This mellow and juicy rhubarb meringue cake with an aquafaba meringue is a perfect dessert or treat for the next coffee or tea time.
With the magical aquafaba (ckickpea water) you can create this amazing meringue.
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Have you wondered how long the season for rhubarb is going? Rhubarb rings the harvest time. The garden season usually starts with rhubarb in early April.
From this point on, you can actually harvest the stalks uninterruptedly and create goodies from it.
From 24 June (Midsummer), however, this should not be harvest anymore.
Would you like to plant rhubarb?
For this you have to calculate one to two years of start-up time, then you can harvest the first time.
In the second year, you should only harvest until May, then you will be rewarded in the following year with a lush harvest.
Rhubarb a vegetable
Did you know that the rhubarb belongs to the vegetable?
In the stores you find it usually in the fruit section. However, when you look at the exact definition of vegetables and fruits, rhubarb belongs to vegetables.
The use of rhubarb speaks rather for the assignment to fruit (compote, jam, cakes, juice) like this rhubarb meringue cake.
How healthy is rhubarb?
- Vitamin C
- strengthens our immune system
- 12 calories to 100 grams
- high fiber
Were you wondering what ingredients we use for this amazing juicy rhubarb cake? Here is a short overview what we use.
The exact amount is written in the recipe card below.
whole white wheat flour or spelt flour
soy or coconut yoghurt
raw cane sugar or date syrup / puree
Aquafaba (from chickpea cans)
Whole White Wheat Flour
cream of tartar
lemon juice, fresh
First, preheat the oven to 350° F (175 ° C) and lay out a round 10" cake form (spring form) with parchment paper.
Mix all ingredients for the dough into a dough without flour nests.
Spread the dough on the pan.
Spread the rhubarb pieces on the cake dough.
Bake the cake for 25 minutes.
In the meantime, 15 minutes before baking time is ending, prepare the meringue.
Place all the ingredients in a mixing bowl and beat with a kitchen machine or a hand mixer.
Depending on the mixer, this may take some time. It looks like beaten egg whites.
Make sure it is stiff. The aquafaba should stick to the whisk.
After 25 min. baking time spread the aquafaba on the cake and bake again. Turn the oven to 194 °F (90 Celsius). That is important, otherwise the Meringue will fall apart.
Now bake until the meringue is slightly brown. Around 40 min.
Now you can let the cake cool down. Cut into pieces.
Store the leftover in an airtight container in the fridge. There should last the cake for about 5 days.
Depends on the meringue it is possible with the moistness that the meringue dissolve.
Do not forget to pin!
Have you tried the recipe?
If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.