Rhubarb cake: Simple and delicious recipes with the seasonal vegetable

Hanover. Rhubarb is a must-have at the start of summer. Whether on cakes, as a dessert, or in jam, this versatile vegetable is a culinary delight and also very healthy. Here are three delicious rhubarb recipes that are easy to make yourself.

What would summer be without freshly baked rhubarb pie? It certainly wouldn't be half as enjoyable.

Summer would only be half as beautiful without rhubarb cake.

Source: Emma Prolic

Here's how : First, preheat the oven to 180 degrees Celsius (top/bottom heat) and line the bottom of a springform pan with baking paper. Lightly grease the edges with butter. Then, for the crumb base and crumb topping, use the dough hook on your food processor or a hand mixer to combine the flour, butter, and sugar until you have a crumbly, slightly sandy mixture. Then, knead the mixture by hand into crumbles and refrigerate.

For the topping, trim the rhubarb and cut it into diagonal, finger-width pieces. Melt the butter in a large pan over medium heat and add the rhubarb. Sprinkle with the sugar and let it caramelize briefly. Then add the cornstarch and let the whole thing simmer gently on low heat for two minutes. Take the crumble mixture out of the refrigerator and spread two-thirds of the crumble mixture on the bottom of the springform pan with a spoon, pressing it down firmly. Spread the rhubarb on top and sprinkle with the vanilla sugar. Finally, add the remaining crumble mixture, about one-third, on top. The cake is then baked on the middle rack of the oven for 45 minutes. It also tastes delicious lukewarm, served with whipped cream or even vanilla ice cream.

What you'll need : For the base and crumble: 150g butter, 150g sugar, 300g wheat flour (or spelt flour). For the topping: 800g rhubarb (cleaned and sliced), 6 tablespoons sugar, 2 tablespoons cornstarch, 1 teaspoon butter, 1 packet vanilla sugar. Also: A 24-centimeter springform pan.

Emma Prolic has been passionate about cooking and baking since childhood. Following her mother and grandmother's lead, the Cologne native spent many hours in the kitchen, learning how to conjure up delicious dishes from the simplest ingredients. Prolic also demonstrates her online sensibility: On " Emmi kocht einfach ," her mother not only shares her favorite recipes, but also offers many clever cooking tips—from cleaning mushrooms to chopping onions.

Emma Prolic loved baking as a child.

Source: Emma Prolic

Admittedly, this dessert has little in common with a classic tiramisu. There's no coffee, no mascarpone, no egg yolk, and no refined sugar – making it a light summer dream.

Rhubarb tiramisu is fruitier than traditional tiramisu.

Source: Denise Schuster

Here's how : Preheat the oven to 180 degrees Celsius (top and bottom heat). Trim the rhubarb and cut it into 3-centimeter pieces. Combine it with the maple syrup, ground ginger, and lemon zest in a baking dish. Bake in the preheated oven for about 30 minutes, until the rhubarb is completely soft. Remove and let cool completely.

Then turn the oven up to 200 degrees. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the coconut blossom sugar until thick and creamy. Fold in the egg whites. Finally, add the flour in portions and fold in loosely. Spread a tablespoon of batter onto a baking sheet lined with baking paper, forming a strip about eight centimeters long and three centimeters wide. Repeat with the remaining batter. Bake the sponge fingers in the preheated oven for about ten to twelve minutes, until golden brown. Remove from the oven and let cool.

Whisk the low-fat quark with the limoncello, honey, and yogurt until creamy. Scrape out the seeds from the vanilla pod and stir in. Whip the cream until stiff and fold into the quark mixture. Divide about two tablespoons of the quark mixture between four glasses. Layer the cooled rhubarb two centimeters high on top and top with a few crumbled ladyfingers. Cover with another layer of quark, sprinkle some rhubarb on top, and sprinkle the tiramisu with chopped pistachios. Keep refrigerated until ready to serve, but no longer than 15 hours, as otherwise it will become too soggy.

What you need: 600g rhubarb, 2 tbsp maple syrup, 1 pinch of ground ginger, 1 piece of lemon peel, 3 eggs, 2 tbsp coconut blossom sugar, 70g ground oat flakes, 1 pinch of salt, 380g low-fat quark, 200g yogurt, 2 tbsp limoncello, 2 tbsp honey, 125g cream (reduced fat), 1 vanilla pod.

That you're dealing with a professional in Denise Schuster's case is immediately apparent from her blog " Foodlovin'" : The 35-year-old was a management consultant before becoming self-employed as a food stylist and photographer five years ago, fulfilling her dream of having her own blog. The Düsseldorf native describes her healthy recipes with a certain something as "easy to follow, but never boring."

Denise Schuster has fulfilled her dream. She has become self-employed as a food stylist and photographer.

Source: Denise Schuster

RND