German Rhubarb Meringue Cake Food

RHUBARB MERINGUE CAKE

Steps:

• If using fresh rhubarb, wash it, remove strings and tough parts, cut into bite-size.
• Prepare a baking pan with parchment paper on the bottom and grease the sides with butter.
• Preheat the oven to 175°C / 350°F (convection oven).
• In a large bowl, whisk the butter, sugar, and vanilla extract at high speed until foamy and the sugar has dissolved.
• Slow down the speed of the mixer, add 2 eggs and 3 egg yolks - one at a time while mixing.
• In a different bowl, mix the flour, starch, and baking powder.
• Add ⅓ of the dry ingredients to the butter mixture, start to whisk, and keep adding the dry ingredients and mix until it is all incorporated. Don't mix too long or your cake will be chewy!
• Fill the batter into the cake pan, then put the rhubarb on top of the batter. Press the rhubarb into the batter.
• Bake the cake for 20 minutes. In the meantime, prepare the meringue.

GERMAN RHUBARB MERINGUE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
• Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.
• Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.
• Bake in the preheated oven until lightly browned, about 30 minutes.
• Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.
• Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.

GERMAN RHUBARB STREUSEL CAKE

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.