Rhubarb and beetroot cake

Rhubarb and Beetroot Cake – An Unusual and Tasty Delicacy

When you say cake, you usually think of classic ingredients like flour, eggs, and sugar. However, today I propose a recipe that will surprise even the most discerning taste buds: rhubarb and beetroot cake. Although the combination may seem unusual, I assure you that the result is absolutely delicious! This cake will not only bring a splash of color to your table, but it will also delight with its fine flavors and soft texture.

Preparation time: 30 minutes
Baking time: 40 minutes
Total: 1 hour and 10 minutes
Number of servings: 12

Ingredients

For the base:
- 5 eggs (preferably from free-range hens)
- 10 tablespoons of sugar
- 5 tablespoons of sparkling water
- 10 tablespoons of freshly sifted flour
- 1/2 packet of baking powder quenched in half a teaspoon of vinegar
- 2 tablespoons of semolina
- 6 stalks of rhubarb, cut into pieces
- 100 g sugar (for rhubarb)

For the cream:
- 500 g cooked beetroot
- 1 heaping tablespoon of cornstarch
- Juice from half a lemon
- Juice left from the squeezed rhubarb
- 200 ml whipping cream
- 100 ml cold water

For the white sauce:
- 100 ml liquid vegetable cream
- 100 g white chocolate

For decoration:
- 100 ml liquid vegetable cream

A Brief History of the Recipe

Rhubarb is a perennial plant often used in desserts due to its acidity, which balances sweetness. Beetroot, on the other hand, is a surprising yet highly nutritious ingredient, bringing not only a vibrant hue but also a subtle flavor. This cake is a perfect blend of tradition and innovation, making it an excellent choice for festive meals or simply to pamper the family on an ordinary day.

Step by Step

Step 1: Preparing the Rhubarb
Start by washing and cleaning the rhubarb, then cut it into cubes. Sprinkle 100 g of sugar over the rhubarb and let it sit for about 15-20 minutes. This will become the moisture base for the cake, bringing a pleasant tangy flavor.

Step 2: Preparing the Base
Separate the egg whites from the yolks. In a large bowl, beat the egg whites with 5 tablespoons of sugar until you obtain a firm, glossy foam. In another bowl, cream the yolks with the remaining 5 tablespoons of sugar and the baking powder quenched in vinegar until the mixture doubles in volume. Then, alternately add the sparkling water and flour, mixing carefully.

Helpful tips: Use sparkling mineral water for a fluffier base. Also, ensure that all ingredients are at room temperature for a homogeneous mixture.

Step 3: Incorporating the Egg Whites
Add the beaten egg whites to the yolk mixture, folding with a wooden spatula from top to bottom to avoid losing air in the composition. Pour the batter into a greased and floured baking pan, leveling it with a wooden spoon.

Step 4: Adding the Rhubarb
Sprinkle the semolina evenly over the surface of the batter. Then, place the squeezed rhubarb cubes evenly.

Step 5: Baking the Base
Place the pan in a preheated oven at 170-180 degrees Celsius for about 40 minutes, or until the cake turns golden and passes the toothpick test. When ready, let it cool completely.

Step 6: Preparing the Beetroot Cream
Chop the cooked beetroot in a food processor, adding the whipping cream, the juice from the squeezed rhubarb, and the lemon juice. Transfer the mixture to a saucepan over low heat. In another bowl, mix the cornstarch with cold water and add it to the beetroot mixture when it starts to boil. Stir well until thickened, then spread the cream over the base.

Step 7: Preparing the White Sauce
Heat the liquid cream, add the chopped white chocolate, and stir until completely melted. Let the sauce cool slightly, then transfer it into a sturdy bag, cutting a corner to create a small opening.

Step 8: Decorating the Cake
Once the cake has cooled completely, trim the edges and cut it into slices. Use a piping bag or decorating gun to add cream to each portion, followed by a thin drizzle of white chocolate sauce.

Serving Suggestion:
I recommend serving this cake with an herbal tea or a sweet wine, which will perfectly complement the tartness of the rhubarb and the sweetness of the beetroot cream.

Frequently Asked Questions

1. Can I use other types of fruit instead of rhubarb?
Of course! You can try using apples or peaches, but keep in mind that each fruit has a different moisture level, so adjust the amount of sugar to taste.

2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.

3. Is it possible to make this cake gluten-free?
Yes! You can always replace the flour with a gluten-free variant, ensuring you add a binding agent, such as xanthan gum, to maintain the texture.

Nutritional Benefits

This cake is not only delicious but also packed with nutrients. Beetroot is an excellent source of vitamins A, C, and B6, as well as minerals like iron and magnesium. Additionally, rhubarb provides a considerable amount of fiber, contributing to healthy digestion.

Calories: Approximately 250 calories per serving, but this number may vary depending on the ingredients used and the portion sizes.

In conclusion, rhubarb and beetroot cake is not just a dessert but a culinary experience that will impress anyone. Try this unique recipe, and you will discover how well unusual flavors can blend! Enjoy!

 Ingredients: For the base: 5 eggs (I used free-range) 10 tablespoons of sugar 5 tablespoons of sparkling water 10 tablespoons of freshly sifted flour 1/2 packet of baking powder dissolved in half a teaspoon of vinegar 2 tablespoons of semolina 6 stalks of rhubarb cut into pieces + 100 g sugar For the cream: 500 g cooked beetroot 1 heaping tablespoon of starch juice from half a lemon juice remaining from the squeezed rhubarb 200 ml whipping cream 100 ml cold water For the white sauce: 100 ml liquid vegetable cream 100 g white chocolate For decoration: 100 ml liquid vegetable cream

 Tags:  rhubarb pie