I fell in love with rhubarb many years ago and it is still going on… I think I should make a song out of that ;) Or better someone who can actually sing. Definitely not me! Well… rhubarb was not my “first love” but definitely one of the longer-lasting ones. If you try this Rhubarb Raspberry Meringue Cake you will know why ;) So good!
It seems the rhubarb season does not come to an end in my kitchen this year – but that is good! I already prepared some for the freezer so I can enjoy the rhubarb even longer ;) Anyways – as you can see – this time I made a “little” cake with a raspberry rhubarb compote, some whipped cream (juuust a tiny bit) and some meringue. Sounds good, right? It is!
The cake is pretty easy to make – a bit time consuming, because it is better to bake the meringue one after another (my oven can’t handle two baking tins at the same time) – but it is definitely worth it! One cake layer with the meringue, topped with the compote, topped with whipped cream and that topped again with a meringue layer – voila! ;)
The good thing – the meringue looks a bit rustic because it will deflate slightly after baking – which is absolutely ok – but because of that the rest of the cake does not have to look perfect either ;) My layers were very uneven as you can see and I think it looks great.
INGREDIENTS / ZUTATEN
4 egg yolks
2/3 cup (130g) sugar
1/2 cup (125g) butter, room temperature
pinch of salt
1 tsp. vanilla extract
1 1/4 cups (160g) all-purpose flour
2 tsp. baking powder
5 tbsp. milk
For the meringue topping:
4 egg whites
1 cup (200g) sugar
4 tbsp. sliced almonds
For the fruit filling:
15.8 oz. (450g) fresh rhubarb, cut
3.5 oz. (100g) fresh raspberries
5 tbsp. sugar
1/3 cup (40g) cornstarch
1 tsp. vanilla extract
For the whipped cream filling:
1 1/3 cup (400g) whipping cream
1 tbsp. confectioner’s sugar
1 tsp. vanilla extract
For the decoration:
confectioner’s sugar for dusting
fresh raspberries
4 Eigelb
130g Zucker
125g weiche Butter
Prise Salz
1 TL Vanille Extrakt
160g Mehl (Type 405)
2 TL Backpulver
5 EL Milch
Für das Baiser:
4 Eiweiß
200g Zucker
4 EL gehobelte Mandeln
Für die Fruchtfüllung:
450g frischer Rhabarber, kleingeschnitten
100g frische Himbeeren
5 EL Zucker
40g Speisestärke
1 TL Vanille Extrakt
Für die Sahnefüllung:
400g Sahne
1 EL Puderzucker
1 TL Vanille Extrakt
Für die Dekoration:
Puderzucker zum Bestäuben
Frische Himbeeren
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix the butter, sugar, salt, and vanilla extract until light and fluffy. Add the egg yolks one at a time. Add some flour and milk and mix, add some more and mix again. Continue until all is well combined. Pour half of the batter into the springform tin and smooth out the top. Cover the remaining dough in the bowl with plastic wrap.
3. Preheat the oven to 350°F (175°C). In a large bowl beat the egg whites until they start to turn white. Gradually add the sugar and mix until stiff peaks form and the sugar has dissolved completely. Add half of the beaten egg whites to the springform tin and smooth out the surface a bit – cover the remaining egg whites with plastic wrap. Sprinkle the meringue with half of the sliced almonds. Bake for 28-30 minutes. Let cool down and remove from the tin. Repeat with the remaining dough and egg whites.
4. Wash the rhubarb (peel if needed) and cut into small pieces. Clean the raspberries. Add rhubarb and raspberries to a pot with 1/2 cup (100ml) water and the sugar. Bring to a boil and let simmer over medium heat for about 4-5 minutes. Mix the cornstarch with 6 tablespoons water. Add to the fruits and bring to a boil once more while stirring constantly – the compote will thicken a bit. Take from the heat and let cool down.
5. Place a 9 inch (23cm) cake ring on a serving plate and place one cake layer in that ring. Add the cooled rhubarb-raspberry compote on top and even out the surface. Place in the fridge for at least 30 minutes.
6. In a bowl add whipping cream, confectioner’s sugar, and vanilla extract and whip the cream until stiff. Spread the whipped cream evenly on top of the compote layer and place the second cake layer on top of that. Place in the fridge for another 15-20 Minutes. Remove the cake ring and dust with confectioner’s sugar before serving.
2. In einer großen Schüssel die Butter mit Zucker, Salz und Vanille Extrakt aufschlagen, bis alles hell und luftig ist. Eigelbe einzeln zugeben und jeweils gut verrühren. Mehlmischung und Milch abwechselnd zugeben und gut verrühren. Die Hälfte des Teiges in die Springform geben und glattstreichen. Den restlichen Teig in der Schüssel mit Klarsichtfolie abdecken.
3. Den Ofen auf 175°C (350°F) vorheizen. Die Eiweiß nn einer großen Schüssel aufschlagen. Sobald sie anfangen weiss zu werden, den Zucker langsam einrieseln lassen und so lange aufschlagen, bis sich der Zucker aufgelöst hat und der Eischnee steif ist. Die Hälfte des Eischnees in die Springform geben und etwas glattstreichen. Restlichen Eischnee auch mit Klarsichtfolie abdecken. Die Masse mit der Hälfte der gehobelten Mandeln bestreuen und im Backofen für 28-30 Minuten backen. Abkühlen lassen und dann aus der Form herausnehmen. Mit dem restlichen Teig und Eischnee ebenso verfahren.
4. Rhabarber waschen (evtl. schälen) und in kleine Stücke schneiden. Himbeeren waschen. Alles zusammen mit 100ml Wasser und dem Zucker in einen Topf geben und aufkochen lassen. Bei mittlerer Hitzezufuhr 4-5 Minuten köcheln lassen. Speisestärke mit 6 EL Wasser verrühren und zu den Früchten zugeben. Unter ständigem rühren noch einmal aufkochen lassen – das Kompott dickt dabei etwas ein. Vom Herd nehmen und abkühlen lassen.
5. Einen 23cm (9 inch) Kuchenring auf eine Servierplatte legen, einen der Kuchenböden hinein geben und das abgekühlte Kompott darauf verteilen. Im Kühlschrank für min. 30 Minuten kühlen.
6. In einer Schüssel die Sahne zusammen mit dem Puderzucker und Vanille Extrakt aufschlagen, bis sie fest ist. Die Sahne auf der Kompottschicht verteilen und den zweiten Kuchenboden darauf legen. Noch einmal für etwa 15-20 Minuten in den Kühlschrank stellen. Den Kuchenring entfernen und vor dem Servieren mit Puderzucker bestäuben.
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Here is a version of the recipe you can print easily.
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Rhubarb Raspberry Meringue Cake
- Prep Time: 01:30
- Cook Time: 01:00
- Total Time: 02:30
- Yield: 1 1x
- Category: Cake
- Cuisine: German
Description
Raspberry meets rhubarb and they fall in love – some whipped cream and meringue join the party and everybody is happy :P
Ingredients
For the base:
4 egg yolks
2/3 cup (130g) sugar
1/2 cup (125g) butter, room temperature
pinch of salt
1 tsp. vanilla extract
1 1/4 cups (160g) all-purpose flour
2 tsp. baking powder
5 tbsp. milk
For the meringue topping:
4 egg whites
1 cup (200g) sugar
4 tbsp. sliced almonds
For the fruit filling:
15.8 oz. (450g) fresh rhubarb, cut
3.5 oz. (100g) fresh raspberries
5 tbsp. sugar
1/3 cup (40g) cornstarch
1 tsp. vanilla extract
For the whipped cream filling:
1 1/3 cup (400g) whipping cream
1 tbsp. confectioner’s sugar
1 tsp. vanilla extract
For the decoration:
confectioner’s sugar for dusting
fresh raspberries
Instructions
1. Line a 9 inch (23cm) springform tin with baking parchment and grease. Set aside. In a small bowl mix the flour with the baking powder. Separate the eggs.
2. In a large bowl mix the butter, sugar, salt and vanilla extract until light and fluffy. Add the egg yolks one at a time. Add some flour and milk and mix, add some more and mix again. Continue until all is well combined. Pour half of the batter into the springform tin and smooth out the top. Cover the remaining dough in the bowl with plastic wrap.
3. Preheat the oven to 350°F (175°C). In a large bowl beat the egg whites until they start to turn white. Gradually add the sugar and mix until stiff peaks form and the sugar has dissolved completely. Add half of the beaten egg whites to the springform tin and smooth out the surface a bit – cover the remaining egg whites with plastic wrap. Sprinkle the meringue with half of the sliced almonds. Bake for 28-30 minutes. Let cool down and remove from the tin. Repeat with the remaining dough and egg whites.
4. Wash the rhubarb (peel if needed) and cut into small pieces. Clean the raspberries. Add rhubarb and raspberries to a pot with 1/2 cup (100ml) water and the sugar. Bring to a boil and let simmer over medium heat for about 4-5 minutes. Mix the cornstarch with 6 tablespoons water. Add to the fruits and bring to a boil once more while stirring constantly – the compote will thicken a bit. Take from the heat and let cool down.
5. Place a 9 inch (23cm) cake ring on a serving plate and place one cake layer in that ring. Add the cooled rhubarb-raspberry compote on top and even out the surface. Place in the fridge for at least 30 minutes.
6. In a bowl add whipping cream, confectioner’s sugar and vanilla extract and whip the cream until stiff. Spread the whipped cream evenly on top of the compote layer and place the second cake layer on top of that. Place in the fridge for another 15-20 Minutes. Remove the cake ring and dust with confectioner’s sugar before serving.
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Hallo,
ich habe schon einiges nachgebacken und es war alles köstlich. Nun möchte ich dieses Prachtexemplar backen und wollte wissen, wie lange er im Kühlschrank haltbar ist?
Liebe Grüße,
Alexandra
Hallo Alexandra,
also am Besten schmeckt er am ersten Tag – dadurch dass Meringue im Boden und oben drauf ist, ist dann noch alles schön knusprig. Je länger der Kuchen steht, umso weicher wird das. Schmeckt dann zwar immer noch, aber ist eben nicht mehr knusprig – deshalb würde ich den Kuchen maximal einen Tag stehen lassen.
Viele Grüße,
Marc