German Rhubarb Cake with Meringue

Ready in : 45 mins

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.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

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

1
Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch).

oven

frying pan
2
Wash, dry and peel the rhubarb.

rhubarb
3
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.

rhubarb

sugar

water
4
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.

vanilla extract

butter

sugar

egg
5
In 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
6
Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.

rhubarb

dough

oven

frying pan
7
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.

egg whites

sugar
8
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.

sliced almonds

rhubarb

aluminum foil

oven
9
Cool completely before removing the cake from the pan.

frying pan

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German Rhubarb Cake with Meringue

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

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

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.

rhubarb

3 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.

rhubarb

sugar

water

4 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.

vanilla extract

butter

sugar

egg

5 In 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

6 Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.

rhubarb

dough

7 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.

egg whites

sugar

8 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.

sliced almonds

rhubarb

9 Cool completely before removing the cake from the pan.

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Moroccan Couscous and Chickpea Salad

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.

3
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.

4
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.

5
In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Dont over mix.

6
Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.

7
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.

8
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.

9
Cool completely before removing the cake from the pan.