RCP: Rhubarb Cake

Rhubarb season has started...........

Preparation

Ingredients (serves 8-10):
1kg rhubarb
100g sugar
lemonpeel
50g almond powder
3 eggs
200ml cream
1tsp vanilla bean paste from Williams-Sonoma

Shortpastry: 200g flour, 100g butter, 1 yolk, 3-4 tbsp cold water, 1 splash salt


Note: maybe it is helpful to pre-cook the shortpastry for 15-20min. by 220C/428F without rhubarb. Use a paper and some beans on top of the pastry. And later cook with rhubarb only 15-20min at 180C/356F

Martin, thank you ! My other half loves rhubarb, and I've bookmarked this recipe to try. Plus we've gone vanilla mad in the house this week - I bought a whole lot of pods really cheaply, so I'm hunting for recipes to use them in. Cheers !

Aha, from which country do you have the vanilla, Celia? I´ve heared that there are lot of quality differences.
I think vanilla from Tahiti is good?!

BTW, I would make vanilla-ice with your vanilla-pods. It is very helpful to have a classic vanilla-icecream in the fridgde!

Martin, yep, they're Tahitian pods. I'm madly making vanilla extract - apparently you can just put split vanilla pods into vodka or light rum and leave it in a dark place for six months. http://www.kitchenproject.com/vanilla/4 ... xtract.htm

Do you have a good recipe for vanilla icecream ? I've thought about the Ming Tsai Creme Anglaiseone, but the recipe uses 16 egg yolks !

Thanks !

Quite simple, make a Parfait. You don´t need an ice-cream-machine.

5 egg yolk,
500ml cream
100-120g sugar

Whisk the egg yolk over simmering water. Add sugar and vanilla. Later whisk over cold over ice cubs and finally add whipped cream.

Here are some photos from my Baked Apple-Parfait: http://berlinkitchen.com/berlinkitchen/ ... rfait.html

Hey, that looks great ! Thanks Martin, I'm going to try that this weekend - will let you know how I go.

Wow I have never heard of Rhubarb Cake. It must be good because I love Rhubarb Pie and jam.

Wow I have never heard of Rhubarb Cake. It must be good because I love Rhubarb Pie and jam.

It taste great, promised!

Martin, Du bist ein Genie ! The parfait worked a treat - I added 120g sugar and the seeds from 2 vanilla pods. We have an old icecream maker that we rarely ever use, so the parfait went into that to churn, and it's now in the freezer - should be ready in time for dinner. I'm going to use this recipe to make chocolate icecream as well. AND I've got two trays of meringues in the oven using the leftover eggwhites ! Vielen Dank !

(I've posted a picture here)

Cheers, Celia

Celia, looks wonderful, as there are so many vanilla pods in your cream, YUM, YUM.

BTW, with this method you could make all kind of ice-cream, for example Rhubarb Parfait or all kind of fruit ice-cream. Also I make in winter-times a Cinnamon-Parfait. Great is also Nut Parfait based on caramalized pecans with a touch of Amaretto liquer.

Let your tongue travel.........

Yes, I've got belgian chocolate parfait in the icecream maker right now ! Took your recipe, used about 80g sugar instead of 120g, and added 185g melted dark belgian chocolate. It's looking like a chocolate choc-chip icecream. Thanks again!