AI-generated image
A German rhubarb meringue cake built in distinct layers: a lemon-scented butter base, tart ruby rhubarb folded with cornstarch, and a crisp toasted meringue crown. The juicy fruit and airy topping create a vivid sweet-tart contrast in every slice.
AI-generated image
AI-generated image
A short, buttery base gives the juicy rhubarb a sturdy foundation, while cornstarch thickens the fruit juices and the meringue adds a toasted, airy contrast.
Store covered in the refrigerator for up to 3 days. Keep the cake chilled because the fruit layer is moist and egg-based.
Do not reheat; serve chilled or bring to cool room temperature for 20 minutes before serving.
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