Description
A classic German rhubarb cake with a meringue topping, baked on a sheet pan. The tartness of the rhubarb is perfectly balanced by the sweetness of the meringue.
Ingredients
Scale
- For the Dough:
- 300g (2 1/2 cups) all-purpose flour
- 150g (2/3 cup) cold butter, cubed
- 100g (1/2 cup) granulated sugar
- 1 large egg
- 1 pinch of salt
- For the Rhubarb Filling:
- 750g (approx. 1.6 lbs) fresh rhubarb, trimmed and cut into 1-inch pieces
- 50g (1/4 cup) granulated sugar (adjust to taste depending on rhubarb tartness)
- 1 tbsp cornstarch
- For the Meringue Topping:
- 4 large egg whites
- 200g (1 cup) granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a large bowl, combine the flour, butter, sugar, and salt. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg and mix until the dough just comes together. Do not overmix. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Rhubarb Filling: In a bowl, combine the rhubarb, sugar, and cornstarch. Toss to coat evenly.
- Preheat and Prepare the Pan: Preheat oven to 175°C (350°F). Grease and flour a baking sheet (approx. 30×40 cm or 12×16 inches).
- Roll Out the Dough: On a lightly floured surface, roll out the dough to fit the prepared baking sheet. Transfer the dough to the baking sheet and press it into the corners.
- Add the Rhubarb Filling: Spread the rhubarb mixture evenly over the dough.
- Bake: Bake for 25-30 minutes, or until the crust is lightly golden.
- Prepare the Meringue: While the cake is baking, prepare the meringue. In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, beating until the meringue is glossy and smooth. Stir in the vanilla extract.
- Add the Meringue: Remove the cake from the oven and spread the meringue evenly over the rhubarb filling. You can create swirls with a spoon or spatula.
- Bake Again: Return the cake to the oven and bake for another 10-15 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning.
- Cool and Serve: Let the cake cool completely on the baking sheet before cutting into squares and serving.
Notes
- For a crispier crust, you can blind bake the dough for 10 minutes before adding the rhubarb filling.
- If the meringue starts to brown too quickly, cover the cake loosely with foil.
- The amount of sugar in the rhubarb filling can be adjusted depending on the tartness of the rhubarb.
- Store leftover cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: rhabarberkuchen, rhubarb cake, meringue, baiser, german cake, sheet cake, spring dessert