Rhabarberkuchen mit Makronenhaube

Rhabarberkuchen mit Makronenhaube Recipe - Traditional German Rhubarb Cake

Region / culture: Germany | Preparation time: 60 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Rhabarberkuchen mit Makronenhaube, or Rhubarb Cake with Macaroon Topping, is a delicious and unique dessert that combines the tartness of rhubarb with the sweetness of a meringue topping. This traditional German recipe is perfect for showcasing the fresh flavors of spring.

History

Rhubarb has been used in cooking for centuries, with records of its cultivation dating back to ancient China. In Germany, rhubarb is a popular ingredient in desserts, especially in the spring when it is in season. The combination of rhubarb and meringue in this recipe creates a perfect balance of flavors and textures.

Ingredients

Dough

10.5 oz (300 g) of flour
4.4 oz (125 g) of butter
3.5 oz (100 g) of sugar
4 egg yolks (use the whites in the meringue)
1 egg
1 packet of vanilla sugar

Topping

3.5 lb (1.5 kg) of rhubarb (6 – 7 large stalks)
10.5 oz (300 g) of sugar
3 tbsp of breadcrumbs

Meringue

3.5 oz (100 g) of ground almonds
4.5 oz (125 g) of sugar
4 egg whites

How to prepare

Sieve the flour into a large, flat-bottomed bowl.
Add the sugar and mix well.
Cut the butter into the flour using a pastry cutter.
Separate 4 eggs and set aside the whites.
Add the four yolks plus one whole egg to the flour and butter mixture, then add the vanilla.
Knead the mixture briefly; it will be very dry and crumbly, but that's okay.
Place the dough in the refrigerator for 30 minutes to rest.
Wash and peel the rhubarb, then cut it into 0.5 to 0.75 inch pieces.
Line a cookie sheet with parchment paper.
Do not grease the pan; if you don't have parchment paper, you can use a greased pan instead.
Roll the dough out to about 0.25 inch thickness.
Create a ridge around the edge of the dough to help keep in the juices; you can also use this amount to make two small pies, although the crust will be thicker, denser, and sweeter than a regular pie crust.
Poke holes all over the crust with a fork and bake in a preheated oven at 400°F (204°C) for 15-20 minutes.
Mix the 10.5 oz (298 g) of sugar with the rhubarb and let them sit together briefly to create some juice.
Spread the breadcrumbs evenly over the pre-baked crust.
Spread the rhubarb evenly over the crust, along with the sugar and juices.
Bake for 20 minutes at 400°F (204°C) until the rhubarb is soft.
Beat the egg whites until they form stiff peaks.
Slowly add 4.5 oz (128 g) of sugar and continue to beat until the mixture becomes thick and creamy.
Fold the ground almonds into the beaten egg whites.
Spread the egg white mixture over the baked and still hot rhubarb cake, then bake at 450°F (232°C) for 10 minutes until the meringue is lightly browned.

Variations

Add a sprinkle of cinnamon or nutmeg to the rhubarb mixture for a warm and spicy flavor.
Substitute the ground almonds in the meringue topping with ground hazelnuts for a different nutty flavor.

Cooking Tips & Tricks

Be sure to let the dough rest in the refrigerator before rolling it out. This will help prevent it from shrinking during baking.

- When cutting the rhubarb, be sure to remove any tough or stringy parts to ensure a smooth texture in the finished cake.

- When making the meringue topping, be sure to beat the egg whites until stiff peaks form for a light and fluffy texture.

Serving Suggestions

Serve Rhabarberkuchen mit Makronenhaube warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to pre-bake the crust before adding the rhubarb topping to ensure a crispy and flaky base.

- Folding the ground almonds into the meringue gently will help maintain the light and airy texture of the topping.

Ingredient Substitutions

If rhubarb is not in season, you can use other fruits such as strawberries or apples as a substitute.

- You can use store-bought pie crust instead of making your own for a quicker version of this recipe.

Make Ahead Tips

You can prepare the dough and rhubarb topping ahead of time and assemble the cake just before baking for a convenient make-ahead dessert.

Presentation Ideas

Serve Rhabarberkuchen mit Makronenhaube on a decorative platter garnished with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Pair this dessert with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store any leftovers of Rhabarberkuchen mit Makronenhaube in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Rhabarberkuchen mit Makronenhaube contains approximately 350 calories.

Carbohydrates

Each serving of Rhabarberkuchen mit Makronenhaube contains approximately 45 grams of carbohydrates.

Fats

Each serving of Rhabarberkuchen mit Makronenhaube contains approximately 15 grams of fats.

Proteins

Each serving of Rhabarberkuchen mit Makronenhaube contains approximately 6 grams of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium. This dessert provides a boost of these essential nutrients.

Alergens

This recipe contains gluten, eggs, and nuts (almonds). It may not be suitable for those with allergies to these ingredients.

Summary

Rhabarberkuchen mit Makronenhaube is a delicious dessert that provides a balance of carbohydrates, fats, and proteins. It also offers a boost of essential vitamins and minerals, making it a tasty and nutritious treat.

Summary

Rhabarberkuchen mit Makronenhaube is a delightful dessert that combines the tartness of rhubarb with the sweetness of a meringue topping. This traditional German recipe is perfect for showcasing the fresh flavors of spring and is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Rhabarberkuchen mit Makronenhaube. It was a warm summer afternoon, and I had just returned from a visit to my friend’s house. As I walked through the front door, I was greeted by the delicious aroma of freshly baked rhubarb cake with a macaroon topping. My friend, Liesl, greeted me with a smile and handed me a slice of the cake.

“Try this,” she said, “I think you’ll love it.”

I took a bite and was immediately transported to a place of pure bliss. The tartness of the rhubarb mixed perfectly with the sweet macaroon topping, creating a flavor explosion in my mouth. I knew right then and there that I had to get my hands on the recipe.

Liesl was more than happy to share it with me. She explained that it was a family recipe that had been passed down through the generations. Her grandmother had learned it from a neighbor many years ago, and it had become a beloved tradition in their family ever since.

I begged Liesl to show me how to make it, and she happily agreed. We spent the rest of the afternoon in her kitchen, measuring, mixing, and baking until we had a beautiful, golden brown cake sitting on the counter. The macaroon topping glistened in the sunlight, making my mouth water in anticipation.

As we sat down to enjoy our creation, Liesl shared with me the story of how her grandmother had come to learn the recipe. It all started many years ago, in a small village in the German countryside. Liesl’s grandmother, Ingrid, was a young girl at the time, eager to learn the ways of the kitchen from her own mother.

One day, a new neighbor moved in next door. She was an elderly woman with a mysterious air about her, and she quickly became the talk of the town. Ingrid’s mother warned her to stay away, as the woman was rumored to be a witch who practiced dark magic.

But Ingrid couldn’t resist her curiosity. One day, she snuck over to the neighbor’s house and peeked through the window. To her surprise, she saw the woman baking a rhubarb cake with a macaroon topping. The smell wafted through the air, drawing Ingrid closer and closer until she couldn’t resist knocking on the door.

The woman welcomed her with a smile and offered her a slice of the cake. Ingrid was hesitant at first, but one bite was all it took for her to be hooked. The woman saw the spark of interest in her eyes and offered to teach her the recipe.

For weeks, Ingrid visited the woman every day after school, learning the ins and outs of baking from a master. She discovered the secrets of the perfect macaroon topping, the precise measurements needed for the cake to rise just right, and the importance of using fresh rhubarb from the garden.

By the time she had mastered the recipe, the woman had become like a second grandmother to her. She shared stories of her own childhood, of adventures in far-off lands, and of the power of a good meal to bring people together.

Ingrid’s mother was shocked when she came home one day to find her daughter baking a rhubarb cake with a macaroon topping. But one taste was all it took for her to understand. From that day on, the recipe became a beloved tradition in their family, passed down from generation to generation.

As Liesl finished her story, I felt a deep connection to the recipe. It wasn’t just a cake; it was a piece of history, a link to the past that tied me to generations of women who had come before. I knew then that I had to learn how to make it myself, to carry on the tradition in my own family.

And so, with Liesl’s guidance, I set out to master the art of Rhabarberkuchen mit Makronenhaube. I measured, mixed, and baked until I had a cake that rivaled the one Liesl had made that fateful day. The rich aroma filled my kitchen, bringing back memories of that warm summer afternoon.

As I took a bite of the cake, I knew that I had found something truly special. Not just a recipe, but a connection to my past, to the women who had come before me and passed down their knowledge through the generations. And as I shared the cake with my own family, I knew that I was creating a new tradition, one that would be cherished for years to come.

So whenever I bake Rhabarberkuchen mit Makronenhaube, I think of Liesl, of her grandmother, and of all the women who came before me. And I am grateful for the gift they have given me, a recipe that transcends time and space to bring joy and comfort to all who taste it.