Rhabarbertorte Dorothe Rhubarb Cake Dorothe
Experience a slice of heaven with the Rhabarbertorte Dorothe, a traditional rhubarb cake that combines the sweet and tangy notes of freshly baked rhubarb with the airy elegance of a golden meringue topping. This classic German dessert starts with a buttery, tender shortcrust base, perfectly paired with a luscious rhubarb filling delicately sweetened and thickened with cornstarch. Topped with a cloud-like meringue, this cake bakes to perfection, offering a delightful contrast of textures and flavors in every bite. Ideal for spring and summer gatherings, this show-stopping cake is as beautiful as it is delicious. Serve it chilled or at room temperature with a dollop of whipped cream, and enjoy a taste of tradition. Perfect for rhubarb lovers, this recipe is your go-to for celebrating the season's bounty!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 100 grams Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 500 grams Rhubarb
- 100 grams Granulated sugar (for rhubarb)
- 2 tablespoons Cornstarch
- 3 large Egg whites
- 75 grams Powdered sugar
Instructions
Preheat your oven to 180°C (350°F). Grease and lightly flour a 9-inch (23 cm) springform pan.
In a large bowl, combine the all-purpose flour, granulated sugar (100g), and unsalted butter. Use your fingertips or a pastry cutter to work the mixture into a crumbly texture.
Add the egg yolks and vanilla extract to the flour mixture. Knead slightly until it forms a smooth dough, but be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
While the dough chills, wash and peel the rhubarb. Cut it into small, even pieces about 1 cm (1/2 inch) thick.
Toss the chopped rhubarb with granulated sugar (100g) and cornstarch. Set aside to allow the mixture to start releasing juices.
Roll out the chilled dough on a floured surface to fit the springform pan. Press the dough into the pan, making sure to create an even base and slightly raised edges.
Spread the prepared rhubarb mixture evenly over the dough base.
Bake in the preheated oven for 30 minutes, or until the crust is lightly golden.
Meanwhile, whip the egg whites in a clean bowl until stiff peaks start to form. Gradually add powdered sugar (75g), continuing to beat until the meringue is glossy and smooth.
After the cake has baked for 30 minutes, remove it from the oven and carefully spread the meringue over the rhubarb filling, creating decorative peaks with the back of a spoon if desired.
Return the cake to the oven and bake for an additional 15-20 minutes, or until the meringue is lightly golden on top.
Let the cake cool completely in the pan before slicing and serving. Enjoy your Rhabarbertorte Dorothe with a cup of coffee or tea!
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 571.9 g | 208% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 347.4 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 504 mg | 39% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
