German Rhubarb Cake with Meringue

German Rhubarb Cake with Meringue requires around 45 minutes from start to finish. For 57 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 201 calories, 5g of protein, and 4g of fat. This recipe serves 12. Mother's Day will be even more special with this recipe. A mixture of roasted almonds, baking powder, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 15 people were glad they tried this recipe. It works well as a dessert. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Foodista. It is a very reasonably priced recipe for fans of European food. Overall, this recipe earns a not so outstanding spoonacular score of 37%. If you like this recipe, you might also like recipes such as German Rhubarb Cake with Meringue, Rhubarb Meringue Cake, and Rhubarb Meringue Tart.

  • Serves: 12
  • Time: 45 Mins
  • Category: dessert
  • Health Rating: 3.0

Ingredients


Table
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Instructions

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

Equipment:

  • oven
  • frying pan

Step 2: Wash, dry and peel the rhubarb.

Ingredients:

  • rhubarb

Step 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.

Ingredients:

  • extract
  • rhubarb
  • sugar
  • water

Step 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.

Ingredients:

  • vanilla extract
  • butter
  • sugar
  • egg

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

Ingredients:

  • almond meal
  • baking powder
  • all purpose flour
  • salt
  • egg

Equipment:

  • bowl

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

Ingredients:

  • rhubarb
  • dough

Equipment:

  • oven
  • frying pan

Step 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.

Ingredients:

  • egg whites
  • sugar

Step 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.

Ingredients:

  • sliced almonds
  • rhubarb
  • spread

Equipment:

  • aluminum foil
  • oven

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

Equipment:

  • frying pan


Dietary Information

  • Vegetarian
  • Dairy-Free

Nutrition Facts

NutrientAmount% Daily Needs
Calories200.67 kcal10.03%
Fat3.69 g5.67%
Saturated Fat0.5 g3.14%
Carbohydrates38.5 g12.83%
Net Carbohydrates36.62 g13.32%
Sugar26.22 g29.14%
Cholesterol31.0 mg10.33%
Sodium121.76 mg5.29%
Alcohol0.13 g100.0%
Alcohol %0.15 %100.0%
Protein4.7 g9.41%
Manganese0.31 mg15.32%
Vitamin K14.71 µg14.01%
Selenium9.21 µg13.16%
Vitamin B20.21 mg12.46%
Vitamin E1.55 mg10.35%
Calcium103.45 mg10.34%
Folate32.87 µg8.22%
Vitamin B10.12 mg8.16%
Phosphorus77.61 mg7.76%
Fiber1.88 g7.54%
Potassium220.16 mg6.29%
Iron1.12 mg6.22%
Magnesium24.75 mg6.19%
Vitamin B31.09 mg5.45%
Vitamin C4.0 mg4.85%
Copper0.09 mg4.58%
Zinc0.41 mg2.74%
Vitamin B50.26 mg2.64%
Vitamin B60.04 mg1.96%
Vitamin A96.05 IU1.92%
Vitamin B120.08 µg1.35%
Vitamin D0.17 µg1.11%