Rhubarb Mazarin Cake

Rhubarb Mazarin Cake.

I really love rhubarbs. They are tangy, sour and are perfect in desserts and cakes. So when I found this recipe, it was a no-brainer. I had to bake it. And it was ohhh so good. And it is the perfect cake to bring to a summer barbecue.

Serves 6-8. (Recipe from the magazine Søndag).

Ingredients:

• 200 g rhubarb

• 200 g sugar

• 1 teaspoon vanilla bean paste

• 150 g marzipan

• 150 g butter

• 3 eggs

• 80 g all-purpose flour

• 80 g almond flour

• 1 lime, the zest of

Directions:

Preheat the oven to 350℉ (175℃).

Clean the rhubarb and cut them into small bite-sized pieces. Place them in a bowl and stir in with ¼ (50g) of the sugar + the vanilla, set aside.

In a large mixing bowl, cream the butter and sugar until very light and fluffy, mix in the grated marzipan, making sure the mixture again gets light and fluffy. Add the eggs one at a time, and mix just until fully incorporated. Gently fold in the flours and lime zest.

Pour the dough into a non-stick tart pan. (I used a 9-inch square pan with removable bottom). Place the rhubarb on top of the cake, and bake it for about an hour, until it's firm in the middle and golden brown.

Let the cake cool before serving it with a dollop of creme fraiche or ice cream.

Enjoy!

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble 

Crumbles was new to me when I moved to the US, I have no idea, why we never made this before. Crumbles is perfect when you need to make a quick dessert. And you can make it with fresh or frozen fruit. This time I made it with the classic combination: strawberries and rhubarb. 

Serves 3-4

Ingredients:

Berry filling:

• 225 g strawberries
• 190 g rhubarb
• 20 g sugar
• 2½ tablespoons cornstarch 
• 1 teaspoon vanilla paste

Crumble:

• 125 g brown sugar
• 55 g all-purpose flour
• 60 g rolled oats
• 75 g slivered almonds
• 75 g butter

Directions:

Preheat oven to 425℉ (220℃). 

Wash and slice strawberries and rhubarbs and mix them with sugar, cornstarch and vanilla paste. Set aside while making the crumble. 

Mix brown sugar, flour and oats in large bowl. Add chilled butter, using your fingers, blend butter into mixture until coarse crumbs form, then mix in the almonds. 

Divide strawberry/rhubarb mixture among 3-4 ramekins. Divide oat mixture among dishes, sprinkling it evenly.

Place ramekins on a parchment paper lined baking sheet. Bake for 10 minutes. Reduce oven temperature to 350℉ (175℃), and continue baking until the crisp topping is golden brown and rhubarb filling is bubbling at edges, about 15-20 minutes longer. Let the crumbles cool for a while before serving.

Serve crumbles with a scoop of vanilla ice cream or some cream fraiche.

Enjoy!

Rhubarb Sauce - Rababerkompot

Rhubarb Sauce - Rababerkompot

My mom made the first rabarberkompot aka rhubarb sauce as soon as the rhubarbs from our yard was big enough to use. The thin short rhubarbs was sweet and a clear sign that the summer was begun. 

Ingredients:

• 500 g rhubarbs

• 225 g sugar

• ½ vanilla bean pod, the seeds from

Directions:

Preheat the oven to 400℉ (200℃).

Clean the rhubarbs and cut them into bite-sized pieces, place the in an ovenproof dish. Scrape the seeds out of the vanilla pod and mix the seeds with the sugar. Sprinkle the sugar on top, and toss until the sugar is evenly distributed. Place the vanilla  pod in between the rhubarbs.

Bake the rhubarbs for 20-40 minutes until soft, and the sauce is thickened. If the juices evaporate to quickly cover the dish with aluminum foil.

Let the rhubarb sauce cool and use as a jam, as a sauce in desserts or eaten with a meat dish.

Enjoy!