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 mo
- Ready in 45 minutes
- Servings: 12
- Category: dessert
- Cuisine: German
- Source: Foodista
Ingredients
- 21 ounces (600 g) rhubarb, peeled and cubed
- 2 Tablespoons sugar
- 2/3 cup (130 g) sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/8 teaspoon salt
- 2 large eggs
- 1 1/4 cup (150 g) flour
- 1 3/4 ounces (50 g) roasted almonds, ground
- 2 teaspoons baking powder
- 3 egg whites
- 3/4 cup (150 g) sugar
- sliced almonds for topping
Instructions
- Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch).
- Wash, dry and peel the rhubarb.
- 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.
- 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.
- In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Dont over mix.
- Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.
- 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.
- 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.
- Cool completely before removing the cake from the pan.