Name: German Rhubarb Meringue Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Unsalted butter, at room temperature - ½ cup; White sugar - ⅝ cup; Vanilla sugar - 2 teaspoons; Salt - 1 pinch; Eggs - 2; All-purpose flour - 1 ⅛ cups; Baking powder - 2 teaspoons; Peeled and chopped rhubarb, or more to taste - 3 cups; White sugar - 2 tablespoons; Egg whites - 3; White sugar - ¾ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - German Rhubarb Meringue Cake

1. Unsalted butter, at room temperature - ½ cup

2. White sugar - ⅝ cup

3. Vanilla sugar - 2 teaspoons

4. Salt - 1 pinch

5. Eggs - 2

6. All-purpose flour - 1 ⅛ cups

7. Baking powder - 2 teaspoons

8. Peeled and chopped rhubarb, or more to taste - 3 cups

9. White sugar - 2 tablespoons

10. Egg whites - 3

11. White sugar - ¾ cup

How to cook deliciously - German Rhubarb Meringue Cake

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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