Best German Rhubarb Cake Eifel Style

Best Rhubarb Cake recipe, easy and rather fast, which can be made with or without Meringue, also great for people who don’t like this vegetable (yes, Rhubarb is a vegetable). It’s also a great cake for freezing. Eifel is a low mountain range in western Germany.

Ingredients for Ø 26 cm springform rhubarb cake:

• 3 eggs (M size for Europe, L for America)
• 150g soft butter (room temperature)
• 100g sugar
• 75g ground nuts (I use almonds)
• 150g flour
• 1 sachet backing powder (about 16g or 1 tbsp)
• a pinch of salt
• vanilla sugar or flavor (optional)

Ingredients for the rhubarb filling:

• 500g rhubarb (washed and cut)

Ingredients for the meringue (optional):

• 2 egg whites (M size for Europe, L for America)
• 120g sugar
• 1 tsp lemon juice (~5ml)

1. Wash the rhubarb and cut it in about 1cm pieces. You don’t have to peel it since it will get soft during backing.
   
2. Put the rhubarb pieces in a bowl and rinse them with boiling water, then strain them through a sieve.
   
   
3. Preheat the oven at 180°C/356°F (no ventilation). Prepare a pan with 26 cm diameter: butter it (or oil it) and flour it so it doesn’t stick. You can also line it with parchment. I usually use baking paper.
4. Mix the butter with the sugar and vanilla sugar until it becomes soft and foamy. If you use a liquid vanilla extract, you should add it after the eggs.
   
5. Add the whole eggs one at a time, mixing after each one until it is properly incorporated. Add a pinch of salt.
   
6. Add the sifted flour mixed with the backing powder and the ground nuts and incorporate everything. You should get a thick batter.
   
   
7. Pour the batter in the prepared pan.
   
   
8. Add the rhubarb pieces on top.
   
9. Bake it in the preheated oven at 180°C/356°F (no ventilation) for about 40-45 min.
10. Take it out and let it cool down. You can either freeze it at this point, after it cools down completely, or make meringue.
    
11. If you want to make meringue:
    • Let the cake rest for few minutes (about 5 or so). Meanwhile we’re preparing the meringue.
    • Beat the egg whites until soft peak.
    • Add the sugar and the lemon juice and beat them until the sugar is melted and the egg white keeps its shape.
      
    • Add the egg white on top of the baked cake and bake it until the top is light brown (about 10 minutes).
      
      
12. Let it cool down before cutting it.
    
    

You can put the meringue on top of the frozen cake and bake it in the oven till light brown on top. It will be as good as freshly baked cake.

You can find more rhubarb recipes here.

Another similar recipe is this Rhubarb Cake with sour cream/joghurt and Meringue:

Oma’s Rhubarb Cake recipe, with yeast dough:

Mixing Strawberries and Rhubarb is always a winning combination, therefore this Strawberry Rhubarb Pie recipe:

Or, maybe, you feel like making some Rhubarb Lemonade: