German Rhubarb Cake with Meringue Topping

by Kirsten on June 13, 2012 · 26 comments

in Cakes, Cakes & Sweets, Desserts, German Dishes

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
5.0 from 8 reviews
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
  • 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
  1. Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9½ inch).
  2. 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.
  3. 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.
  4. In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Don't over mix.
  5. Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.
  6. 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.
  7. 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.
  8. Cool completely before removing the cake from the pan.


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Jan July 5, 2013 at 6:53 pm

Your cake looks wonderful! I will be baking it as soon as I get some almonds. I wish I could share my rhubarb. It grows well in Wisconsin and I have a lot of it.

Lois Brender March 17, 2013 at 5:38 pm

I live in TX but am from the North where we grew rhubarb. Here I’m told we can’t grow it because of the climate/soil. I still cook with rhubarb, but must use frozen since unable to get fresh or grow it. Do you think frozen would work?
My mother-in-law taught me how to make a fruit dumpling and my mom used to make strawberry rhubarb pies. I therefore incorporated the rhubarb and blackberries with the dumpling recipe and it is delicious. Unique.

Audrey January 10, 2013 at 10:09 pm

Does the rhubarb have to be peeled? I like the reddish color one gets from rhubarb. Do you think it would adversely affect the cake if I left the peel on?

Donna October 23, 2012 at 4:37 am

I positively LOVE rhubarb…and this cake looks exquisite…In fact…all of my favourite cake and cookie recipes have come from my german girlfriends…Coincidence? I think not!…Question: Could I possibly use frozen rhubarb if I wish to make this during the holiday season?..Thank you for sharing your perfectly executed and photographed creation!

schlachtplatte June 24, 2012 at 11:28 am

This is also the traditional rhubarb recipe in our family! Can you belive I totally missed rhubarb season this year?? I went to the market on Saturday and wanted to buy some to make exactly this cake but all the vendors said that the season was already over!! My only hope is that my Mom keeps some in her fridge…

Judith June 16, 2012 at 7:44 am

Hihi, wie witzig – jetzt ist er wieder da. Danke noch mal für die Expressmail, der Kuchen war köstlich und hat nicht einmal einen Nachmaittag lang gehalten!

Kirsten June 16, 2012 at 12:51 pm

Freut mich sehr!!

Nuts about food June 14, 2012 at 4:30 am

What a beautiful looking recipe! It is funny how some things survive moves… I have an old recipe I was given when I was 12 at a Christmas party, when I had never baked anything yet, and it somehow followed me around the world.

Kirsten June 16, 2012 at 12:52 pm

I think that is very special.

stadtgarten June 13, 2012 at 11:28 pm

Der Rhabarberkuchen sieht einfach lecker aus und ich liebe diese Kombination aus süß und sauer.Seit ich das gestern hier auf Deinem Blog gesehen habe, will ich auch so einen Kuchen backen, aber ich befürchte, die Rhabarberzeit ist hier leider schon vorbei…
Liebe Grüsse, Monika

Kirsten June 16, 2012 at 12:52 pm

Oh, das tut mir aber leid. Wir hier in CO sind ja immer etwas hintendran.

Patty June 13, 2012 at 8:22 pm

Beautiful rhubarb cake, love the meringue topping!

Kirsten June 16, 2012 at 12:53 pm

Thanks, Patty.

Lea Ann June 13, 2012 at 4:34 pm

Can you believe I’ve never cooked or had rhubarb. Plus your Meringue looks perfect. My mom made a lot of pies and her meringue was always beautiful. Again, so glad you’re back in action! 🙂

Kirsten June 16, 2012 at 12:59 pm

Well, it is not too late yet. You can purchase rhubarb at Whole Foods or Vitamin Cottage.

Susan June 13, 2012 at 1:10 pm

I LOVE rhubarb and wish I lived close enough to taste this beautiful cake…my mouth is watering just imagining the different flavors and textures. I’ve missed you! XOXO

Kirsten June 16, 2012 at 12:55 pm

Yes, I am back. It has been CRAZY around here in the last month. Wish you would live closer, too. I would have saved you a piece.

Sandra June 13, 2012 at 12:37 pm

Der Kuchen sieht mega köstlich aus! Davon hätte ich jetzt gern ein Stück! 🙂

Kirsten June 16, 2012 at 12:57 pm

Leider schon aufgegessen. Sorry.

Toni @ Boulder Locavore June 13, 2012 at 7:32 am

Welcome back! What a beautiful cake Kirsten and the photos really do tell the tale of the textures. I’m guessing this might be the output of your massive potted rhubarb plant that you wheel seasonally in and out of doors? I can see why it is your huband’s favorite. I think rhubarb is highly under used and this recipe is certainly an example of how fantastic it can be!

Kirsten June 16, 2012 at 12:56 pm

You are correct. The rhubarb plant in my pot is back for the season.

manu June 13, 2012 at 3:56 am

Wow beautiful pictures!!! I’ve never tasted rhubarb cake, sounds yummy!!
Have a nice day

Kirsten June 16, 2012 at 12:56 pm

You should give it a try. Rhubarb is delicious!

DEnise June 15, 2014 at 8:33 pm

I made the German Rhubarb Cake today for Father’s Day……..Brava! Spectacular! Thank you.

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