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.
Provided by sabine13
Categories World Cuisine Recipes European German
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 43.6 g, Cholesterol 57.1 mg, Fat 10.3 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 145 mg, Sugar 30.6 g
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Rudro Ghosh
[email protected]I'm definitely going to make this cake again and again.
Luci Camacho
[email protected]This cake is a keeper!
Ekpeti Matthew
[email protected]I can't wait to make this cake again!
Huda Saeed
[email protected]This cake is a bit challenging to make, but it's worth the effort.
Debra White
[email protected]This cake is perfect for a special occasion.
Lizzy Green
[email protected]I would recommend this cake to anyone who loves rhubarb.
Snoopy Isaac
[email protected]Overall, I thought this cake was good, but not great.
Jovene Mitchell
[email protected]The meringue on my cake didn't brown as much as I would have liked.
boy aban
[email protected]I found that the cake was a bit too sweet for my taste.
Gokarna Bohara
[email protected]This cake is a bit time-consuming to make, but it's worth it.
Dreyfuss Lennard
[email protected]I didn't have any meringue powder so I made my own using egg whites and sugar.
Kambria Jordan
[email protected]I substituted frozen rhubarb for fresh rhubarb and it worked out great.
Qesar wali Khan
[email protected]The instructions were easy to follow and the cake turned out perfectly.
abeeb abdelrazaq
[email protected]I made this cake for a party and it was a hit! Everyone loved it.
SHABIR Nawaz
[email protected]This cake was absolutely delicious! The meringue was light and fluffy, and the rhubarb filling was tart and sweet. I will definitely be making this again.