Friday, April 24, 2015

Rhubarb Meringue Cake

In Germany access to rhubarb is so much easier than in the states. Forget the fact for years it has grown in the garden here. Every supermarket and roadside vendor has rhubarb on offer in early spring.

It's inspiring. This early spring harvest of rhubarb in Germany brings many delicious and creative recipes to the table. This German style rhubarb meringue cake is no exception.

The recipe contains a lot less sugar than an American style equivalent. Adding fresh cut rhubarb pieces to the dough bakes in a slightly sour flavor which pairs well with the sweet baked meringue topping.

A few tips for working with Rhubarb:

The leaves are poisonous. Make sure you thoroughly strip or cut them off of the rhubarb stalks before cooking with them. Keep the discarded leaves away from children or pets.

The red part of the stalks are the most tender and less sour than the green parts. Use this to your advantage depending upon what type of recipe you are making. This cake contains 3/4 cup of sugar between the cake and the meringue topping so I used the less sour, most red parts of the stalks.

For the full recipe  and instructions, hop on over to my German Food Page at


  1. I usually make a Rhubarb Cream Pie for my soon to be 26 yo son. I believe I will try this one in a couple of weeks at his birthday dinner!

  2. Yum! We ate this cake in a cafe in Munich. Absolutely loved it :) Missed reading your blog, Lora. Life is calming down a little now, will soon be able to come over and read all that I've missed. x shaz


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