Rhabarberkuchen is one of my favorite cakes to have in Germany. Ideally out in the sun, in front of a cafe, with a cup of coffee. Of the traditional German cakes, this is my favorite in the spring and summer, and Zwetschgenkuchen (plum cake) is my favorite in the fall. :) This recipe has a base layer, a layer of rhubarb, and a sweet, fluffy meringue topping. It is really quick and easy, and tastes delicious! Perfect for rhubarb season! My friend Hannah is off to Berlin for the year, so I made this for her farewell party. (Which is also the launch party for the new issue of the harlequin creature - an awesome artistic journal, of which Hannah is one of the editors!) German cake is quite different from what we think of as cake in the US. Kuchen is usually a base layer of dough with some kind of fruit, and maybe a streusel, gelatin fruit, or a meringue topping. It is distinguished in German from Torte, a cake with layers of buttercream (closer to what we think of as cake). And in Germany Kuchen/Torte is usually served with a napkin and a Kuchengabel (cake fork) sticking out it. A Kuchengabel has three prongs, and sometimes the third prong is slightly thicker, knife-like, so you can better cut your cake. :) ingredients: 175 g flour (1 3/4 cup) 2 teaspoons baking powder dash of salt 175 g sugar (3/4 cup) 175 g butter (12 T or 3/4 cup) 3 eggs, separated 3 T water 1 tsp vanilla 500 g rhubarb (1 lb) 125 g sugar (2/3 cup) 1. Preheat oven to 350 (175F). 2. Chop the rhubarb into pieces. 3. Mix the flour, baking powder, and salt in a small bowl. 4. In a separate bowl, mix oil/butter and sugar, slowly add in egg yolk, the flour/baking powder mix, vanilla and water. 5. Pour into a greased springform cake pan. Sprinkle the rhubarb on top and bake at 350 for about 25 minutes. 6. Meringue topping*: Beat the egg whites until peaks form. Then add 2/3 cup sugar and keep beating. Tip: don't get spoon or bowl wet - egg whites don't like moisture! Also works better if the whites have warmed to room temp before beating. Spread on cake after 25 minutes, then bake another 15-20 minutes until the top starts to brown. *Also, awesome German word: Eischnee = Egg-Snow, beaten egg whites photo credit Since I brought the cake to a party (and couldn't cut into a slice and take a picture), here is what it looked like. (left) If you are looking for more German cake recipes, try: - cake with poppy seed and pudding filling (easy and delicious!) - apple cake with caramelized almond topping (also easy!) And here's something to make you laugh, whether you understand the German or not... a little video about "Rhubarb-Barbara" (Rhabarberbarbara).