This Rhubarb Cake with Mascarpone Cream Topping is the perfect way to celebrate rhubarb season. With a buttery shortcrust base, tangy rhubarb filling, and a rich, creamy topping made from mascarpone and sour cream, this cake strikes the perfect balance of tart and sweet. The crunchy almond slices on top add a lovely texture to each bite. Whether you’re enjoying a slice with a cup of coffee or serving it at a family gathering, this rhubarb cake is bound to impress.
Why You’ll Love This Recipe:
This cake is a wonderful blend of flavors and textures. The tartness of the rhubarb pairs beautifully with the creamy mascarpone topping, while the buttery shortcrust provides a sturdy yet tender base. The addition of almonds adds a nice crunch, elevating the overall experience. It’s an easy recipe that makes the most of fresh, seasonal rhubarb, and the mascarpone cream topping gives it a luxurious finish.
Perfect Occasion:
This rhubarb cake is perfect for spring and summer gatherings when rhubarb is in season. It makes a fantastic dessert for family dinners, afternoon tea, or even for a special brunch. Its vibrant flavors and textures make it an ideal choice for any occasion that calls for a fresh, seasonal dessert.
Decoration Tips:
For a simple yet elegant presentation, dust the cake with powdered sugar before serving. You can also top it with some extra almond slices or garnish with a few thin slices of fresh rhubarb. If you want to make it more indulgent, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
Ingredients for the Dough:
- 125g butter
- 125g sugar
- 2 eggs
- 250g all-purpose flour
- 2 teaspoons baking powder
Instructions for the Dough:
- In a large mixing bowl, combine the butter, sugar, eggs, flour, and baking powder. Knead everything into a smooth shortcrust dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- In the meantime, line a 26cm springform pan with parchment paper.
Ingredients for the Filling:
- 1kg rhubarb (cleaned, peeled, and chopped)
- 2 tablespoons sugar
- 3 tablespoons breadcrumbs
Instructions for the Filling:
- Place the chopped rhubarb in a bowl, sprinkle with 2 tablespoons of sugar, and allow it to sit and release its juices while the dough chills.
- After 30 minutes, press the dough evenly into the springform pan, making sure to create a raised edge around the sides.
- Sprinkle the breadcrumbs over the dough to absorb any excess moisture, and then layer the rhubarb evenly on top.
Ingredients for the Cream Topping:
- 4 eggs
- 250g mascarpone
- 200g sour cream
- 150g sugar
- Juice of 1 lemon
- 50g almond slices
Instructions for the Cream Topping:
- In a bowl, whisk together the eggs, mascarpone, sour cream, sugar, and lemon juice until smooth.
- Preheat the oven to 200°C (390°F) with top and bottom heat.
- Bake the rhubarb-filled cake for 30 minutes. After this first baking period, remove the cake from the oven.
- Pour the mascarpone cream mixture over the rhubarb, and sprinkle the almond slices on top. Return the cake to the oven and bake for an additional 30 minutes.
Finishing Touch:
Allow the rhubarb cake to cool completely in the pan. Before serving, you can dust it with powdered sugar if desired.
Enjoy this Rhubarb Cake with Mascarpone Cream Topping—a perfect seasonal treat for any occasion!
