German Rhubarb Cake with Meringue
Total Steps
8
Ingredients
13
Tools Needed
6
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German Rhubarb Cake with MeringueIngredients
- 3/4 cup sugar (for cake crust)
- sliced almonds
- 3 egg whites
- 2 teaspoons baking powder
- 1 3/4 ounces roasted almonds, ground
- 2 large eggs
- 1 1/4 cup flour
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup sugar (for meringue)
- 21 ounces rhubarb, peeled and cubed
- 2 tablespoons sugar (for rhubarb)
- 100 g unsalted butter, at room temperature
Instructions
Step 1
Preheat the oven to 350°F (Convection). Grease a round 26 cm (9 1/2 inch) springform pan.
Step 2
Wash, dry, and peel the rhubarb. Cut it into small pieces. Mix with 2 tablespoons of sugar and let sit for at least 30 minutes. This will extract a lot of water that needs to be drained. Pat the rhubarb dry for further use.
Step 3
In a kitchen machine, beat together the butter, 3/4 cup sugar, and vanilla extract until the butter is fluffy and the sugar is dissolved. Add the 2 large eggs, one at a time, and mix well after each addition.
Step 4
In a separate bowl, sift together the flour, ground roasted almonds, salt, and baking powder. Slowly add this dry mixture to the egg mixture. Do not overmix.
Step 5
Fill the prepared springform pan with the dough. Top evenly with the dried rhubarb and bake for 25 minutes.
Step 6
While the cake is baking, prepare the meringue topping. Beat the 3 egg whites until stiff peaks form. Slowly add 2/3 cup sugar until the meringue is firm and shiny.
Step 7
Remove the cake from the oven. Spread the meringue evenly over the rhubarb and decorate with almond slices. Return to the oven for another 15 minutes. If the meringue starts to turn too dark after 5 minutes, cover the cake loosely with aluminum foil.
Step 8
Cool the cake completely before removing it from the pan.