Step-by-Step Guide to Prepare Favorite German Rhubarb Cake (Rhabarberkuchen)

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, german rhubarb cake (rhabarberkuchen). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

German Rhubarb Cake (Rhabarberkuchen) is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. German Rhubarb Cake (Rhabarberkuchen) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook german rhubarb cake (rhabarberkuchen) using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make German Rhubarb Cake (Rhabarberkuchen):

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

Instructions 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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