German Rhubarb Cake With Meringue Recipe

Name: German Rhubarb Cake With Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21 ounces rhubarb peeled and cubed; 2 tablespoons sugar; 1/3 cup butter unsalted and at room temp.; 2/3 cup sugar; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 2 large eggs; 1 1/4 cups flour; 1 3/4 ounces roasted almonds ground; 2 teaspoons baking powder; 3 egg whites; 3/4 cup sugar; sliced almonds for topping

Servings: persons

21 ounces rhubarb peeled and cubed
2 tablespoons sugar
1/3 cup butter unsalted and at room temp.
2/3 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs
1 1/4 cups flour
1 3/4 ounces roasted almonds ground
2 teaspoons baking powder
3 egg whites
3/4 cup sugar
sliced almonds for topping

1
Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch).
2
Wash, dry and peel the rhubarb. Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least 1/2 hour. It will extract a lot of water that needs to be drained. Pat rhubarb dry for further use.
3
In a kitchen machine beat together butter, sugar and vanilla extract until the butter is fluffy and the sugar is dissolved. Put in the eggs, one at a time and mix well.
4
In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Don't over mix.
5
Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.
6
In the mean time prepare the meringue/ baiser topping. Beat egg whites until stiff peaks form. Slowly add the sugar until meringue is firm and shiny.
7
Spread the meringue evenly over the rhubarb and decorate with almond slices. Return to the oven for another 15 min. Cover the cake with aluminum foil after 5 min. in case the meringue does turn too dark.
8
Cool completely before removing the cake from the pan.

832

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 21 ounces rhubarb peeled and cubed, 2 tablespoons sugar, 1/3 cup butter unsalted and at room temp., 2/3 cup sugar, and more.

Yes, German Rhubarb Cake With Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Rhubarb Cake With Meringue

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