Romanian Rhubarb Cake – Prajitura cu Rubarba si Bezea
A nostalgic Romanian dessert with soft sponge, tart rhubarb, and sweet, crispy meringue. Easy to make, perfect for family and friends gatherings!
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.