Best German Rhubarb Meringue Cake Recipes

GERMAN RHUBARB STREUSEL CAKE

German Rhubarb Streusel Cake image

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Provided by selbstversorgerin

Categories World Cuisine Recipes European German

Time 1h20m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Steps:

Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb.
Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel.
Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 44.6 g, Cholesterol 58.6 mg, Fat 15.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 9.4 g, Sodium 12.4 mg, Sugar 17.9 g

RHUBARB MERINGUE DESSERT

Rhubarb Meringue Dessert image

I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12-15 servings.

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Steps:

In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Nutrition Facts :