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German Rhubarb Meringue Cake
German Rhubarb Meringue Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Easy and delicious German rhubarb cake with meringue topping.
Ingredients:
  • 0.5 cup unsalted butter, at room temperature
  • 0.625 cup white sugar
  • 2 teaspoons vanilla sugar
  • 1 pinch salt
  • 1.125 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 cups peeled and chopped rhubarb, or more to taste
  • 2 tablespoons white sugar
  • 3 egg whites
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter a 10-inch springform pan.
  • In a large bowl, beat together butter, sugar, vanilla sugar, and salt using an electric blender until the mixture is smooth and creamy. Gradually add eggs one by one, making sure to beat well after each addition.
  • Gradually mix the sifted flour and baking powder into the batter. Pour the batter into the springform pan, then press rhubarb pieces into the batter and sprinkle sugar on top.
  • Bake in the hot oven until golden brown, approximately 30 minutes.
  • Beat egg whites in a glass, metal, or ceramic bowl until foamy, then gradually add sugar and continue beating until stiff peaks form and the meringue is glossy. Spread the meringue on top of the cake after removing it from the oven.
  • Bake until the meringue is golden and firm for about 15 minutes. Let it cool in the springform pan before serving.

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