Rhabarberkuchen mit Baiser
Rhubarb meringue cake
Rhabarberkuchen mit Baiser: spring rhubarb cake under a soft meringue crown
GermanFrom late April until the traditional end of the season on St John's Day in June, German bakeries and garden tables everywhere have rhubarb cake, and the most loved version is crowned with meringue. A buttery sponge is covered with sour pink rhubarb, baked, then piled with a cloud of sweet meringue and returned to the oven until golden and crisp outside, marshmallow-soft within. The sweet topping balances the sharp fruit perfectly. A common mistake is not draining the rhubarb, so its juice pools under the sponge and the base stays wet. Chef's tip: toss the cut rhubarb with a little sugar an hour ahead, then drain it well; it softens slightly and stops weeping into the cake.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the cake
- 1 ⅓ lb rhubarbcut into 2 cm pieces
- 2 tbsp sugar
- 4 ½ oz soft butter
- 3 ½ oz sugar
- 1 tsp vanilla extract
- 1 egg
- 7 oz plain flour
- 2 tsp baking powder
- 3 tbsp milk
For the meringue
- 1 pinch salt
- 6 ½ oz caster sugar
- 1 tsp cornflour
- 2 tbsp flaked almonds (optional)optional
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Method
0/6 doneStep 2: Heat the oven to 350°F (325°F fan) and line the base of a 26 cm springform tin. Beat the 4 ½ oz soft butter, 3 ½ oz sugar and 1 tsp vanilla extract until fluffy. Beat in the 4 egg yolks and 1 egg one at a time, then fold in the 7 oz plain flour, 2 tsp baking powder and 3 tbsp milk to a thick batter.
15 minStep 3: Spread the batter in the tin and scatter the rhubarb evenly over it. Bake for 30 minutes, until the sponge is set and pale golden at the edges.
30 minStep 4: Meanwhile whisk the 4 egg whites with the 1 pinch salt to soft peaks, then add the 6 ½ oz caster sugar a spoonful at a time and whisk until thick and glossy and the sugar has dissolved; rub a little between your fingers and it should feel smooth. Whisk in the 1 tsp cornflour.
10 minStep 5: Turn the oven down to 325°F (275°F fan). Pile the meringue on the hot cake, swirl it into peaks with a spoon and scatter with the 2 tbsp flaked almonds. Bake for 15–20 minutes, until the peaks are golden brown.
20 minStep 6: Leave to cool in the tin for at least 1 hour before releasing it; cut with a wet knife.
5 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 42 g
- Fat
- 11 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rhabarberkuchen mit Baiser take?
- About 120 minutes in total: 70 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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