When rhubarb season begins, it’s worth having tried-and-true recipes on hand, including this one 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
- All-purpose flour – 350 g
Additional:
- Vanilla sugar – 2 packets
- Mascarpone cheese – 300 g
- Raspberry jam – 2 tablespoons
- Heavy cream (30%) – 225 ml
Preparation
Step 1: Prepare the Rhubarb Coarsely chop the chocolate. Clean and peel the rhubarb if necessary, then dice it into small cubes.
Step 2: Bake the Cakes Quickly knead together the butter, sugar, salt, flour, baking powder, and milk. Add the chocolate and rhubarb, mix briefly. Roll out the dough on a floured surface to a thickness of 1.5 cm and cut it into small triangles (each side about 4 cm long). Place them on a baking sheet lined with parchment paper and bake in an oven preheated to 220°C for 12 minutes.
Step 3: Serve with Mascarpone and Jam Whip the heavy cream until stiff peaks form, adding the vanilla sugar. Mix the mascarpone cheese until smooth, then fold in the whipped cream. Serve the still warm or cooled mini cakes with mascarpone cheese and raspberry jam according to preference.
