To German Rhubarb Cake

My mums is an amazing baker – most definitely where I get my talent from.

Yesterday evening she made Rhabarber Kuchen – Rhubarb Cake – an all time favorite.

It came out looking great, so thought I would share some photos as well as the family recipe for it.

Shortbread crust:
250g white flour (roughly 1 cup)
100g butter (a little less than 1/2 a cup)
75g white sugar (roughly 1/3 cup)
1 egg
1 tsp. baking powder
3-4 cups rhubarb, chopped into 1/2 inch cubes
3 egg yolks
6 Tbsp. white sugar
1 package of vanille pudding (replace with 2 Tbsp. of Corn Starch + 1 tsp. vanilla extract if vanille pudding is not available)

3 egg whites
6 Tbsp. white sugar

To prepare the crust, add the flour and baking powder to a stand mixer with the paddle attachment. Cut in the cold butter and continue to mix. Add in the sugar and finally the egg. Mix well until it becomes homogenous. Refrigerate while you prepare the filling.
Chop the rhubarb and place into a mixing bowl. In a separate mixing bowl, mix the egg yolks, 6 tbsp. of white sugar and the package of vanille pudding. Once it is well mixed, add in half the rhubarb and coat it.
At this point, you can remove the dough from the refrigerator and place into a springform pan. Using a small rolling pin, or your hands flatten the dough, making sure to form a 3/4-1 inch crust all around.
Take the plain rhubarb and spread evenly on the crust. Then add the filling coated rhubarb to the top, making sure to keep the filling even.
Bake at 175 C (roughly 350 F) for 30 min.

While baking prepare the meringue. In a stand mixer using the beater/whip attachment add the egg whites and beat on high speed. Slowly incorporate the sugar, continuing to beat on high speed.
After the first 30 min of baking, pull the cake from the oven, add the meringue and put back in the oven for 15-20 min, until the meringue turns a nice golden brown.

Let cool, then remove from the springform pan, and continue to let cool until serving time.
Cheers to German baking and great mumsn

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