German rhubarb cake with meringue
German Rhubarb Cake with Meringue is a delightful dessert perfect for Mother's Day. This recipe covers 6% of your daily requirements of vitamins and minerals. It is ideal for those following a dairy-free and lacto-ovo vegetarian diet. The cake highlights the delicious combination of rhubarb and meringue.
Ingredients
rhubarb
600 g
sugar
2 Tbsps
vanilla extract
5 ml
salt
0.12 tsps
free range eggs
2 large
flour
150 g
almond flakes
50 g
baking powder
2 tsps
egg whites
3
Method
- 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.
Nutrition:
Carbs
38 g
Fat
3 g
Protein
4 g
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