Recipe: Perfect German Rhubarb Cake (Rhabarberkuchen)

German Rhubarb Cake (Rhabarberkuchen). Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. See the complete recipe written down on klaskitchen.com watch all the other videos and see my recipes on my homepage, too. klaskitchen.com ▶ Check out my.

The German Rhubarb Streusel Cake is a great "Kaffee and Kuchen" cake that you will love. Rhubarb is a vegetable that is used in German compotes, desserts and cakes Wer noch kein Rezept für Rhabarberkuchen mit Baiser oder Baiserhaube hat, der sollte unbedingt dieses ausprobieren! Rhubarb Meringue Cake is a classic German dessert, know as Rhabarberkuchen, will melt in your mouth as it is so good! You can have German Rhubarb Cake (Rhabarberkuchen) using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of German Rhubarb Cake (Rhabarberkuchen)

1. It's of **Dough for Crust**.
2. You need 200 g of flour (1 2/3 cup).
3. Prepare 100 g of unsalted butter (a little less than 1/2 cup).
4. Prepare 5 Tbsp of sugar.
5. It's 1 of egg.
6. It's of **Filling**.
7. You need 6-7 stalks of rhubarb (500g or 1 1/4 lb ).
8. It's 3 of egg yolks.
9. It's 100 g of sugar (about 1/2 cup).
10. It's 125 g of peeled, ground almonds (not flour!) or sub. walnuts (about 3/4 cup).
11. It's 3 of egg whites.
12. Prepare of Powdered sugar to dust.

If you love rhubarb, this is a must try recipe. The sourness of rhubarb is perfectly complemented by the sweet meringue. Let me just say that the Germans know how to do cake. They unapologetically make moist, delicious creations and don't shy away from using lots of butter and A moist and flavorful revelation in my mouth.

German Rhubarb Cake (Rhabarberkuchen) instructions

1. Make the dough: crumble the butter into the flour and sugar with your fingers..
2. Add egg and work into a dough ball and knead a couple minutes until smooth. Wrap in foil or plastic and refrigerate for at least 2 hours..
3. Prep the filling after the dough has chilled and preheat the oven to 190°C/375°F. Wash rhubarb, peel if desired (I'm too lazy but will get rid of any stringiness) and cut into 1/2 in (1-2 cm) pieces..
4. Grease a 9 in (22-23 cm) springform baking pan with butter. Roll out the dough into a large circle and line the pan with it, pressing the dough up the sides. If it falls apart in some parts, just press it in. Poke with a fork on the bottom..
5. Separate the egg yolks and egg whites into separate bowls. Beat the egg yolks with half of the sugar (50g or about 1/4 cup) until creamy. Gently mix in the ground almonds..
6. In a the other bowl, beat the egg whites until it forms stiff peaks like a meringue. Quickly beat in the rest of the sugar..
7. Gently fold in the egg yolk and almond mixture..
8. Put the rhubarb into the springform pan evenly accross the crust dough. Pour over the egg mixture and even off the surface. Push down the sides of the dough if it's too high up the pan..
9. Bake in the 190°C/375°F oven for 40 minutes. Remove, and let cool for 10 minutes in the pan before removing the springform..
10. Once completely cooled, you can sprinkle with powdered sugar..

There's a cake layer, a pudding-like layer (that's the Quarkcreme part), lots of rhubarb, and a. Traditional Rhubarb Cake with crumble topping is called Rhabarberkuchen mit Streusel in Germany. Try this cake and you will understand why. To try the Simple Apple Cake Recipe click here, the Original German Crumb Cake click here, the Authentic Apple Crumb Cake click here, and. Enjoy while trying to memorize Rhabarberkuchen.