Seasonal recipe May - Rhubarb-baiser cake

In our series, which revolves around cooking and baking, we present a new SoSUE season recipe every month. This time with a little novelty! We are very happy to introduce you to the new SoSUE guest author Tanja from mein Ideenreich. From now on she will inspire you monthly with delicacies from her private cookbook and we will start with a wonderful recipe for a delicious rhubarb-based cake. Enjoy your meal!


The season of the "vegetables of spring" (...and not fruit, as many suppose) begins in May and ends in June 24, when it becomes inedible. However, it should never be harvested after 24 June, when it becomes inedible. Otherwise, the rhubarb is peppered with so many good vitamins and minerals such as potassium, calcium, magnesium, vitamin A and iron. Therefore I would like to welcome you today with a tasty rhubarb based cake because with this recipe I combine spring, family Sundays and a cosy get-together.

Rhubarb Baiser Cake

Foto: mein Ideenreich Foto: mein Ideenreich


- 500-600g rhubarb (approx. 4-5 sticks), stripped off

- 150 g flour

- 80 g cornflour

- 2 tsp. baking powder

- 150 g butter (room temperature)

- 150 g sugar

- 1 packet vanilla sugar

- 2 eggs

- 3 egg yolks


Foto: mein Ideenreich

For the Baiser topping:

- 3 egg whites

- 1 pinch salt

- 180 g sugar

- 1 teaspoon lemon juice


- Fat and breadcrumbs for the mould

- Powdered sugar for dusting


60 minutes, with top/bottom heat 180°.

Foto: mein Ideenreich


- Beat the softened butter, sugar, vanilla sugar, 2 eggs and 3 egg yolks with a hand mixer until foamy with a hand mixer.

- Slowly stir in flour, cornflour and baking powder in several portions.

- Place the batter in a greased springform pan (approx. 26 cm) that has been greased and sprinkled with breadcrumbs.

- Cut the rhubarb into strips about 1 cm thick and spread over the dough.

- Bake the cake at 180° for 40 minutes.

Five minutes before the baking time is over, the meringue is prepared.

- Beat the three egg whites with a pinch of salt until very stiff.

- Then stir in the sugar and lemon juice.

- Take the cake out of the oven and spread the meringue mixture on top with a spoon.

I used a piping bag, but it is also enough to spread the topping mass over the cake with a fork.

- Then put the cake with the  topping in the oven for another 20 minutes.

- Sprinkle the cooled cake with icing sugar.


After baking, allow the cake to cool for at least 20 minutes before removing it from the mould.

Have fun baking! :)

About the author:
There is something that connects us all: Food. It can mean so much: Conviviality, pleasure, conversation, home, homeland, distance, romance, etc. Everyone associates something with a certain dish, e.g. a trip, a person, or a childhood memory, etc.

Food also determines our health and appearance. You are what you eat. That's why as a mother I pay attention to a healthy and balanced diet. Especially today it is not always easy - despite the diversity - to eat properly, because we all lack time. That's why I (myself working) always try to create recipes that are healthy, simple, tasty and fast. On weekends or for guests it can be a bit more expensive. And of course sweet sins are also on my menu.

I am Tanja, over 40, mother of a boy, married and born in Munich.

Look with pleasure times on my Blog by or also with Instagram @meinideenreich


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