May 13, 2010

Let us eat Cake: Rhabarber Kuchen – Rhubarb Cake

Do you like Rhubarb?

I do.

But only in Cake form and only if the Rhubarb is so soft that its melting on you tongue.

There is nothing as horrible as undercooked Rhubarb that gives you the felling of fur on your tongue.

This is a German cake, economical and delicious. That`s the way I like it. 

But the best Part about this cake is that you can make it a strawberry cake, gooseberry cake or a blackberry cake by just replacing  the key ingredient.

Try it and love it.

Rhabarber Kuchen – Rhubarb Cake

3        Eggs

270g  Flour

1t       Backing powder

170g  Butter

170g  Sugar

700g  Rhubarb

40g    Cornstarch


fresh whipped cream for serving


After separate the eggs. Knead the Egg yolks, Flour, Backing Powder, Butter and half of the  Sugar into a dough. Cover with saran wrap and refrigerate for 30 minutes.

Preheat the oven 180°C.

Now clean and the Rhubarb, cutting it lengthways to then cut it into small dice.

Use parchment paper for the bottom of  a spring form pan. Roll out the dough and put it into the pan. Make sure that you have a high rim. With a  Fork prick the dough all over.

Beat the Egg whites until you have stiff peaks, add the left Sugar slowly. Mix the Rhubarb with the starch, add the Rhubarb into the Egg whites and finally spread it over the dough.

Bake for 1 hour. Carefully while the cake is still warm remove from the pan. Place on a cooling rack and let cool completely.

Serve with fresh cream.


1 comment:

Kris Ngoei said...

Interesting recipe! I have never tried having fruits mixed with meringue as a filling for a pastry... Must be delicious! Thanks for sharing :-)

Sawadee from Bangkok,