ReceptnaptárRhabarberkuchen mit Baiser (rhubarb cake with meringue)
Rhabarberkuchen mit Baiser is a favorite cake of German spring and early summer: tart rhubarb on a short pastry with an airy meringue. The rhubarb is tangy and the meringue sweet: a perfect contrast. A seasonal treat.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Knead the dough ingredients into a short pastry and chill for 30 minutes.
- Press it into a buttered baking tray or cake pan and prick with a fork.
- Blind-bake at 180°C for 12 minutes.
- Mix the rhubarb with the sugar and cornstarch and put it on the pastry.
- Bake for 25 minutes.
- Beat the egg whites until stiff, gradually adding the sugar.
- Spread the meringue over the rhubarb and bake for 15-20 minutes until light golden.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not peel the rhubarb too thickly; the red skin gives the color.
- Thicken the rhubarb with cornstarch so it absorbs its juice.
- Bake the meringue at a lower temperature.
Frequently asked questions
When is it in season?
April to June.
With frozen rhubarb?
Yes, without thawing, with a little more cornstarch.
Similar recipes
- Compote pommes-rhubarbe (vanilla apple and rhubarb compote) · French
- Rhubarb yogurt crumble cake · Hungarian
- Vitality cake · Hungarian
- Streuselkuchen (buttery crumble-topped yeast cake) · German
- Dankovszky Cake · Hungarian
- Meringue Cake · Hungarian
More german ideas
- Apfelpfannkuchen (apple pancake in a thick, soft batter)
- Butterkuchen (buttery yeast cake with almonds and sugar)
- Marmorkuchen (marbled butter cake with chocolate)
- Bayerische Creme (Bavarian cream, a set vanilla dessert with fruit sauce)
- Quarkkeulchen (Saxon quark pancakes with applesauce)
- Mohnkuchen (poppy seed cake with buttery crumble)
- Vanillekipferl (vanilla crescents from short almond pastry)
- Zimtsterne (cinnamon stars with a meringue glaze)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings