This is a very simple and oh-so-yummy German rhubarb cake (Rhabarberkuchen) with a meringue topping. The meringue topping goes on for the last 15 minutes so it won't get too dark.

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Cake:
Topping:
Meringue:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.

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  • Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.

  • Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.

  • Bake in the preheated oven until lightly browned, about 30 minutes.

  • Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.

  • Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.

Nutrition Facts

278 calories; protein 4.1g 8% DV; carbohydrates 43.6g 14% DV; fat 10.3g 16% DV; cholesterol 57.1mg 19% DV; sodium 145mg 6% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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