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    Home » Uncategorized

    French Rhubarb Cake

    Published: May 30, 2019 · Modified: Oct 5, 2020 by Tammy Circeo · This post may contain affiliate links · 2 Comments

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    A slice of French Rhubarb Cake with Meringue

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Rhubarb is not a food that many people cook with. It is both sour and bitter so it needs a bit of sweetening to supplement the flavor. It's usually paired with a sweet fruit like strawberries in pie, to make a sauce for ice cream, or jam. In other words, it needs enough sugar to counter its natural sour and bitter flavor. My go-to recipe for using rhubarb during its small window season is this rather old recipe for French Rhubarb Cake and the reason is purely sentimental, but also delicious. Read on.

    Jump to Recipe

    A bit of French Rhubarb Cake sentimentality

    My first experience with rhubarb came when I was a young girl of about 7 years old in France. My mom's friend, Madame Weyer, who lived near us in Sens (just south of Paris), gave her this recipe … and probably made it for us herself before sharing the recipe! I remember many delicious meals in their home. Obviously, my mom made Gateau a la Rhubarbe enough for me to remember it and ask for the recipe later.

    1st trick for baking French Rhubarb Cake

    There's a couple of tricks to this recipe and the first is that it should be baked in a spring form pan. A spring form pan is one where the sides can be separated from the bottom without moving the cake. (See the "latch" in the photo below?)

    I wholeheartedly recommend a stainless steel springform pan. I've baked this cake in an aluminum pan and the acidic property of the rhubarb causes corrosion and that can't be good for anyone's health!

    I grease the pan well and also use parchment paper on the bottom. You can cut it from the roll or you can buy ready-cut circles. Either way, I recommend using unbleached, natural paper.

    Springform pan lined with parchment paper

    The 2nd trick

    The second trick is that the eggs must be separated. The yolks are mixed into the cake batter and the whites are whipped into a meringue for the topping. Which is, actually, the THIRD trick. But let's talk about separating the eggs first …

    How to separate eggs

    There are lots of gadgets for separating eggs, but my preference is the gadget God gave me at the end of my arms. Yep, I like to crack the egg into my hand and let the whites fall through my fingers. It's messy, but I've tried other ways and this way seems to be the most gentle. This method leaves the least white with the yolk and provides the softest buffer for the yolk to not break. You can move the yolk back and forth from hand to hand to help release the white. Note that the fresher the egg, the harder it is to separate the yolk … they really like being together!

    Dividing egg whites from yolks using your hand

    Alright … now it's time for mixing the cake batter. It's a simple one in that you beat the butter and sugar, add the egg yolks, then the dry ingredients. {Note: I use Bob's Red Mill Gluten-free 1:1 Baking Flour and it works superbly!}) The batter is a bit thicker than the average cake batter and needs to be because the juice from the rhubarb that is piled on top will seep down into it. Spread the batter carefully to the edges of the pan.

    Cake batter spread into the springform pan

    Pile the chopped rhubarb on top of the batter. It will cook while the cake does, getting soft and melting down in a bit.

    Cake batter topped with chopped rhubarb

    Finally, the third trick for French Rhubarb Cake ...

    And now, on to the third trick: whipping the egg whites. When the cake is almost done, start whipping the egg whites in an electric mixer while gradually adding sugar. It will take 7-10 minutes for them to get stiff enough. You'll never believe how big four egg whites can beat up!

    Spread the meringue on top of the cake and put it back in the oven for 20 minutes.

    Meringue spread on top of the rhubarb cake

    The meringue will keep rising with the baking and when you take it from the oven, you'll be so proud! But remember that it will wilt a bit as it cools, but don't be sad! It's what's supposed to happen.

    After the cake has cooled, you can carefully release the latch on the springform pan. Some meringue will probably still be clinging to the top of the pan because it loved the heights it had achieved! The meringue will survive … just carefully pry it away and don't feel a bit guilty for popping some of those delicious, left-behind tidbits into your mouth.

    Baked Meringue on the rhubarb cake

    Ultimately, you'll serve a tasty cake with tender rhubarb topped with an amazing meringue … and your guests will ask for some to take home! If there's any leftover (be sure to refrigerate it), it's fabulous with coffee for breakfast. I mean, really, you're eating eggs, right?

    A slice of French Rhubarb Cake

    Looking for more old recipes or seasonal desserts:

    • Terrassen - Another very old recipe passed on to me by my German mother-in-law.
    • Nectarine Cream Tart in a Gingersnap Crust
    • French Apple Pie - an old recipe from my childhood.

    Recipe

    Slice of Rhubarb Cake on a china saucer

    French Rhubarb Cake

    Tammy Circeo
    This recipe came to us from a French friend, Madame Weyer, who shared it with my mom many years ago when we lived in France. It's a simple cake that is finished with a beautiful meringue topping.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Dessert
    Cuisine French
    Servings 8 servings

    Ingredients
      

    • ½ cup butter, room temperature (100 grams)
    • ½ cup sugar (100 grams)
    • 4 egg yolks save the whites for the meringue
    • ½ teaspoon vanilla extract
    • 1⅓ cup, plus 1 Tablespoon all-purpose flour (or a gluten-free 1:1 baking flour) (200 grams)
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup milk
    • 3-4 stalks rhubarb cut in half lengthwise, then chopped
    • 1 cup sugar, for the meringue (230 grams)

    Instructions
     

    • Heat oven to 350°F. Prepare an 8-9 inch spring form pan by greasing the bottom and the sides and lining the bottom with parchment paper and greasing it as well.
    • Cream the butter and the sugar with an electric mixer, then add the egg yolks and mix until well incorporated. Add the vanilla.
    • Mix in the flour, baking powder, and salt, beating the batter until it is smooth.
    • Add the milk and continue beating to incorporate.
    • Put the batter in the spring form pan and cover the top with the chopped rhubarb.
    • Bake for 45 minutes.
    • About 7 minutes before the cake is done, start beating the 4 egg whites on high. Gradually sprinkle in 1 cup (230 grams) of sugar. Beat until very stiff, 7-10 minutes, depending on the power of your mixer.
    • Take the cake out of the oven, spoon the meringue on top, and spread it out evenly.
    • Put the cake back in the oven for 20 more minutes.
    • When the cake is done, you can remove it to a wire rack to cool in the pan, or you can leave it in the oven, turn the oven off, and leave the door open slightly while it cools.
    • Cool the cake completely, at least to room temperature, before eating. It's delicious cold from the fridge, too!
    • Bon Appetit!

    Notes

    Madame Weyer's recipe had only some of the ingredients' amounts in grams so I've included those. It also instructed to mix all the ingredients except the rhubarb, but I found better results when I cream the butter and sugar, then add the egg yolks, then the flour mixture so I rewrote the instructions to reflect that. It also didn't include salt, but I think it benefits from a bit … so I added that, too! 
    I've had great success with substituting Bob's Red Mill Gluten-free 1:1 Baking Flour. If you are gluten-intolerant, know that this works very well. 
    Keyword french desserts, french rhubarb cake, meringue, rhubarb, rhubarb cake, rhubarb meringue cake
    Tried this recipe?Let us know how it was!
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    Comments

    1. Donna Roche

      May 09, 2020 at 6:49 am

      Hello!
      What size springform pan do you use for this recipe? 8 inch, 9 inch or 10 inch.... I feel this is very important. I want to make this for mothers day!

      Thank you very much.
      Donna Roche

      Reply
      • Tammy Circeo

        May 11, 2020 at 9:10 pm

        Thank for DM'ing me to get my attention, Donna! I hope your recipe turned out well for Mother's Day! I've amended the recipe card to reflect the information you requested as I'm sure others will having the same quetion!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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