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The Best Recipes: German Rhubarb Meringue Cake Popular Recipes

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German Rhubarb Meringue Cake

"This is a very simple and oh-so-yummy German rhubarb cake (Rhabarberkuchen) with a meringue topping. The meringue topping goes on for the last 15 minutes so it won't get too dark."

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

Instructions :

Prep : 20M Cook : 10M Ready in : 1H5M
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
  • 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.
  • 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.
  • Bake in the preheated oven until lightly browned, about 30 minutes.
  • 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.
  • Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.

Notes :

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