GERMAN RHUBARB MERINGUE CAKE
This is a very simple and oh-so-yummy German rhubarb cake (Rhabarberkuchen) with a meringue topping. The meringue topping goes on for the last 15 minutes so it won't get too dark.
Provided by sabine13
Categories World Cuisine Recipes European German
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
- Combine butter, sugar, vanilla sugar, and salt in a large bowl and beat with an electric blender until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Sift together flour and baking powder and mix into the batter, 1/4 cup at a time. Pour batter into the prepared springform pan. Press rhubarb pieces into the batter and sprinkle sugar over the top.
- Bake in the preheated oven until lightly browned, about 30 minutes.
- Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue mixture is glossy. Remove cake from the oven and spread meringue mixture on top.
- Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 43.6 g, Cholesterol 57.1 mg, Fat 10.3 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 145 mg, Sugar 30.6 g
RHUBARB MERINGUE DESSERT
I hear so many nice comments when I serve this special springtime dessert. I make it often when our abundant rhubarb is in its prime. It's just as homey as a rhubarb custard pie, but it easily serves a large group. -Jessica Moch Bismarck, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack. , In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts :
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
RHUBARB RASPBERRY MERINGUE CAKE
Categories Cake Milk/Cream Blender Food Processor Mixer Berry Egg Fruit Dessert Bake Raspberry Spring Rhubarb Engagement Party Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make meringue layers:
- Let egg whites stand at room temperature 1 hour.
- Preheat oven to 250° F. Line 2 baking sheets with parchment paper and draw three 10- by 4 1/2-inch rectangles on parchment (2 on one sheet and 1 on other). Turn parchment over.
- In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
- Transfer meringue to a pastry bag fitted with a 1/2-inch fluted tip and pipe evenly onto parchment rectangles, filling them in. (Alternatively, divide meringue among parchment rectangles, spreading with a spatula to fill them in.)
- Bake meringue layers in upper and lower thirds of oven, switching positions halfway through baking, 1 hour, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment. Meringue layers may be made 1 day ahead, wrapped well in plastic wrap or sealed in an airtight container, and stored in a cool, dry place.
- Make rhubarb purée:
- In a heavy saucepan stir together purée ingredients and simmer, stirring occasionally, until rhubarb is softened, about 12 minutes. Cool mixture slightly and in a blender or food processor purée until smooth (use caution when blending hot mixtures). Transfer purée to a bowl and cool. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding.
- Just before serving, assemble cake:
- Lightly whip heavy cream.
- On a large platter arrange 1 meringue layer and spread evenly with 1/2 cup rhubarb purée. Spread half of whipped cream evenly over purée and top with 3/4 cup raspberries. Repeat procedure with another meringue layer, 1/2 cup purée, remaining whipped cream, and 3/4 cup raspberries. Top with remaining meringue layer.
- Garnish cake with remaining cup raspberries and serve with rhubarb raspberry sauce.
ROSY RHUBARB-MERINGUE CAKE
Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this show-stopping dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.
- Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)
- Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.
- Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.
RHUBARB RASPBERRY SAUCE
Categories Condiment/Spread Sauce Dessert Easter Quick & Easy Low Sodium Raspberry Chill Rhubarb Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
RASPBERRY-RHUBARB COFFEE CAKE
Sweet raspberries and tart rhubarb are perfect partners in this classic coffee cake. It makes a wonderful midmorning snack with a glass of cold milk. -Carol Ross, Anchorage, Alaska
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in lemon juice. Cool slightly., Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling. , In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter. , Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 636 calories, Fat 27g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 196mg sodium, Carbohydrate 90g carbohydrate (54g sugars, Fiber 3g fiber), Protein 9g protein.
More about "rhubarb raspberry meringue cake recipes"
RHUBARB RASPBERRY MERINGUE CAKE | BAKE TO THE ROOTS
From baketotheroots.de
Reviews 2Servings 1Cuisine GermanCategory Cake
- 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.
- 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.
- 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.
- id=”instruction-step-4″>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.
RHUBARB AND RASPBERRY CRUMBLE CAKE RECIPE - THE …
From theoxfordmagazine.com
RHUBARB MERINGUE CAKE ⋆ MY GERMAN RECIPES
From mygerman.recipes
RHUBARB MERINGUE CAKE – ROMANIAN DESSERTS - WHERE IS MY SPOON
From whereismyspoon.co
RHUBARB AND RASPBERRY MERINGUE TART | RECIPE | RASPBERRY RECIPES ...
From pinterest.com.au
RHUBARB RASPBERRY MERINGUE CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
RHUBARB MERINGUE CAKE – DIARY OF A MAD HAUSFRAU
From diaryofamadhausfrau.com
RHUBARB-RASPBERRY CAKE WITH MERINGUE RECIPE
From citchn.com
RHUBARB CAKE WITH A FLUFFY & LIGHT MERINGUE TOPPING
From londonkitchendiaries.com
RHUBARB VANILLA CAKE - BARAN BAKERY
From baranbakery.com
10 BEST RASPBERRY CREAM MERINGUE DESSERT RECIPES | YUMMLY
From yummly.com
FINE RHUBARB AND RASPBERRY CAKE - BOSSKITCHEN.COM
From bosskitchen.com
RHUBARB RASPBERRY MERINGUE CAKE | BAKE TO THE ROOTS
From pinterest.ca
RHUBARB CAKE WITH MERINGUE TOPPING | BAKING FOR HAPPINESS
From baking4happiness.com
RHUBARB & RASPBERRY PUDDING CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
RHUBARB MERINGUE CAKE - RECIPE FOR DANISH SUMMER CAKE WITH …
From danishfoodlovers.com
JOHN WHAITE’S RHUBARB & RASPBERRY MERINGUE PIE - WAITROSE
From waitrose.com
RHUBARB MERINGUE CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HENRY’S THREE-TIER RASPBERRY, THYME & ROASTED RHUBARB CAKE
From thegreatbritishbakeoff.co.uk
RHUBARB, STRAWBERRY & KAFFIR LIME LOUISE CAKE | THE BRICK KITCHEN
From thebrickkitchen.com
RHUBARB MERINGUE CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
RHUBARB AND MERINGUE CAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
WARM RHUBARB AND RASPBERRY MERINGUE DESSERT - FARMERSGIRL …
From farmersgirlkitchen.co.uk
RASPBERRY AND MERINGUE CAKE | WOMAN & HOME
From womanandhome.com
RHUBARB AND RASPBERRY MERINGUES - MERINGUE RECIPE
From goodhousekeeping.com
RHUBARB RASPBERRY MERINGUE CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB AND RASPBERRY RAINBOW MERINGUE - MYBABA.COM
From mybaba.com
RHUBARB MERINGUE CAKE – ROMANIAN DESSERTS | RECIPE - PINTEREST
From pinterest.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RASPBERRY RHUBARB SKILLET COFFEE CAKE L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
RHUBARB RASPBERRY MERINGUE TART | SALT AND SERENITY
From saltandserenity.com
RHUBARB MERINGUE CAKE RECIPE - CITCHN.COM
From citchn.com
RHUBARB AND RASPBERRY SPONGE CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
GERMAN RHUBARB CAKE WITH MERINGUE TOPPING (OMAS ... - A YELLOW …
From ayellowbowl.com
GERMAN RHUBARB MERINGUE CAKE - CINNAMON&CORIANDER
From cinnamonandcoriander.com
VANILLA CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM
From rhiannonbosse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love