Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

German Rhubarb Cake with Meringue

 
One serving costs about $0.61

$0.61 per serving

15 people like this recipe

15 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 spring,mother's day,vegetarian,dairy-free,dairy free,lacto ovo vegetarian dessert German,European
spoonacular Score:35%

Spoonacular Score: 35%

 

The recipe German Rhubarb Cake with Meringue could satisfy your European craving in around around 45 minutes. For 61 cents per serving, you get a dessert that serves 12. One portion of this dish contains approximately 5g of protein, 4g of fat, and a total of 212 calories. 15 people were glad they tried this recipe. A mixture of rhubarb, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. It will be a hit at your Mother's Day event. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. With a spoonacular score of 33%, this dish is rather bad. Try Rhubarb Meringue Cake, Rhubarb Meringue Pie, and Rhubarb Meringue Pie for similar recipes.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.32 lb
1.32 lb rhubarb
rhubarb
2 Tbsps
2 Tbsps sugar
sugar
4.59 oz
4.59 oz sugar
sugar
0.17 fl. oz
0.17 fl. oz vanilla extract
vanilla extract
0.13 tsps
0.13 tsps salt
salt
2 large
2 large eggs
eggs
5.29 oz
5.29 oz flour
flour
1.76 oz
1.76 oz almonds
almonds
2 tsps
2 tsps baking powder
baking powder
3
3  egg whites
egg whites
5.29 oz
5.29 oz sugar
sugar
some
some almonds
almonds
1.32 lb rhubarb
1.32 lb
rhubarb
2 Tbsps sugar
2 Tbsps
sugar
4.59 oz sugar
4.59 oz
sugar
0.17 fl. oz vanilla extract
0.17 fl. oz
vanilla extract
0.13 tsps salt
0.13 tsps
salt
2 large eggs
2 large
eggs
5.29 oz flour
5.29 oz
flour
1.76 oz almonds
1.76 oz
almonds
2 tsps baking powder
2 tsps
baking powder
3  egg whites
3
egg whites
5.29 oz sugar
5.29 oz
sugar
some almonds
some
almonds

Equipment

aluminum foil
aluminum foil
bowl
bowl
oven
oven
frying pan
frying pan
aluminum foil
aluminum foil
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

Preheat the oven to 350F Convection. Grease a round 26 cm Spring pan (9 1/2 inch). Wash, dry and peel the rhubarb. Cut it in little pieces, mix with 2 tablespoon of sugar and let sit for at least 1/2 hour. It will extract a lot of water that needs to be drained. Pat rhubarb dry for further use. In a kitchen machine beat together butter, sugar and vanilla extract until the butter is fluffy and the sugar is dissolved. Put in the eggs, one at a time and mix well. In a separate bowl sift together flour, ground almonds, salt and baking powder, add slowly to the egg mixture. Dont over mix. Fill dough into the spring pan, top with dried rhubarb and bake for 25 min. In the mean time prepare the meringue/ baiser topping. Beat egg whites until stiff peaks form. Slowly add the sugar until meringue is firm and shiny. Spread the meringue evenly over the rhubarb and decorate with almond slices. Return to the oven for another 15 min. Cover the cake with aluminum foil after 5 min. in case the meringue does turn too dark. Cool completely before removing the cake from the pan.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.61
Ingredient
600 grams rhubarb
2 Tablespoons sugar
130 grams sugar
5 milliliters vanilla extract
2 larges eggs
150 grams flour
50 grams almonds
2 teaspoons baking powder
3 egg whites
150 grams sugar
some almonds
Price
$3.64
$0.03
$0.18
$0.37
$0.62
$0.20
$0.89
$0.06
$0.55
$0.21
$0.54
$7.29

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Disclaimer

Nutritional Information

Quickview
211 Calories
5g Protein
4g Total Fat
39g Carbs
4% Health Score
Limit These
Calories
211
11%

Fat
4g
7%

  Saturated Fat
0.59g
4%

Carbohydrates
39g
13%

  Sugar
26g
29%

Cholesterol
35mg
12%

Sodium
53mg
2%

Get Enough Of These
Protein
5g
10%

Manganese
0.34mg
17%

Vitamin K
14µg
14%

Selenium
9µg
14%

Vitamin B2
0.23mg
13%

Vitamin E
1mg
13%

Phosphorus
118mg
12%

Calcium
97mg
10%

Folate
34µg
9%

Potassium
298mg
9%

Vitamin B1
0.13mg
8%

Fiber
2g
8%

Magnesium
28mg
7%

Iron
1mg
7%

Vitamin B3
1mg
6%

Copper
0.11mg
5%

Vitamin C
4mg
5%

Zinc
0.47mg
3%

Vitamin B5
0.29mg
3%

Vitamin B6
0.04mg
2%

Vitamin A
102IU
2%

Vitamin B12
0.09µg
2%

Vitamin D
0.19µg
1%

covered percent of daily need

Related Recipes