This German rhubarb cake with meringue topping is a simple, pretty, and delicious single-layer vanilla cake that's very easy to make and tastes heavenly.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
278 Calories
Recipe Instructions
Step 1
Bake in the preheated oven until lightly browned, about 30 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Butter a 10-inch springform pan.
Step 3
Make cake: Combine white sugar, butter, vanilla sugar, and salt in a large bowl and beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
Step 4
Sift together flour and baking powder in a small bowl. Add to egg mixture 1/4 cup at a time, mixing until just combined after each addition. Pour batter into the prepared pan.
Step 5
Add topping: Press rhubarb pieces into batter and sprinkle sugar over the top.
Step 6
Meanwhile, make meringue: Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form and meringue is glossy.
Step 7
Remove cake from the oven and spread meringue evenly on top. Continue baking until meringue is set and lightly browned, about 15 minutes. Allow to cool in the springform pan before serving.
Ingredients
2 eggs
2 tablespoons white sugar
1 pinch salt
2 teaspoons baking powder
3 egg whites
2 teaspoons vanilla sugar
3 cups peeled and chopped rhubarb, or more to taste
