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.

Ingredients

You need the ingredients below to cook it

rhubarb
21 ounces rhubarb, peeled and cubed
600 grams
sugar
sugar
2 Tbsps
sugar
2/3 cup sugar
130 grams
vanilla extract
teaspoon vanilla extract
5 milliliters
salt
salt
0.125 teaspoons
eggs
eggs
2 larges
flour
1/4 cup flour
150 grams
roasted almonds
3/4 ounces roasted almonds, ground
50 grams
baking powder
baking powder
2 teaspoons
egg whites
egg whites
3 Items
sugar
3/4 cup sugar
150 grams
almonds
sliced almonds for topping
12 servings

Instructions

Let's follow the instructions for cooking it

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.