Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, german rhubarb cake (rhabarberkuchen). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
This is a very simple and oh-so-yummy German rhubarb cake (Rhabarberkuchen) with a meringue topping. Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same.
German Rhubarb Cake (Rhabarberkuchen) is only one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. German Rhubarb Cake (Rhabarberkuchen) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have german rhubarb cake (rhabarberkuchen) using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make German Rhubarb Cake (Rhabarberkuchen):
- Get Dough for Crust
- Get 200 g flour (1 2/3 cup)
- Make ready 100 g unsalted butter (a little less than 1/2 cup)
- Take 5 Tbsp sugar
- Get 1 egg
- Prepare Filling
- Take 6-7 stalks rhubarb (500g or 1 1/4 lb )
- Get 3 egg yolks
- Get 100 g sugar (about 1/2 cup)
- Make ready 125 g peeled, ground almonds (not flour!) or sub. walnuts (about 3/4 cup)
- Take 3 egg whites
- Get Powdered sugar to dust
The German Rhubarb Streusel Cake is a great cake to bake in summer when rhubarb is available. We love this cake for the traditional "Kaffee and Kuchen" time on Sunday! Rhubarb is used in the German cuisine for compote, pastries, desserts and cakes. Rhubarb Meringue Cake is a classic German dessert, know as Rhabarberkuchen, will melt in your mouth as it is so good!
Instructions to make German Rhubarb Cake (Rhabarberkuchen):
- Make the dough: crumble the butter into the flour and sugar with your fingers.
- Add egg and work into a dough ball and knead a couple minutes until smooth. Wrap in foil or plastic and refrigerate for at least 2 hours.
- Prep the filling after the dough has chilled and preheat the oven to 190°C/375°F. Wash rhubarb, peel if desired (I'm too lazy but will get rid of any stringiness) and cut into 1/2 in (1-2 cm) pieces.
- Grease a 9 in (22-23 cm) springform baking pan with butter. Roll out the dough into a large circle and line the pan with it, pressing the dough up the sides. If it falls apart in some parts, just press it in. Poke with a fork on the bottom.
- Separate the egg yolks and egg whites into separate bowls. Beat the egg yolks with half of the sugar (50g or about 1/4 cup) until creamy. Gently mix in the ground almonds.
- In a the other bowl, beat the egg whites until it forms stiff peaks like a meringue. Quickly beat in the rest of the sugar.
- Gently fold in the egg yolk and almond mixture.
- Put the rhubarb into the springform pan evenly accross the crust dough. Pour over the egg mixture and even off the surface. Push down the sides of the dough if it's too high up the pan.
- Bake in the 190°C/375°F oven for 40 minutes. Remove, and let cool for 10 minutes in the pan before removing the springform.
- Once completely cooled, you can sprinkle with powdered sugar.
If you love rhubarb, this is a must try recipe. The sourness of rhubarb is perfectly complemented by the sweet meringue. During the springtime, when fresh rhubarb is at it is peak, be sure and make this delicious Rhubarb Cake. This easy recipe for Rhubarb Cake is a vegan and gluten-free version of a traditional German rhubarb streusel cake that uses oat and almond flour in both batter and streusel topping. German Rhubarb Cake with Meringue Topping (Omas Rhabarberkuchen mit Baiser) My German mother-in-law can make this German rhubarb cake in her sleep.
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