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Rhubarb & Strawberry Meringue Cupcakes!

Rhubarb & Strawberry Meringue Cupcakes!



These Rhubarb and Strawberry Meringue Cupcakes are a delightful twist on the classic Lemon Meringue Pie. The slightly sharp curd filling compliments the fluffy meringue and light sponge! The sugar syrup gets incredibly hot so be careful with it.



Hands on time: about 60-70 mins Bake time: 20 - 23 mins Yield: 12 Cupcakes

Specific Equipment
12 x Muffin Sized Paper Cases
12-hole Muffin Baking Tray
Sugar Thermometer

Piping Bag
Large Star Piping Nozzle



  • 200g Butter (unsalted & softened) or Margarine
  • 200g Golden Caster Sugar (or white caster sugar if you prefer)
  • Pinch Salt
  • 1 tsp Vanilla Extract
  • 4 Eggs, medium, lightly beaten
  • 2 tbsp. Milk
  • 200g SR Flour
  • 400 Fresh Rhubarb (3 - 4 stems)
  • 220g Fresh Strawberries
  • 1 Lemon, Juice of
  • 2 tbsp. Water
  • 120g Caster Sugar
  • 50g Unsalted Butter, cubed
  • 3 Egg Yolks, medium
  • 3 Egg Whites, medium
  • 170g Caster Sugar
  • 5 tbsp. Water


  • To make the Sponge:

    1. Put the margarine or soft butter and sugar into a large bowl and beat together with a wooden spoon or electric beaters until light and fluffy.
    2. Add the salt and vanilla extract and beat until it is combined.
    3. Slowly add the beaten egg whilst continuing to beat.
    4. Beat in the milk.
    5. Sieve the flour into the bowl and with a spatula or a large metal spoon, fold it gently into the mixture.
    6. Fill the muffin cases up ¾ full of mixture and then put into the centre of the oven to bake for 20- 23 minutes. You may need to rotate the tray halfway through.

    To make the rhubarb and strawberry curd:

    1. Wash the rhubarb, trim the ends of the stalks and discard.
    2. Cut the stems of the rhubarb into 2cm pieces.
    3. Wash and hull the strawberries and then cut them in half.
    4. Put the rhubarb and strawberries pieces into a heavy pan with the water and lemon juice.
    5. Simmer on a low heat.
    6. Continue to stir whilst the fruit cooks.
    7. When the fruit is well cooked, strain it through a sieve into a large heat-proof bowl to get as much fruit through as possible.
    8. Discard the pulp.
    9. Cut the butter into cubes and place it into the bowl with the fruit mixture.
    10. Put the bowl over a pan of water on a medium heat, making sure that the bottom of the bowl does not touch the water.
    11. Let the butter melt and the sugar dissolve until there are no granules of sugar left.
    12. Taste to make sure that you are happy with the sweetness.
    13. Add a little more sugar if necessary, allowing the sugar to fully dissolve before moving on.
    14. Turn the heat to the lowest possible setting.
    15. Put the egg yolks into the mixture.
    16. Continue to stir until the curd has thickened. This will take at least 15 minutes as you should be able to draw a line with a spoon in the curd without the curd moving back into the traced line.
    17. Pour the mixture into a bowl and leave it to cool and thicken further.

    To make the Meringue:

    1. Place the egg whites into a clean bowl.
    2. A stand mixer would be preferable but electric beaters would work also with a tea towel under the bowl to prevent it from moving.
    3. Put the sugar and water into a heavy based an.
    4. Place the sugar thermometer into the pan, making sure that it is not touching the bottom of the pan as it will not take an accurate reading there.
    5. Put the pan on the hob over a low heat and let the sugar dissolve.
    6. Once the sugar is completely dissolved, turn the heat up under the pan. The aim is for the syrup to reach 121℃ / 249℉.
    7. Once the temperature has reached 110℃ / 230℉ start to beat the egg whites into a meringue.
    8. Beat the eggs whites until the stiff peaks of meringue form.
    9. Once the syrup has reached 121℃ / 249℉ take the pan off the heat.
    10. Turn the beaters onto the slowest setting.
    11. Pour the sugar syrup slowly onto the meringue whilst continuing to heat.
    12. When you have poured all of the syrup onto the meringue, turn up the speed on the beaters and continue to beat for a minimum of 5 minutes. Once the meringue has cooled, it will be thick and glossy.

    Assemble the rhubarb & strawberry meringue cupcakes:

    1. Cut a cone from the top of each cupcake with a small paring knife or the wide end of a large metal piping nozzle to twist and remove a plug of sponge.
    2. Add 1 or 2 teaspoons of curd into the hollow of each cupcake, being careful not to overfill.
    3. Use the large star nozzle of the piping bag, half filled with meringue to pipe generous swirls onto each cupcake.
    4. Using either a cook’s blow torch or the grill to carefully colour the meringue.