Must Know German Rhubarb Cake (Rhabarberkuchen) References

Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to prepare a special dish, German Rhubarb Cake (Rhabarberkuchen). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

German Rhubarb Cake (Rhabarberkuchen) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it's fast, it tastes yummy. German Rhubarb Cake (Rhabarberkuchen) is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from German Rhubarb Cake (Rhabarberkuchen), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare German Rhubarb Cake (Rhabarberkuchen) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make German Rhubarb Cake (Rhabarberkuchen) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook German Rhubarb Cake (Rhabarberkuchen) estimated approx 180 mins.

To begin with this recipe, we have to prepare a few ingredients. You can have German Rhubarb Cake (Rhabarberkuchen) using 12 ingredients and 10 steps. Here is how you can achieve it.

A German classic! This cake uses a sweet, shortcrust pastry for the crust (Mürbeteig) which is filled with rhubarb and an fluffy almond "custard." The cake itself is not so sweet so will pair well with whip cream or vanilla ice cream ;) I got this recipe from my mom - they apparently learned how to make this cake in Germany when she was in school.

Ingredients and spices that need to be Make ready to make German Rhubarb Cake (Rhabarberkuchen):

1. **Dough for Crust**
2. 200 g flour (1 2/3 cup)
3. 100 g unsalted butter (a little less than 1/2 cup)
4. 5 Tbsp sugar
5. 1 egg
6. **Filling**
7. 6-7 stalks rhubarb (500g or 1 1/4 lb )
8. 3 egg yolks
9. 100 g sugar (about 1/2 cup)
10. 125 g peeled, ground almonds (not flour!) or sub. walnuts (about 3/4 cup)
11. 3 egg whites
12. Powdered sugar to dust

Steps to make to make German Rhubarb Cake (Rhabarberkuchen)

1. Make the dough: crumble the butter into the flour and sugar with your fingers.
2. 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.
3. 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 stringiness) and cut into 1/2 in (1-2 cm) pieces.
4. 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.
5. 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.
6. 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.
7. Gently fold in the egg yolk and almond mixture.
8. 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.
9. 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.
10. Once completely cooled, you can sprinkle with powdered sugar.

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