Some recipe ideas develop spontaneously. Like the idea for this cake. It started when my favourite colleague asked me if I had a good recipe for a rhubarb streusel cake. Instantly the custard streusel cake come to my mind. Rhubarb and vanilla pairs so greatly and so I suggested to add another layer to the custard streusel. My colleague liked the idea as well and after a short discussions we decided that the rhubarb should be slightly cooked and then bound with some starch like a custard. When I bought my groceries this evening, I saw rhubarb in the fruit section of the supermarket and decided that I had to bake this cake as well. And I’m happy that I did it, because the combination of rhubarb, custard, streuel and a fluffy yeast dough is really divine!
One last recipe before the rhurbarb season is coming to an end…
In the last days summer shortly decided to turn on the heat, changing from 12°C at the weekend to 37°C during the week. When I come home after work, I’m always feeling very warm after a one hour ride in a train without air-condition. And so I started to prepare a elderflower lemonade similar to Virgin Hugo each evening and kept it in the fridge during the day. When I come home, it is well infused and refreshing cool.
But a girl needs a little bit of adventure in her life and everyday elderflower lemonade gets boring sooner or later. And that’s why I did not hesitated when I came across rhubarb in the supermarket this week. I made rhubarb syrup out of it and then used it to mix Lemonade. And this is very delicious, too. Not to sweet and not to sour, with a hint of vanilla. I’m now prepared for the next hot days!
After visiting my parents garden we came home carrying an arm full of tender rhurbarb. And because we can not always eat oven roasted rhubarb I decided to use one half for a cake – while I roasted the other half in the oven (I can not get enough of oven roasted rhubarb).
The cake is a variation of my grandmothers “Ribiselkuchen” (Ribisel is dialect for Johannisbeere (red currants)). It is made of a shortcrust pastry and a filling made of whipped egg white, sugar, almonds and rhubarb slices. It is a classical and good mixture, a balanced mixture of sweet and sour, soft and crisp, just the perfect, delicious cake for Sunday afternoons.
I liked to use second part of my oven roasted rhubarb in a delicious way, too. And when I saw the Curd-Mousse, that Micha made, I was instantly in love. Micha found the recipe on Verenas Blog Schlammdackel, and Verena found it at Living at home. In the original recipe, the Mousse was made with sea buckthorn berries, but Micha used strawberries instead. I like strawberries as well but the fact that I’m allergic against them made it necessary to change the recipe.
To cut a long story short: I made the Mousse with oven roasted rhubarb instead of buchthorn berries or strawberries. And that tasted great, too.
I think this Mousse is a great basic for a lot of different fruits. I can not wait to try it with some fresh blueberries, or raspberries, or…
Opinions are divided over Rhubarb. Some dislike this sour vegetable very much, other – like me – love it. I love to drink Rhubarb Schorle in the summer or eat rhubarb in cakes, with pancakes or – really simple – as compote.
The oven roasted rhubarb I made two times last year: one time as a filling for cream puffs and one time for Rhubarb Napoleons. Both times I was completely stunned by the taste of the compote.
During roasting in the oven, the rhubarb develops a deep caramel flavour which is nicely underlined by the vanilla flavour while the tart taste is well balanced with sugar.
This time I served it only with some whipped cream, a simple but perfect dessert for spring!
I like rhubarb very much, as I told you before. And when my mum gave me a generous amount of rhubarb fresh from my parents garden I made a second batch of oven roasted rhubarb. Some of the rhubarb I eat with my muesli during the week, and on the weekend I started to think what to do with the leftover jar.
A little bit sweet to our afternoon coffee sounds like a good idea and so I decided to make Rhubarb Napoleons. When you make them with store bought puff pastry, its an easy and fast treat, but made with homemade puff pastry its even more delicious.
The filling is rather easy, but luscious – whipped cream and oven roasted rhubarb.
Perfect for sunday afternoons.
Since days I am dreaming of some kind of rhubarb cake. So when I spotted some beautiful red rhubarb stalks in the organic food shop I decided immediately that I would take some home with me (especially when the organic grown rhubarb was better looking and cheaper then the conventional grown I saw earlier this week in the supermarket).
On my way home I started to think about what to bake with the rhubarb. I’m still learning for my disputation, so time for baking is short. So I decided to do make cream puffs with oven roasted, vanilla flavoured rhubarb. Something that is easy but delicious.
When I tried the rhubarb when I took it out of the oven, I could hardly stop eating everything. It tasted so good. (Note to myself: Next time double the amount of the oven roasted rhubarb, then I would have some to stir in yoghurt)
The cream puffs are even more delicious then the plain rhubarb: a little bit sweet, a little bit sour, embraced from vanilla. Hmmh…!