I’ve been craving Romanian rhubarb cake ever since summer began. There’s something about that perfect balance between sweet and sour that makes it such a nostalgic treat. But somehow, every time I went to the supermarket, rhubarb was nowhere to be found. I’d almost forgotten about it, until one day I spotted a bunch of stalks tucked away on the top shelf, and I just had to buy them!
Growing up, this was one of the cakes my mom made most often. I remember how I’d always eat the meringue on top first, delighting in its crunchy texture and sugary sweetness. As a child, I didn’t care much for rhubarb’s tartness, so I used to eat the components separately. Only later did I understand how beautifully the sweetness of the meringue balances the rhubarb’s tang.
This Romanian rhubarb cake recipe is so easy to make. It’s almost one of those “throw-it-all-in-the-pan” type of desserts, yet the result is stunning both in taste and appearance. Perfect with a cup of coffee or tea, this is a simple recipe that will impress anyone lucky enough to try it.
Ingredients for Romanian Rhubarb Cake Recipe
You’ll need just a few pantry staples and fresh rhubarb to bring this recipe to life. Start with three stalks of rhubarb, chopped into small cubes and sprinkled with sugar to soften and release their juices. For the batter, you’ll mix 200 grams of sugar with five egg yolks until pale and fluffy, then add 150 ml of milk, 60 ml of vegetable oil, and a teaspoon of vanilla essence. A combination of 300 grams of flour and one teaspoon of baking powder gives the cake structure.
For the meringue topping, use the five egg whites left from earlier, a pinch of salt, and the remaining 100 gr of sugar. The meringue is whipped to glossy peaks and baked until crisp and golden, creating that signature topping that makes this cake so memorable.
How to Make Romanian Rhubarb Cake
Begin by preparing your rhubarb. Wash and chop the stalks into small cubes, then sprinkle them with a little sugar and set aside to soften while you make the batter. Preheat your oven to 180°C (350°F).
In a large mixing bowl, whisk together 200 gr of sugar and egg yolks until they become pale and fluffy. Stir in the milk, vegetable oil, and vanilla essence. Gradually add the flour and baking powder, mixing until you get a smooth, creamy batter.
Line a baking tray with parchment paper and pour in the batter, spreading it evenly. Scatter the sugared rhubarb pieces over the top and bake for about 15–20 minutes, until the cake is set and lightly golden.
While the base is baking, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff, glossy peaks form.
Remove the cake from the oven and gently spread the meringue over the top. Return it to the oven for another 5–10 minutes, just until the meringue turns golden brown and crisp.
Let the cake cool completely in the tray before slicing. Serve at room temperature or chilled, ideally with tea, coffee, or even a scoop of vanilla ice cream.
Notes and Tips:
- If your rhubarb is particularly sour, you can increase the sugar slightly or let it macerate in sugar a bit longer before baking.
- Make sure your mixing bowl is clean and dry when whipping egg whites. Any trace of grease will prevent them from forming stiff peaks.
- A standard rectangular tray (around 20×30 cm) works well for this recipe.
Romanian Rhubarb Cake – Prajitura cu Rubarba si Bezea
Ingredients
- 3 rhubarb stalks
- 300 gr sugar 200 + 100
- 300 gr flour
- 1 tsp baking powder
- 5 egg yolks
- 5 egg whites
- 150 ml milk
- 60 ml vegetable oil
- 1 tsp vanilla essence
- 1 pinch salt
Instructions
- Chop the rhubarb into small cubes, sprinkle with a little sugar, and set aside.
- Preheat your oven to 180°C (350°F).
- In a bowl, whisk 200 gr of sugar with the egg yolks until pale and foamy.
- Add milk, oil, and vanilla essence. Mix until smooth.
- Sift in the flour and baking powder. Stir until a thick, creamy batter forms.
- Line a baking tray with parchment paper. Pour in the batter and spread evenly.
- Distribute the rhubarb pieces on top.
- Bake for 15–20 minutes, until the cake is set but not browned.
- Meanwhile, beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining sugar and whisk until stiff and glossy.
- Remove the cake from the oven and spread the meringue on top.
- Return to the oven and bake for another 5–10 minutes, until the meringue is golden and crisp.
- Cool completely before slicing and serving.
FAQ
Can I use frozen rhubarb?
Yes, but let it thaw completely and drain the excess water before adding to the batter.
Can I make this cake without the meringue?
Yes, but it’s much better with the meringue. If you want a simpler version, skip the meringue and dust the cooled cake with powdered sugar instead.
Why does the meringue weep or become sticky?
This can happen if the sugar isn’t fully dissolved or if the cake is stored in a humid environment. To help prevent this, bake the meringue until it’s firm and dry to the touch.
For more traditional Romanian desserts, check out my recommendations below:
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