The recipe for this German rhubarb cake with meringue topping was given to me by my best friend’s mom, Frau Schubing, while I still went to Gymnasium in Germany which was quite a few years ago. I remember scribbling down the recipe on an old envelope that I still own and which survived all the moves and even made it to the US with me. Frau Schubing and also my best friend Gaby are fantastic bakers and cooks. You will never leave their houses without being invited to sit down and join a family meal. If you are short on time you will be offered coffee and cake and to visit just for a little while. There is always a fresh baked cake in their kitchens waiting to be shared with friends and family.
In this cake the sour note of the rhubarb is perfectly complemented by the sweet meringue. It is sitting on a delicious crust containing roasted almonds. What else do you need?
I have been baking this German rhubarb cake with meringue topping during rhubarb season ever since. It is my husband’s absolute favorite and he requests it every year for his birthday.
Don’t miss out on baking this German rhubarb cake with meringue topping. It is out of this world!
|German Rhubarb Cake with Meringue Topping|| || |
- 21 ounces (600 g) rhubarb, peeled and cubed
- 2 Tablespoons sugar
- ⅓ cup 1½ Tablespoon (100 g) butter, unsalted and at room temp.
- ⅔ cup (130 g) sugar
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon salt
- 2 large eggs
- 1¼ cup (150 g) flour
- 1¾ ounces (50 g) roasted almonds, ground
- 2 teaspoons baking powder
- 3 egg whites
- ¾ cup (150 g) sugar
- sliced almonds for topping
- Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9½ inch).
- Wash, dry and peel the rhubarb. Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least ½ 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. Don't 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.