When rhubarb season begins, it’s worth having tried and tested recipes on hand, including a recipe for mini rhubarb cakes!
Ingredients
Cakes
- White chocolate – 50 g
- Brown sugar – 60 g
- Butter – 125 g
- Milk – 150 ml
- Baking powder – 2 teaspoons
- Rhubarb – 150 g
- Salt – a pinch
- Wheat flour – 350 g
Additionally
- Vanilla sugar – 2 packets
- Mascarpone cheese – 300 g
- Raspberry jam – 2 tablespoons
- 30% cream – 225 ml
Preparation
Step 1: Chop the Rhubarb Finely chop the white chocolate. Clean the rhubarb, peel if necessary, and cut into small cubes.
Step 2: Bake the Cakes Quickly knead together the butter, sugar, salt, flour, baking powder, and milk. Add the white chocolate and rhubarb, mix for a while. Roll out the dough, sprinkled with a little flour, to a thickness of 1.5 cm and cut into small triangles (with a side length of about 4 cm). Arrange on a baking sheet lined with parchment paper and bake in an oven preheated to 220°C for 12 minutes.
Step 3: Serve with Cheese and Jam Whip the cream until stiff, adding the vanilla sugar. Mix the mascarpone cheese into a smooth mass, then add the whipped cream. Serve the still warm or cooled mini cakes with mascarpone cheese and jam according to preference.
