We celebrate Easter and it is one of the girls favorite holidays; just like it was mine growing up. Of course as a kid, just like my girlies, it was the chocolate and Easter Basket treats that I was after. I remember looking for it every year in my Oma & Opa's back yard; it always took me a good long time to find the big woven wicker basket in the yard. We keep with this tradition, and have the girlies search - weather permitting - in the yard, or in the house.
Now what is Easter without great food?! We generally serve ham, asparagus, fruit salad, potatoes and - my personal favorite - Rhabarberkuchen. Rhubarb the delicious tart spring fruit {it really is a vegetable} = spring to me; it is oh so delicious. It is perfectly paired with strawberries, or vanilla pudding but also on it's own in a delicious Kuchen. Please let me introduce you to my Rhubarb Meringue Cake a traditional German cake; rhubarb covered with crunchy, sweet meringue….
The pictures did not quite turn out as planned, but don't let that keep you away from this delicious treat…
Rhubarb Meringue Cake {Rhabarberkuchen}
- 1 stick of Earth Balance or other vegan butter
- 1-2/3 C sugar {2/3 C for dough & 1 C for meringue}
- 3 eggs {2 of them carefully separated}
- 1/3 C corn starch
- 1 C flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon of lemon juice
- 2 lbs of rhubarb
*** Preheat oven to 350F ****
.jpg "Rhubarb Meringue Cake {Rhabarberkuchen} The Not So Cheesy Kitchen")
1. Clean the rhubarb by peeling it and cut it into app. 1/4"pieces
2. Separate 2 eggs carefully. Reserve the egg whites.
Make the dough
2. Add stick of Earth Balance, 2/3 C sugar, 1 whole egg, 2 egg yolks, cornstarch, baking powder
and flour to a mixing bowl. Mix thoroughly until you have a firm dough.
3. Spread dough into baking form, and top with rhubarb
4. Bake for about 30 minutes, or longer until dough is just slightly golden
Make Meringe
5. In a clean mixing bowl beat egg whites with a pinch of salt until firm
6. slowly add lemon juice, and sugar
7. Carefully spread meringue over the top of the baked cake
8. Bake for another 20 - 30 minutes, depending on your oven this could be longer or shorter until
meringue turns just ever so slightly golden
- 1-2/3 C sugar {2/3 C for dough & 1 C for meringue}
- 3 eggs {2 of them carefully separated}
- 1/3 C corn starch
- 1 C flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 teaspoon of lemon juice
- 2 lbs of rhubarb
*** Preheat oven to 350F ****
1. Clean the rhubarb by peeling it and cut it into app. 1/4"pieces2. Separate 2 eggs carefully. Reserve the egg whites.
Make the dough
2. Add stick of Earth Balance, 2/3 C sugar, 1 whole egg, 2 egg yolks, cornstarch, baking powder
and flour to a mixing bowl. Mix thoroughly until you have a firm dough.
3. Spread dough into baking form, and top with rhubarb
4. Bake for about 30 minutes, or longer until dough is just slightly golden
Make Meringe
5. In a clean mixing bowl beat egg whites with a pinch of salt until firm
6. slowly add lemon juice, and sugar
7. Carefully spread meringue over the top of the baked cake
8. Bake for another 20 - 30 minutes, depending on your oven this could be longer or shorter until
meringue turns just ever so slightly golden
Breakfast/Brunch
- Colomba Muffins from Manu's Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner's Tales
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma's Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
- Healthier Hot Cross Buns from A Kitchen Hoor's Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane's Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy's Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk--Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma's Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox "Pie" from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida's Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
