German Rhubarb Meringue Cake Recipe

Name: German Rhubarb Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1/2 cup unsalted butter, at room temperature; 5/8 cup white sugar; 2 teaspoons vanilla sugar; 1 pinch salt; 2 eggs; 1 1/8 cups all-purpose flour; 2 teaspoons baking powder; Topping:; 3 cups peeled and chopped rhubarb, or more to taste; 2 tablespoons white sugar; Meringue:; 3 egg whites; 3/4 cup white sugar

Servings: persons

Cake:
1/2 cup unsalted butter, at room temperature
5/8 cup white sugar
2 teaspoons vanilla sugar
1 pinch salt
2 eggs
1 1/8 cups all-purpose flour
2 teaspoons baking powder
Topping:
3 cups peeled and chopped rhubarb, or more to taste
2 tablespoons white sugar
Meringue:
3 egg whites
3/4 cup white sugar

1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
2
Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.
3
Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.
4
Bake in the preheated oven until lightly browned, about 30 minutes.
5
Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.
6
Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.

810

kcal

Calories

Fat

105

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 14 ingredients. The key ingredients include: Cake:, 1/2 cup unsalted butter, at room temperature, 5/8 cup white sugar, 2 teaspoons vanilla sugar, and more.

Yes, German Rhubarb Meringue Cake 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 Meringue Cake

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