Happy Easter everyone! What better to serve on Easter than a lot of vegetables and fruit which demonstrate that spring is coming? That is exactly what I thought some weeks ago, when I convinced my mom of the necessity of a rhubarb cheese cake on our Easter menu 😉 I admit, this post is a little bit too late for you to comfort your family with a nice fresh cake during the holidays, but there are more spring weekends to come – I promise!
I found this recipe by coincidence on another blog peonylim.com. I was so impressed by the idea and the look of the cake, that I basically couldn’t talk about anything else ever since. Maybe this applied only regarding cakes… But still, the freshness of rhubarb with the freshness of cheese cake and the crumbly crust underneath, even decorated in such a creative way – it is just perfection, so of course I had to try it 🙂
Ingredients (for one 16 cm cake tin):
|For the Crust:||For the Filling:|
|225 g flapjacks||200 g rhubarb|
|75 g butter, melted||50 g powder sugar|
|1 pinch of salt||225 g cream cheese|
|250 g mascarpone|
|For the Decoration:||1 Vanilla pod, scraped out|
|225 ml water||225 ml warm water|
|50 g sugar||4-5 leaves of gelatin|
|3 long rhubarb sticks (100 g)||50 g powder sugar|
Blitz the cookies for the crust in a kitchen machine. Then melt the butter and mix thoroughly with the cookie crumbs and a pinch of salt. Transfer the crumbs into a cake ring (16 cm) that is placed on a cake plate. Press down the crumbs using a tablespoon or a spatula. Let the crust rest in the fridge while you prepare the filling.
Soften the gelatin sheets in a bowl of water. Wash, then cut the rhubarb into fine pieces and transfer it to a sauce pan, together with 50 g powder sugar. Let simmer on low heat until it has become a puree. While the compote is cooling down, prepare the cream cheese filling. Whisk cream cheese, mascarpone and vanilla seeds with a mixer. Take the softened sheets of gelatin out the cold water and transfer them to a bowl with 225 ml of warm water. Dissolve the sheets stirring thoroughly. Then stir in 50 g of powder sugar. Use the mixer to blend the rhubarb puree with the mascarpone/ cream cheese mixture. Slowly pour in the gelatin water and keep whisking until well combined. Take the crust out of the fridge and pour the filling on top. Let the mixture settle in the fridge for at least 3 hours, best over night.
Wash the rhubarb for the decoration and remove both ends, do NOT remove the skin to keep the color. Use a vegetable peeler to slice the rhubarb sticks into thin long strips. Heat up water and sugar in a sauce pan until boiling, then reduce to a simmer. Spread the counter top with paper towels of the length of the rhubarb strips. Take several strips at a time and cook for about half a minute in the simmer. Spread the strips to full length on the paper towels to let them cool down. Continue until you have enough strips to cover the entire cake. When the cream has settled, remove the cake ring carefully. Use a sharp knife to detach the filling from the surface of the cake ring. Lie the rhubarb strips on top of the cake, in any pattern you please. Use scissors to cut overlapping strips at the edges. Once the entire cake is covered, baste with the remaining simmer to keep a shine. Put back into the fridge until serving.