reheated. If you prefer a warm base, warm a single portion briefly in a low oven, around 275°F (135°C), just until the fruit is no longer cold; the meringue will soften and may lose some of its crisp surface. Avoid microwaving if presentation matters, since uneven heating can make the topping chewy and the filling very hot.

Frequently Asked Questions

Can I make Romanian rhubarb meringue cake a day ahead?
Yes. Bake and cool it fully, then cover and refrigerate it. The flavors settle overnight, though the meringue is usually at its best on the day it is made. For the neatest slices, chill the cake and use a clean, sharp knife; let portions stand briefly before serving if you do not want them very cold.

Do I need to peel rhubarb for this cake?
Usually not. Wash the stalks, trim the dry ends and cut them into even pieces. If an older stalk has tough strings, pull them away as you would with celery, but peeling tender stalks can remove some of their color and is not necessary for the filling to cook properly.

Why is my rhubarb filling runny?
Rhubarb naturally gives off liquid as it bakes. Measure the cornstarch accurately, coat the fruit evenly and bake until it is tender and bubbling rather than taking the pan out as soon as the timer rings. Letting the cake cool for a full hour also gives the filling time to thicken. Very juicy frozen fruit may need a few additional minutes.

Can I use a different pan?
A metal 9-by-13-inch (23-by-33 cm) pan gives the most predictable bake. A glass pan can heat more slowly, so the base may need a few extra minutes; check that it is set before adding the fruit. A smaller pan makes thicker layers and will take longer to bake, so do not simply follow the same timing without checking the center.

How can I tell when the meringue is ready?
First, the egg-white and sugar mixture should reach 160°F (71°C) over the simmering water. After whipping, it should look glossy and hold a firm peak when the beaters are lifted. In the oven, the surface should turn lightly golden, not dark brown. If it begins coloring too quickly, the oven may be running hot.

Can I make the cake without a mixer?
A hand mixer makes the meringue easier, but a balloon whisk can work if you have a clean bowl and enough time. Whisk continuously over the simmering water until the mixture reaches 160°F (71°C), then whisk vigorously off the heat until thick and glossy. This takes more effort and may take longer than 5–7 minutes, but the texture should still hold soft-to-firm peaks before you spread it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).