Comments on: Rhubarb Meringue Cake

By: Juri

Juri — Wed, 14 May 2025 05:30:51 +0000

I am happy to find this recipe somewhere thank you for sharing. My family has been making this cake for generations in Germany. Add 200g sliced almonds to the Meringue and you step it up a level.
the experience feeling like you are doing everything wrong when making this cake seems to be a thing for every one who makes it.
let me know if you try it with almonds and what you thing

By: Jessica

Jessica — Sun, 21 Oct 2018 21:54:13 +0000

In reply to Signe Herbert. Glad to hear you like it, thanks for your lovely comment Signe!

By: Signe Herbert

Signe Herbert — Thu, 04 Oct 2018 20:44:46 +0000

I remembered this morning I had to bring a sweet treat for tonight…panic struck!! I knew I still had rhubarb in the freezer, unsweetened and pre cut. I came across your recipe and elated I had all the ingredients, I went straight to work! By the time the rhubarb was defrosted and strained I was ready for it! I still have 2 hours before I have to leave and cut myself a small piece…lets face it… I had to try it!! It was fantastic! I did lower the amount sugar in the meringue to 2 cups. I WILL make this again and again. Thank you for the recipe!

By: Lisa

Lisa — Wed, 12 Jul 2017 03:26:00 +0000

Made this tonight and it was a big hit with the family! Kind of like lemon bars! Thanks for sharing your grandma’s recipe!

By: Jessica

Jessica — Mon, 05 Jun 2017 01:30:06 +0000

In reply to Kim Sanger. Hi Kim, I'm sorry to hear that the recipe didn't work out for you. I've made this cake numerous times since posting it and I've always had to use my largest baking sheet. As you can tell from the photos, the layers of the cake are thin (more like a square) so I'm not sure what other advice I can give without being in the kitchen without you. :) Hope you enjoy your rhubarb crop.

By: Kim Sanger

Kim Sanger — Mon, 05 Jun 2017 00:55:00 +0000

I love rhubarb, and came across this recipe while searching for new things to try with my crop. This sounded worthy of using my precious rhubarb. But, what a disappointment. From the start, I questioned the stated pan size, and did down size to a 15 by 10 inch pan. Thank goodness, or the crust would never have covered the bottom of the pan! Because the crust and topping layers were so thin, the overall texture was adversely affected . In all, quite disappointing. Maybe, it would be better using a 9 x 13 pan, which seems more appropriate, but I won’t waste my rhubarb on another trial. Sorry.