{"id":21832,"date":"2022-05-01T09:29:54","date_gmt":"2022-05-01T15:29:54","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=21832"},"modified":"2024-04-14T03:28:49","modified_gmt":"2024-04-14T09:28:49","slug":"german-rhubarb-meringue-cake","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/german-rhubarb-meringue-cake\/","title":{"rendered":"German Rhubarb Meringue Cake"},"content":{"rendered":"
Granny’s Rhubarb Meringue Cake is simple, quick, and easy to make but looks very impressive! A traditional German cake recipe that features a lemon-scented sponge with juicy pockets of rhubarb topped with a cloud of crispy meringue topping! Jump to Recipe<\/a><\/div>\n
<\/div>\n
\"a<\/div>\n
\n

Grandma’s German Rhubarb Meringue cake<\/h2>\n

Grandma’s german rhubarb meringue cake with a topping of crispy meringue tastes simply heavenly! Make this traditional German cake recipe at home! In Germany, we love cakes with meringue toppings like this Rhubarb Sour Cream Custard Pie<\/a> or this German Berry Meringue Cake<\/a>.<\/p>\n

Every bite brings back so many happy childhood memories. This Rhubarb Cake is another family favorite!\u00a0 It couldn’t be easier or quicker: the base for this rhubarb cake is a simple lemon-scented German sponge cake (R\u00fchrteig)<\/p>\n

We fill the batter into a greased 9-inch springform pan and cover it with pieces of rhubarb before we put the cake in the hot oven for about 30 minutes. On goes the meringue layer and back into the oven where the rhubarb cake can finish baking.<\/p>\n

This easy rhubarb cake is not only incredibly juicy, but thanks to the fluffy cloud of meringue on top, it is also a bit crunchy and creamy. EXCITING! Here you can find out how you can make meringue toppings for any fruit cake without the common disasters.<\/p>\n<\/div>\n

<\/div>\n
\n

\"Traditional<\/p>\n

How do you store a meringue cake<\/h2>\n

This rhubarb cake is best on the day it is made. You can make the cake layers a day in advance and store them in airtight containers in a cool, dry place<\/b>. However, the meringue may soften slightly as it will absorb some moisture from the sponge cake and the rhubarb chunks.<\/p>\n

\n

If there are leftovers, you can eat the rhubarb cake for about 2 more days if stored in a cool and dry place. However, the meringue can change its texture and become tough during this time. Meringue cakes are not suitable for freezing.<\/p>\n

To prepare the rhubarb cake ahead of time, you can pre-bake the sponge cake in the evening and spread with meringue the next day and bake until done.<\/p>\n<\/div>\n

<\/div>\n
\"traditional<\/div>\n

How to make the perfect meringue topping<\/h2>\n