Rhubarb cake with coconut meringue. A deliciously beautiful cake with rhubarb and almonds and crispy coconut meringue on top. This cake has been in my family for a long time, and everyone who tastes it asks for the recipe, so it’s time I shared it, too. The cake consists of a cake base with brown sugar topped with rhubarb mixed with sugar and chopped almonds. Once the rhubarb base has baked, a layer of coconut meringue is spread on top and then the cake is baked for a while longer. The cake can easily be made a day in advance and it can also be frozen. This cake is a little bit like my grandfather’s beard cake, which I made here with raspberries. Try my other rhubarb recipes here: rhubarb lemonade, muffins with rhubarb and crumble and creamy chia pudding with baked rhubarb. Enjoy!
Rhubarb cake with coconut meringue
Wash and prepare the rhubarb. Cut it into pieces that are 1-2 cm thick. Fold the rhubarb, sugar and chopped almonds together. Leave it at room temperature while making the cake.
Heat the oven to 200 C convection.
Whisk the butter and brown sugar until light and creamy. Whisk in the egg yolks and vanilla. Mix together the flour, baking powder and salt and then fold it into the batter alternating with the milk/ cream. Line the bottom of a 23 cm spring form with baking paper. Put the batter into the tin. Mix the rhubarb filling well and then pour it on top of the cake batter. Bake the cake for about 45 min.
15 minutes before baking the cake for the first time, whisk the egg whites until stiff and whisk in the sugar a little at a time. Fold the desiccated coconut into the meringue and spread it over the baked cake.
Turn down the oven to 150 C convention.
Bake the cake with the meringue for another 45 min.
Allow the cake to cool before gently removing it from the tin. Serve immediately. Enjoy!