German Rhubarb Cake with Meringue
German Rhubarb Cake with Meringue requires around 45 minutes from start to finish. For 57 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 201 calories, 5g of protein, and 4g of fat. This recipe serves 12. Mother's Day will be even more special with this recipe. A mixture of roasted almonds, baking powder, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 15 people were glad they tried this recipe. It works well as a dessert. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Foodista. It is a very reasonably priced recipe for fans of European food. Overall, this recipe earns a not so outstanding spoonacular score of 37%. If you like this recipe, you might also like recipes such as German Rhubarb Cake with Meringue, Rhubarb Meringue Cake, and Rhubarb Meringue Tart.
Ingredients
rhubarb
600 g
sugar
2 Tablespoons
sugar
130 g
vanilla extract
5 ml
salt
0.125 teaspoon
eggs
2 large
flour
150 g
roasted almonds
50 g
baking powder
2 teaspoons
egg whites
3
sugar
150 g
almonds
12 servings
Cooking in Steps
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1Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch).
oven
frying pan -
2Wash, dry and peel the rhubarb.
rhubarb
-
3Cut 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.
rhubarb
sugar
water
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4In 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.
vanilla extract
butter
sugar
egg
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5In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Dont over mix.
almond meal
baking powder
all purpose flour
salt
egg
bowl -
6Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.
rhubarb
dough
oven
frying pan -
7In 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.
egg whites
sugar
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8Spread 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.
sliced almonds
rhubarb
aluminum foil
oven -
9Cool completely before removing the cake from the pan.
frying pan