{Streusel Rhubarb Cake} - Tort cu rubarba
Author: 
Serves:: 8-10 servings
 
Ingredients:
Cake:
  • 4 eggs
  • 90g sugar
  • 1 teaspoon vanilla extract
  • 130g all-purpose flour
  • 1 pinch salt
  • 50g butter, melted and chilled
  • 250g rhubarb, sliced
  • 1 tablespoon cornstarch
  • 2 tablespoons brown sugar
Streusel topping:
  • 50g butter, softened
  • 100g all-purpose flour
  • 1 pinch salt
  • 2 tablespoons powdered sugar
Strawberry compote:
  • 300g strawberries
  • ¼ cup fresh orange juice
  • 40g sugar
  • 2 cardamom seeds, crushed
  • Mascarpone cream for serving
Directions:
Cake:
  1. Pre-heat your oven to 350F and lined a round cake pan (22cm) with baking paper.
  2. Sift the flour with salt.
  3. Combine the eggs with sugar and vanilla in a bowl and mix with an electric mixer for 10 minutes until triple in volume.
  4. Stir in the vanilla extract then begin folding in the flour, spoon after spoon, mixing with a spatula until the flour is incorporated.
  5. Take 4 tablespoons of batter into a small bowl and stir in the melted butter. This is done because the butter (and other type of fat for that matter) tends to sink at the bottom of the bowl, forcing you to mix into the batter vigurously, thus destroying the air bubbles you effortesly incorporated in the eggs earlier. But if you do it in a small batch of dough first, the final batter won't be damaged at all.
  6. Transfer the butter mixture back into the bowl and carefully fold it in.
  7. Pour the batter in the prepared cake pan and place aside.
  8. Mix the rhubarb with cornstarch and sugar and top the cake with slices of rhubarb.
Streusel topping:
  1. Combine all the ingredients in a bowl and mix until sandy.
  2. Spread the streusel over the rhubarb and bake the cake in the preheated oven at 350F for 35-40 minutes.
  3. Remove from the oven when done and let it cool completely.
Strawberry compote:
  1. Combine all the ingredients in a small saucepan.
  2. Bring to a boil over low heat and cook for a few minutes just until the fruits are softened, but not mushy.
  3. Allow it to cool completely.
  4. Serve the cake topped with mascarpone cream and strawberry compote.
Recipe by Pastry Workshop at http://pastry-workshop.com/streusel-rhubarb-cake-tort-cu-rubarba/