Rhubarb Meringue Cake (C.1950s, Germany)


A treasured family recipe, this rustic German treat, is easy to make, and hard to forget.

This is a family recipe that has been passed down the generations to our guest chef, Daen Huse.

Ingredients: (Serves six)

For the pastry:

220g flour
150g granulated sugar
150g butter
3 egg yolks
1 1/2 tablespoon baking powder
1 packet vanilla sugar
4 sticks of rhubarb (~450g)

For the meringue:
2 egg whites
175g sugar

  1. Cut your rhubarb in small half-thumb sized chunks, washing and discarding the ends.
  2. Mix vigorously the butter and the sugar, until well creamy. Add the egg yolks, and mix again.
  3. Add the baking powder to a separate bowl of the flour, mix lightly, and gradually add it to the butter mixture until all incorporated.
  4. Add the vanilla sugar and mix one last time.
  5. Flour and butter your pan, and pour the mixture into it, then the rhubarb on top. Lightly press the rhubarb into it, and bake at 180 degrees for twenty minutes to cook the base and rhubarb through.
  6. Take this time to prepare your meringue. Whip the egg whites to stiff peaks, gradually adding the sugar. Now, once time, add on top of the cake, and return to the oven for another twenty minutes, or until golden brown on top.
  7. Serve!

Have you seen the 
previous episode?


© Copyright 2016 - 2020 Recipe Rewind

Page was created with Mobirise