Hello, I’m Clara. Today, I will show you a way to make german rhubarb cake (rhabarberkuchen) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
German Rhubarb Cake (Rhabarberkuchen) Recipe
German Rhubarb Cake (Rhabarberkuchen) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. German Rhubarb Cake (Rhabarberkuchen) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To be with this particular recipe, we must prepare a few components. You can have german rhubarb cake (rhabarberkuchen) using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make German Rhubarb Cake (Rhabarberkuchen):
- Prepare Dough for Crust
- Prepare 200 g flour (1 2/3 cup)
- Get 100 g unsalted butter (a little less than 1/2 cup)
- Get 5 Tbsp sugar
- Get 1 egg
- Take Filling
- Get 6-7 stalks rhubarb (500g or 1 1/4 lb )
- Make ready 3 egg yolks
- Take 100 g sugar (about 1/2 cup)
- Take 125 g peeled, ground almonds (not flour!) or sub. walnuts (about 3/4 cup)
- Get 3 egg whites
- Prepare Powdered sugar to dust
Steps to make German Rhubarb Cake (Rhabarberkuchen):
- Make the dough: cble the butter into the flour and sugar with your fingers.
- Add egg and work into a dough ball and knead a couple minutes until smooth. Wrap in foil or plastic and refrigerate for at least 2 hours.
- Prep the filling after the dough has chilled and preheat the oven to 190°C/375°F. Wash rhubarb, peel if desired (I’m too lazy but will get rid of any striness) and cut into 1/2 in (1-2 cm) pieces.
- Grease a 9 in (22-23 cm) springform baking pan with butter. Roll out the dough into a large circle and line the pan with it, pressing the dough up the sides. If it falls apart in some parts, just press it in. Poke with a fork on the bottom.
- Separate the egg yolks and egg whites into separate bowls. Beat the egg yolks with half of the sugar (50g or about 1/4 cup) until creamy. Gently mix in the ground almonds.
- In a the other bowl, beat the egg whites until it forms stiff peaks like a meringue. Quickly beat in the rest of the sugar.
- Gently fold in the egg yolk and almond mixture.
- Put the rhubarb into the springform pan evenly accross the crust dough. Pour over the egg mixture and even off the surface. Push down the sides of the dough if it’s too high up the pan.
- Bake in the 190°C/375°F oven for 40 minutes. Remove, and let cool for 10 minutes in the pan before removing the springform.
- Once completely cooled, you can sprinkle with powdered sugar.
So that’s going to wrap it up with this distinctive dish german rhubarb cake (rhabarberkuchen) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
