German Rhubarb Cake with Meringue

German Rhubarb Cake with Meringue could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 12. For 61 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This dessert has 212 calories, 5g of protein, and 4g of fat per serving. This recipe from Foodista has 15 fans. From preparation to the plate, this recipe takes around 45 minutes. If you have almonds, sugar, vanillan extract, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. It is a very reasonably priced recipe for fans of European food. With a spoonacular score of 34%, this dish is rather bad. If you like this recipe, you might also like recipes such as German Rhubarb Cake with Meringue, Rhubarb Meringue Cake, and Rhubarb Meringue Pie.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch). Wash, dry and peel the rhubarb. Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least 1/2 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. Dont 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.

 

Step by step:

1. Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch).

2. Wash, dry and peel the rhubarb.

3. Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least 1/2 hour. It will extract a lot of water that needs to be drained. Pat rhubarb dry for further use.

4. 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.

5. In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Dont over mix.

6. Fill dough into the spring pan, top with dried rhubarb and bake for 25 min.

7. 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.

8. 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.

9. Cool completely before removing the cake from the pan.

Nutrition Information:

covered percent of daily need