Indulge in the Divine Strawberry Rhubarb Pavlova Layer Cake: Your Ultimate Celebration Dessert

It’s time to mark those special moments – whether it’s a joyful birthday, a cherished anniversary, or a heartwarming Mother’s Day – with a truly spectacular dessert: the Strawberry Rhubarb Pavlova Layer Cake. This show-stopping creation features delicate layers of sweet, crisp meringue, generously filled with luscious, tart rhubarb curd, fresh, vibrant strawberries, and billows of fluffy whipped cream. It’s a symphony of textures and flavors, designed to impress and delight. (Skip to recipe.)

Today marks a truly special milestone for me: my little corner of the internet, this beloved blog, celebrates its fifth anniversary! It’s hard to believe that half a decade has passed since I first ventured into the world of blogging, a journey that began with more curiosity than clear direction.

Five years ago, on May 6th, I tentatively set up this blog with the invaluable assistance of a tech-savvy friend. With the dashboard open before me, I began to type, not knowing where this path would lead or what long-term goals I might set. My initial, simple desire was to document some of my favorite recipes. Looking back, that very first post feels incredibly rudimentary, and I still cringe a little at the early photographs. Yet, the recipe for those Irish Cheese Toasties remains a quick, easy, and much-loved favorite in my kitchen to this day.

Since those early, somewhat “sketchy” beginnings, I have undoubtedly learned an immense amount about the intricate world of blogging. Despite the knowledge gained, I often feel as though I’m merely at the comfortable starting line, standing at the base of a vast mountain of information. When I squint and look up at the towering pinnacle of expertise, I realize just how far there is still to go, and how much more I have to learn – not just about blogging, but about the nuances of food photography, the ever-evolving landscape of social media, and all the technical wizardry that often feels beyond my grasp.

In moments like these, I remind myself to simply focus on the next small step, to look just a little way ahead, and to appreciate the incredible richness and unexpected joys that this blog has brought into my life. It has become a vital creative outlet, a place where my passion for food, recipes, and flavor combinations can truly flourish. All those culinary thoughts that once buzzed aimlessly in my head now have a purposeful destination, a canvas upon which to be shared. Plus, it provides me with a perfectly legitimate excuse – at least in my own mind – to occasionally defer those less exciting household chores!

Most importantly, I wouldn’t have this wonderful space to connect, share, and cultivate a sense of community with all of you, my incredible readers, had I not taken that initial leap and started typing those first words. It’s the knowledge that there are people out there listening, trying my recipes, and engaging with my content that truly motivates me. It pushes me to try harder, to refine my writing, and to meticulously double, triple, and even quadruple-check recipes to ensure they are consistently perfect. I’ve discovered an immense love for the recipe development process, and my passion for writing has deepened. Photography, initially a daunting challenge, has become a skill I actively enjoy learning and improving. The continuous pursuit of excellence in all these areas has truly become a driving force in my life.

The past five years would have unfolded regardless, but I am profoundly grateful to have this blog as a living record of my days – predominantly my cooking days, but inevitably, life’s myriad experiences become interwoven with the culinary journey. For me, cooking and life are inextricably linked, not just for the obvious necessity of nourishment. You know how a particular scent or a snippet of music can instantly transport you back to a specific time or place in your past? Food holds that same powerful evocative magic for me.

In the whirlwind of these past five years, I’ve experienced a profound spectrum of life events: I lost my father just weeks after beginning my blogging adventure, a loss that still leaves an ache in my heart. I’ve embarked on exciting journeys, including a trip to San Francisco, two memorable trips to Europe, and two sun-filled excursions to Mexico. I’ve endured the heartbreaking loss of one of my best friends to cancer, and navigated the demanding challenge of having three children simultaneously attending university. I watched my youngest finish high school and head off on a German exchange, and welcomed our fourth German exchange student into our home for three months. I celebrated a daughter’s wedding, and sadly witnessed that marriage end almost as quickly as it began. I even won some cooking contests, securing first place with my Coco-Lassies bars and second place with my Pizza-ghetti Pie. My husband received a Lyme Disease diagnosis, an ongoing battle I plan to share more about eventually. I was flown to Vancouver to audition for Recipe to Riches and was chosen as a finalist, and made it to the auditions for Master Chef Canada (though I wasn’t selected to compete on either show, the experience itself was invaluable). I’ve started writing a food column for our local paper, and have had to completely reinvent my cooking methods due to numerous food allergies among my husband and children. All the while, I’ve continued to work part-time as a German Kindergarten teacher and substitute, and made a valiant, if often losing, attempt at keeping up with my house and garden.

Through every triumph and challenge, my blog has remained a constant source of sanity and grounding. It truly amazes me that I’ve stuck with it for so long, and I have absolutely no desire to stop anytime soon. (Unless, of course, the infamous “Mess Monster” lurking in my basement threatens to stage a full-scale invasion of the main floor, in which case a brief leave of absence might be necessary to confront him head-on – but for now, he remains cowering downstairs!) This journey has been transformative, and I am excited for what the next five years will bring.

A Dessert as Delicate as a Ballerina: The Magic of Pavlova

So, with five years behind me and many more culinary adventures ahead, it is indeed time to celebrate! Pavlova is truly a special dessert, known for its airy elegance and delightful taste. Said to originate in either New Zealand or Australia, this exquisite creation was named in honor of the legendary Russian ballerina, Anna Pavlova. Much like a ballerina gracefully dancing across a stage, a pavlova is inherently beautiful, ethereal in its lightness, and divinely, sweetly delicious.

The very nature of pavlova, best served shortly after assembly, only adds to its mystique. It’s a dessert that embodies delicacy and fleeting perfection, much like the ephemeral beauty of spring itself. The crisp meringue shell, yielding to a soft, marshmallowy interior, paired with vibrant fruits and cream, creates an unforgettable experience. This is not just a dessert; it’s a memory in the making.

To mark this special occasion, I’ve created this stunning Strawberry Rhubarb Pavlova Layer Cake to share with you all. It’s a true pity I can’t personally pass you a slice – it really is that delicious! With its vibrant colors and incredible flavors, it’s the perfect celebratory cake for welcoming spring, honoring a birthday, commemorating an anniversary, or making Mother’s Day extra special.

* * * * *

Crafting Your Pavlova Masterpiece: Tips and Tricks

Kitchen Frau Notes: In a slight departure from my usual rigorous retesting process for new recipes, this Strawberry Rhubarb Pavlova Layer Cake is a first-time creation that builds upon a solid foundation. I’ve adapted it from a lemon pavlova recipe I’ve made countless times and know works perfectly. The primary modification involved baking the meringue as separate thin layers, rather than one thick one, which lends itself beautifully to a layered cake format. I also switched out the lemon curd for a delightful rhubarb curd, driven by an eager craving for rhubarb, even though our garden’s supply wasn’t quite ready. Thankfully, my freezer stash came to the rescue!

One of the beauties of this cake is that several components can be prepared in advance, simplifying your assembly process significantly. You can make the meringue layers and the rhubarb curd several days ahead of time. Once cooled, store the meringues in a large airtight container, ideally still attached to their parchment paper liners for protection, and chill the curd until ready to use. Then, about an hour before you plan to serve, simply whip the cream and artfully assemble the cake. Like a traditional single-layer pavlova, this layered version is at its absolute best when enjoyed shortly after assembly, once it’s had just a brief time to meld and soften. If you cut into it too soon, within minutes of assembly, the meringue layers will still be quite crisp and challenging to slice through smoothly. However, if left for more than about two hours, the cake will begin to soften significantly, becoming quite tender and potentially a little drippy – though still undeniably delicious! The sweet spot, where the meringue has softened beautifully but still retains a delightful chewiness, is typically within one to two hours of assembly.

If your rhubarb isn’t naturally a vibrant pink, don’t fret! You can easily enhance the color of your curd with a touch of natural beet juice, as I did. This simple trick adds a beautiful rosy hue without affecting the flavor. I initially increased the recipe slightly to create five layers for my blog’s fifth-anniversary celebration, but the four layers specified in the recipe below are perfectly balanced. They’re just as pretty and significantly easier to manage for most home bakers.

For those needing a dairy-free option, simply substitute the traditional whipped cream with your favorite non-dairy whipped topping, or use a slightly lesser amount of whipped coconut cream for a rich, tropical twist. This ensures everyone can enjoy a slice of this magnificent cake!

Strawberry Rhubarb Pavlova Cake

For the meringue layers:

• 4 large egg whites (ensure no trace of yolk for best results)
• 1 cup (200gms) granulated sugar
• A small pinch of salt (enhances whipping)
• 2 teaspoons cornstarch or tapioca starch (for stability and chewiness)
• 1 teaspoon fresh lemon juice (helps stabilize egg whites)
• ½ teaspoon pure vanilla extract

For the Rhubarb Curd:

• About 2 cups (250gms) fresh or frozen rhubarb, cut into pieces
• Grated zest of one whole lemon (adds bright citrus notes)
• Juice of 1 lemon (about 2½ tablespoons, essential for tartness)
• ⅓ cup (75gms) unsalted butter, cut into cubes
• ⅓ cup (75gms) granulated sugar (adjust to your sweetness preference)
• 3 large eggs
• 1 large egg yolk (for extra richness and thickness)
• A small piece of raw beet for natural pink color, or pink food coloring (optional, for visual appeal)

To assemble the cake:

• 1¼ lbs (550 gms) fresh strawberries (about 4 cups sliced, plus a few extra whole berries for garnish)
• 2 cups heavy whipping cream, chilled
• 2 teaspoons granulated sugar (for sweetening the cream)
• Edible flowers or fresh mint leaves for garnish (optional, for a touch of elegance)

Detailed Instructions for a Flawless Pavlova

Make the meringue layers. These delicate layers can be prepared up to a few days in advance, offering great flexibility. Store them carefully in a large airtight container, leaving them attached to their parchment paper liners to prevent breakage and maintain their crispness. Begin by preheating your oven to 350°F (175°C). On four separate sheets of parchment paper, draw 8-inch (20cm) circles. A plate, bowl, or pot lid of the correct diameter works perfectly as a guide. Once your circles are drawn, trim the parchment paper so that it fits comfortably onto your cookie sheets. Invert the paper onto the sheets so the drawn circles are underneath, still visible through the paper. This prevents any pencil marks from transferring to your meringue. Ensure your cookie sheets are ready before you start whipping the meringue.

In a very clean, dry bowl (preferably a stand mixer bowl), whip the egg whites and the pinch of salt on medium-high speed until they reach soft, foamy peaks. This signifies that air has been incorporated and the whites are beginning to build structure. Gradually add the sugar, one tablespoon at a time, allowing each addition to fully dissolve before adding the next. Continue beating for at least 10 to 12 minutes, or until the meringue is very stiff, glossy, and holds firm peaks. It should look like shimmering white clouds. Gently beat in the cornstarch, lemon juice, and vanilla extract until just combined.

Carefully divide the meringue mixture evenly among the four drawn circles on your parchment paper. Using an offset spatula or the back of a spoon, gently spread the meringue out to the circle outlines, creating four large, even disks. Smooth out the tops for a pristine finish.

Place the cookie sheets with the meringues into the preheated oven. Immediately lower the oven temperature to 275°F (135°C). Bake for 1 hour. After the baking time, turn off the oven completely and, resisting the urge to peek, do not open the oven door. Leave the meringues inside the cooling oven until it is completely cold, or even overnight. This slow cooling process helps to dry out the meringues fully and prevent them from cracking or deflating. Once cool, you can carefully trim the parchment paper closer to the meringue disks for easier storage in an airtight container for several days.

Make the Rhubarb Curd. Begin by slicing your fresh or frozen rhubarb into ½-inch (1cm) pieces. Place the rhubarb in a saucepan. If using fresh rhubarb, add about a tablespoon of water to help it get started; frozen rhubarb usually contains enough moisture and won’t need extra water. Cook over medium heat, stirring occasionally, until the rhubarb is completely soft and broken down into a compote-like consistency. Continue cooking until enough liquid evaporates, resulting in a thick, pudding-like puree. Measure out ¾ cup (180ml) of this cooked rhubarb puree. Any leftover puree can be enjoyed in yogurt or over ice cream. Let the measured puree cool to lukewarm.

In a small, heavy-bottomed saucepan, combine the ¾ cup cooked rhubarb puree with the lemon zest, lemon juice, cubed butter, and granulated sugar. Whisk in the whole eggs and the additional egg yolk until thoroughly combined.

Cook the mixture over medium heat, whisking constantly and diligently, for about 8-10 minutes. The constant whisking is crucial to prevent the eggs from scrambling and to ensure a smooth, creamy custard. Continue cooking until the curd has visibly thickened to the consistency of a pourable custard, coating the back of a spoon. Remove from heat and let it cool completely.

If you desire a lovely pink hue for your curd, you can tint it with a small amount of beet juice, about ½ teaspoon. To extract the juice, grate a small piece of raw beet on the finest holes of a box grater until you have about a tablespoon of pulp. Press this pulp through a fine-meshed sieve, collecting the vibrant juice in a small cup. Stir a tiny amount of this juice into your cooled rhubarb curd until you achieve your desired shade of pink. Alternatively, a drop or two of pink food coloring can be used. Chill the curd in the refrigerator until it is thoroughly cold, several hours or preferably overnight. This will allow it to set and thicken further.

Assemble the cake: About an hour before you plan to serve, prepare the final components. In a chilled bowl, whip the heavy cream with the 2 teaspoons of sugar until it forms soft peaks. Slice the fresh strawberries into even pieces.

Carefully peel the parchment paper off one meringue disk and gently transfer it onto your chosen cake plate or serving platter. Dollop about ½ cup of the prepared rhubarb curd onto this meringue base, spreading it carefully almost to the edges, leaving a small border. Arrange a single, attractive layer of sliced strawberries on top of the curd. For a beautiful presentation, you can create a ring of strawberry slices with their tips facing outward around the outside edge, filling the middle with any smaller or irregularly shaped slices. Finish this layer by spreading about one-quarter of the softly whipped cream over the strawberries.

Place another meringue disk on top, gently pressing it down, and repeat the layering process: rhubarb curd, sliced strawberries, and whipped cream. Continue this for a total of three filling layers. Top the last meringue disk with the final quarter of whipped cream. Decorate the top with your remaining strawberries, using either halved or whole berries, and if desired, add edible flowers or fresh mint leaves for an extra touch of beauty. You may have some rhubarb curd leftover; this is excellent stirred into yogurt, used as a topping for pancakes, or simply enjoyed over ice cream.

Allow the assembled cake to sit at room temperature for approximately one hour before serving. This crucial waiting period allows the meringue layers to slightly soften, making them much easier to cut through smoothly. However, be mindful not to let it sit for longer than about two hours, as the cake will start to become overly soft and potentially drippy. Serve promptly and enjoy this exquisite dessert!

Note: To make a regular, single-layer Strawberry Rhubarb Pavlova: Instead of four thin layers, spread the entire meringue mixture thickly onto one 8-inch (20cm) circle of parchment paper. Form it with a spatula to have relatively straight sides and a slight indentation in the top, which will act as a natural bowl to hold the filling. Bake it for the same amount of time and at the same temperature as described above; the interior will be wonderfully soft, moist, and marshmallowy. Once cool, fill the pavlova with all the rhubarb curd, then spread all the whipped cream on top. Decorate generously with fresh fruit, edible flowers, or simply leave it plain for a more rustic charm.

Serves 8.

Guten Appetit!

If you enjoy my recipes and culinary explorations, I’d be absolutely delighted if you followed me on Instagram, Pinterest, Twitter, and Facebook. You’d truly make my day!

You might also like these delightful recipes:

Strawberry Meringue Pie

Mini Lemon Coconut Pavlovas

Rhubarb Compote over Swedish Cream

Prairie Mess (Eton Mess with Saskatoons and Rhubarb)