German Rhubarb Cake with Meringue Topping |
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
- 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/06/13/german-rhubarb-cake-with-meringue-topping/
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