- Cake:
- 1/2 cup unsalted butter, at room temperature
- 5/8 cup white sugar
- 2 teaspoons vanilla sugar
- 1 pinch salt
- 2 eggs
- 1 1/8 cups all-purpose flour
- 2 teaspoons baking powder
- Topping:
- 3 cups peeled and chopped rhubarb, or more to taste
- 2 tablespoons white sugar
- Meringue:
- 3 egg whites
- 3/4 cup white sugar
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
- 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.
05/23/2019
recipepes.com
german rhubarb meringue cake, recipe
PT15M
PT1H
5
455 calories
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