Rhubarb Cake with Meringue Topping

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recipe by Fernanda Brandenbusch

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    550
based on 11 ratings

Enjoy warm, straight out of the oven or cold with a nice cup of coffee. User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 10, 2024

Ingredients

  • Rhubarb icon
    Rhubarb
    800 g
  • Butter icon
    Butter
    125 g
  • Lemon icon
    Lemon
    ½
  • Egg white icon
    Egg white
    3
  • Caster sugar icon
    Caster sugar
    1 tablespoon
  • Caster sugar icon
    Caster sugar
    275 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Salt icon
    Salt
    1 pinch
  • Egg icon
    Egg
    1
  • Spelt flour icon
    Spelt flour
    100 g
  • Egg yolk icon
    Egg yolk
    3
  • Cornflour icon
    Cornflour
    80 g
  • Milk icon
    Milk
    2 tablespoons
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Lemon juice icon
    Lemon juice
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Wooden spoon
  • kCook icon Cooking Chef XL
  • kCook icon Springform pan - 10 x 2.5"
  • kCook icon Large mixing bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Grease and flour a clean springform pan then set aside
  3. Add rhubarb and caster sugar to a clean large mixing bowl
  4. Mix until combined then set aside
  5. Attach the K-Beater
  6. Add caster sugar, butter, vanilla extract, lemon and salt to the Cooking Chef XL Bowl
  7. Lift the Cooking Chef head and fit the heat shield
  8. Mix with splashguard fitted until light and fluffy then scrape bowl - 1 min, Speed 4
  9. Then add egg to the Cooking Chef XL Bowl
  10. Mix with splashguard fitted until combined - 20 sec, Speed 3
  11. Then add spelt flour to the Cooking Chef XL Bowl
  12. Mix with splashguard fitted until combined - 20 sec, Speed 3
  13. Then add spelt flour to the Cooking Chef XL Bowl
  14. Add egg yolk to the Cooking Chef XL Bowl slowly while machine is running
  15. Mix with splashguard fitted until combined - 20 sec, Speed 3
  16. Add spelt flour, cornflour, milk and baking powder to a clean medium bowl
  17. Mix until combined
  18. Transfer content of medium bowl to Cooking Chef XL Bowl
  19. Mix with splashguard fitted until combined - 20 sec, Speed 2
  20. Transfer two thirds of content of Cooking Chef XL Bowl to springform pan
  21. Spread until level
  22. Top with the pieces of rhubarb
  23. Transfer the rest of content of Cooking Chef XL Bowl to springform pan
  24. Spread until level
  25. Bake - 25 min, 200°C
  26. Clean Cooking Chef bowl
  27. Attach the Whisk
  28. Add egg white and lemon juice to the Cooking Chef XL Bowl
  29. Whisk with splashguard fitted until stiff peaks form - 2 min, Speed Max
  30. Remove the cake from the oven
  31. Reduce the oven temperature to 175°C
  32. Top the cake with meringue like clouds, leaving an approx. 1 cm wide edge
  33. Bake - 25 min, 175°C
  34. Remove from oven
  35. Use a moistened knife to run along the edges of the cake and the pan
  36. Leave the cake in the pan to cool completely
  37. Serve
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