german rhubarb meringue cake

Author of this recipe: Lyman Hoffarth

"Make your taste buds dance with our German Rhubarb Meringue Cake! This delicious recipe combines sweet, tangy rhubarb with fluffy meringue for the perfect balance of flavors. Perfectly suited for tea time or as a dessert, this classic German cake is sure to impress!" #GermanRhubarb #MeringueCake #Teatime #Dessert

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Ingredients

• - German Rhubarb Meringue Cake Recipe:
• - 2 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/4 teaspoon salt
• - 3 large eggs, room temperature
• - 1 cup granulated sugar
• - 1 teaspoon vanilla extract
• - 1 cup unsalted butter, softened to room temperature
• - 2 cups chopped rhubarb
• - 1/4 cup powdered sugar
• - Keywords: german dessert, rhubarb cake, meringue cake, baking powder, flour, eggs, granulated sugar, vanilla extract, butter, chopped rhubarb, powdered sugar.

Steps

2. Rhubarb season is here! If you're looking for a delicious way to enjoy this tart and tangy fruit, try making a German rhubarb meringue cake. This classic dessert is easy to make and sure to impress your friends and family. Here are the steps to follow:
4. Ingredients:
5. - 2 cups chopped rhubarb
6. - 1 cup sugar
7. - 3 tablespoons cornstarch
8. - 3 egg yolks
9. - 1/4 cup butter
10. - 1 teaspoon vanilla extract
11. - 2 cups whipped cream
12. - 1 teaspoon powdered sugar
13. - 6 egg whites
14. - 1/2 teaspoon salt
16. Instructions:
18. 1. Preheat your oven to 350 degrees Fahrenheit.
20. 2. In a large saucepan, combine chopped rhubarb, sugar, and cornstarch. Bring the mixture to a boil and then reduce the heat to low. Allow the rhubarb mixture to cook for about 10 minutes, stirring occasionally, until it thickens into a jelly-like consistency.
22. 3. In a separate bowl, whisk together egg yolks until pale in color. Slowly pour the hot rhubarb mixture into the egg yolks, whisking constantly to avoid cooking the eggs. Return the mixture to the saucepan and cook over medium heat for another 2-3 minutes, stirring frequently, until it thickens even further.
24. 4. Remove the rhubarb mixture from the heat and stir in butter and vanilla extract. Allow the mixture to cool down to room temperature.
26. 5. In a separate large mixing bowl, beat whipped cream until stiff peaks form. Fold in the cooled rhubarb mixture until well combined.
28. 6. In another large mixing bowl, beat egg whites and salt until they form stiff peaks. Gently fold in the whipped cream mixture until everything is well combined.
30. 7. Spoon the meringue mixture onto individual plates or a serving dish. You can also decorate with fresh rhubarb leaves or slices of strawberry for added color.
32. Enjoy your delicious German rhubarb meringue cake!

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