As I have undoubtedly mentioned before, I really like how things are seasonal here (as they were when we lived in Denmark too). Quite often you can’t find things in the shop because they are not available locally, and I think that’s the way we should all start thinking to be honest, things really do taste much better too.
It also means that foodstuffs are quite often celebrated when the season begins, and entire menus can be devoted to something – as is the case with Asparagus (Spargel) at the moment, and soon enough it will be the turn of the strawberry, cherry and something that we Brits are equally fond of – Rhubarb… Here you can find it in soft drinks – there’s nothing quite as refreshing as a rhabarberschorle (rhubarb juice with fizzy water) and the juice goes really well with prosecco! But when it starts to appear in the Viktualienmarkt and the supermarket alike, this is what I really like to make with it…. This cake is adapted from Dorling Kindersley’s Grandmother’s German Cookbook written by Birgit Hamm and Linn Schmidt, an which is full of great German speciality recipes – not just sausages and sauerkraut – and definitely not just for Grandmothers…
2 large sticks of rhubarb, washed and cut into 1.5cm slices;
250g softened unsalted butter;
100g caster sugar;
1tsb vanilla extract;
1 pinch of salt;
1 large egg;
250g plain flour (or self raising);
2.5 teaspoons of baking powder (not necessary if using above);
3 cold egg whites;
1 pinch of salt;
100g icing sugar;
Preheat oven to 190C and butter a 10″ spring-form cake pan. Cream the butter and sugar together, add the vanilla extract, the salt and the egg, and mix through… Sift together the flour and baking powder (if using) and add to the bowl. If it looks like it needs it, add a few drops of milk – note however that this is not a sponge recipe so it looks quite heavy, but I think you will be amazed at how light it is… Press the mixture into the pan and arrange the rhubarb on the top pressing in gently. Bake for 35-40 minutes in the middle of the oven. When cooked, remove and leave to cool slightly on one side – leave the oven on…
In a clean bowl (I tend to wipe the bowl with a drop of lemon juice beforehand to ensure non-meringue failure!) beat the egg whites and the salt to stiff peaks, then gradually add the icing sugar. Tip meringue onto the cake and place back into the oven for 6-8 minutes, keeping an eye on it*! Leave to cool, slice and share – or not!
*You might notice from the first picture that my meringue was what they call “weeping” ever so slightly… This was not caused by the cake itself crying as it just couldn’t believe how delicious it was, but by me taking it out of the oven too soon – be warned – it didn’t affect the taste however!
And if you are a fan of meringues in general, you might also like this Black Forest Pavlova recipe – it will soon be cherry season after all…
PS…. I have made this recipe since (at least a couple of times), and I have discovered that if you let the cake cool right down and then do the meringue stage, you won’t get the “beading” or “weeping” meringue! :)
Jenny @ The Brick Castle says
That looks gorgeous. The colours look amazing. I imagine rhubarb goes incredibly well with meringue too! :)
Thanks Jenny! It works really well…
Z was just asking me today when we can make rhubarb crumble again :-) I think we might try this cake instead. xx
Oh do Emma, I am sure it will go down well! :) xx
Kriss MacDonald says
Looks like an ideal summer dessert.
I have made this a few times now Kriss, it’s quite popular! Thank you! :)
I love rhubarb and I love cake, what an awesome combination and beautiful photos
Thank you Fiona! :) x
Annie @ LAB says
Oh good lord this looks GOOD! *licks screen*
It’s worth a make, believe me! Thanks Annie! :)
Actually Mummy... says
That’s kind of like a posh Queen’s pudding – love how the meringue is marbled – the photo really makes you want to eat it!
Thank you… It’s become a firm family favourite… :D x
Merlinda (@pixiedusk) says
Amazing! Looks so lush =) #betterphotoproject
Thanks Merlinda! :)
JuggleMum Nadine Hill says
Wow- this looks so nice. I never consider rhubarb when I’m shopping. Maybe I need to give it a go!
Let me know if you like it if you make it! Thanks Nadine! :)
Mary Keynko says
Looks amazing! I love meringue topped cakes, thank you for joining in #52cookbooks !
Thanks Mary! :)
Thank you for linking your recipe with #Fridafoodie
No problem! :)
Julie's Family Kitchen says
Gorgeous looking rhubarb cake, I love the meringue topping. #recipeoftheweek
Thanks Julie! :)
Frau Dietz (Eating Wiesbaden) says
AGREED :D And this recipe looks absolutely delicious. I ruddy love rhubarb.
Am going to go and have a look at that cookbook now. Because I definitely need another cookbook… (don’t tell my husband).
But it is a German cookbook, so he will be pleased! :) Thank you! :)
Katie Martin says
This looks so scrummy, will be trying out shortly as soon as I have bought that rhubarb!
Good good! Thanks Katie! :)
Not a rhubarb fan but just LOVE the word sounds naughty I think!
I know what you mean! :D
Carmen @ CarmensTravelTips says
This looks delicious. I’m not much of a cook but I love to bake. I’ll have to try to make it.
Thanks Carmen! :)
Ooh this looks lovely. Where you are sounds a lot like where we are – you can really only buy seasonal stuff, very little imported. It’s getting to the end of strawberry and raspberry season, so I’m wondering what on earth I can feed T on for the next six months – he has been living on them! This is definitely a recipe to bookmark for rhubarb season here, it looks lush x
Thanks Ruth… It takes a little bit of getting used to doesn’t it, we are so used to having everything imported out of season in the UK, but it’s only when you don’t have it that you realise how much better things taste when they are in season! :) x
Rollercoaster Mum says
This looks amazing – I have to try it. We grow loads of rhubarb and we have eggs from our chickens and we are often looking for new ways to cook both so this is perfect and looks scrumptious too! I am def going to bookmark it!
Also agree that we really need to eat more seasonally
Then you must try it! I hope you like it, thank you! :)
Katy Hill says
Oh my goodness – I am SO making this! I was just in my garden today, looking at my rhubarb and not feeling very inspired with what to do with it! Ta-da! Thanks so much x
Thanks Katy! :) x
valerie rees says
Please note Grammi would love this…..no adore!
I really need to eat more in season. I intend to grow my own when the garden is more sorted so it will be more a reality then I hope. This looks a great recipe I shall have to try it, thank you for sharing.
Good luck with the garden J. We have a few tomato plants and a cucumber plant this year, can’t wait to have a real garden when we put roots down properly in the future! :D
oh that looks delishcious!
It didn’t last long! Thank you! x
Liz Burton says
Oh my my my! that looks immense. I love rhubarb, so I must give this a try.
Thanks Liz, I am sure you won’t be disappointed! :)
Nikki Thomas says
oh my goodness that is my perfect pudding!! I adore rhubarb and that looks amazing, I would also love to try the rhubarb juice drink too
Thanks Nikki! It can be an acquired taste can’t it… They’ve definitely acquired it here! :D
Stacey Corrin says
So now I really need to go and find me some rhubarb cake. Your recipes and images always do this to me!! Looks delicious. Fancy popping some in a tin and mailing it to me *Winks* :D
Thanks Stacey, if only I thought it would get to you intact I would be more than happy too! :D
Love rhubarb. Could you bring a slice when we meet next?
I will make a note… Thanks Gemma! :D
Oh my! This looks amazing. I love rhubarb. I’ve never eaten cake before.
It works surprisingly well! Thanks Rebecca! :)
It looks so yummy Emma. Never cooked with rhubarb but i might need to buy some and make this relish dessert for my girls.
I hope you can come over and link up with my #fridayfoodie linky as there is no theme this week. can’t put down the link but i am sure you will find it x
Thanks Otilia, I will pop over! :)
Emma, that cake looks fabulous. Can you bring some to BritMums Live? x
Thanks Susanna! I will see if I can fit it in my case! :D x
Ali at kidschaos.com says
oh my goodness, that looks TOOOOO good!!
Thanks Ali! :)
older mum in a muddle says
OMG…. I’m in cake heaven. This looks so scrumptious. I’m book marking this recipe straight away! Looks divine! X
Thank you S! :) X
Bianca @itsallbee says
That looks good! Never really liked Rhubard until I tasted a Rhubarb pie last week and nearly devoured the whole thing until the unfortunate occasion of sharing with friends reeled itself :O
Thanks Bianca! And now you must make this, and test the first one you make to make sure you like it!… Then make another one to share with friends! :D
Manchester Mummy says
That looks absolutely divine!!! I love rhubarb… I have not had a rhubarb crumble in years… I am toddling off to go and make one later in the week :) x
Sounds delish! Thank you! :) x
Helen White says
This recipe looks amazing. Love rhubarb and as a Brit in the South of France I totally agree with your comments about eating seasonally. I’m not sure I could go back to buying produce ‘as and when’ we wanted it, I quite like the restriction of eating whats ripe and growing; I certainly appreciate Strawberries these days for the short time we can buy them!
Thank you Helen… Yes, it makes me realise exactly how much extra stuff we get shipped in the UK… The seasonal stuff always tastes so much better too! :)
I’ve got rhubarb growing in my unattended garden. Eden was saying she wanted to pull it and cook it up. We’ll have to give this a try. Have you read the book, Food, Animal ,Miracle. You might like it.
I love the sound of that book. Thanks Brooke! :)