I absolutely love rhubarbs – in cakes, crumbles, ice cream, as syrup and cordial. What is your favorite rhubarb recipe? Please share a link in the comment field below.
This rhubarb cake is actually giant almond financier with chantilly cream, baked rhubarbs and white chocolate on top. So easy to make and so extremely delicious.
Rhubarb cake with almonds and chantilly cream
90 g butter
45 g almond flour
25 g plain flour
75 g powdered sugar
2 egg whites
130 g rhubarb stems, cleaned
1/2 dl water
50 g sugar
1 tbsp lemon juice
1,5 dl heavy cream
1/4 vanilla pod, the seeds
10 g powdered sugar
White chocolate for shavings, preferably Ivoire 35% from Valrhona
Almond cake :
Melt the butter in a small pot and cool down. In a bowl mix almond flour with flour and powdered sugar. Add the egg whites and stir well. Then stir in the butter. Pour the almond batter into a round cake tin (20 cm) lined with parchment paper or buttered. Bake the cake in the oven at 200 Celsius degrees for about 15 minutes, until golden and done. Cool down.
Cut the rhubarb stems into pieces of 4-5 cm and put them into a baking dish. Sprinkle with sugar and pour the water and lemon juice over the rhubarb pieces. Bake the rhubarbs in the oven at 200 Celsius degrees for about 15 minutes, until tender but not overly soft. Take them out of the oven halfway through the cooking time and pour some of the liquid in the baking dish over the rhubarbs. When the rhubarbs are baked, then carefully pour the rhubarb juice into a small pot and reduce the liquid into a syrup and pour it back onto the rhubarbs. Cool down the rhubarbs.
Whip the cream until light and fluffy with the vanilla seeds and powdered sugar.
Spread the chantilly cream on the almond cake and place the baked rhubarb pieces on top. Finish by shawing white chocolate over the cake.