Germany

German Rhubarb Cake with Meringue

Name: German Rhubarb Cake with Meringue
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 12 servings
Cuisine: Germany
Ingredients: 600 g g rhubarb; 2 Tablespoons Tablespoons sugar; 130 g g sugar; 5 ml ml vanilla extract; 0.13 teaspoon teaspoon salt; 2 large large eggs; 150 g g flour; 50 g g roasted almonds; 2 teaspoons teaspoons baking powder; 3 egg whites; 150 g g sugar; 12 servings servings almonds

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…

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By CookInstruction Kitchen Published 25 Sep 2026 Updated 8 Oct 2026 Updated Updated 5 days ago

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 12
Difficulty: Advanced

Ingredients

600 g rhubarb

2 Tablespoons sugar

130 g sugar

5 ml vanilla extract

0.13 teaspoon salt

2 large eggs

150 g flour

50 g roasted almonds

2 teaspoons baking powder

3 egg whites

150 g sugar

12 servings almonds

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

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

Step 2

Wash, dry and peel the 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.

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.

Step 5

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

Step 6

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

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.

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.

Step 9

Cool completely before removing the cake from the pan.

Tagged: Dairy free Dessert Lacto ovo vegetarian

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Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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