Rhubarb Walnut Cake

This delightful rhubarb walnut cake is a perfect balance of sweet and tart flavors, beautifully complemented by a buttery crust and a nutty walnut topping. It begins with a simple, flaky base that combines butter, brown sugar, and sour cream to create a buttery and tender crust. On top of this, a generous layer of rhubarb, walnuts, and a velvety mixture of eggs, sugar, and sour cream forms the filling. The addition of lemon zest and peppermint adds a refreshing twist, while the hint of vanilla brings warmth and depth. Baking at a moderate temperature ensures even cooking and a perfectly browned top. This cake is wonderful served chilled and makes for a great dessert or a sweet treat with afternoon tea. Whether you're a fan of rhubarb or just discovering it, this cake is sure to impress. Perfect for gatherings, this cake can be paired with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy the harmonious blend of flavors that will tantalize your taste buds and leave you craving for more.

Ingredients

Main Ingredients

• Egg: 1 pc for the base
• Butter: 50 g
• Flour: 150 g
• Brown Sugar: 50 g for the base
• Sour Cream: 2 tablespoons for the base
• Pinch of Salt

Filling

• Rhubarb: 0.5 kg
• Walnuts: 100 g
• Brown Sugar: 150 g for the filling
• Potato Starch: 3 tablespoons
• Sour Cream: 4 tablespoons for the filling
• Eggs: 2 pcs
• Small Handful of Peppermint
• Vanilla Sugar
• Lemon Zest

Preparation Time

• Total Time: 100 minutes (including chilling and baking time)

Step-by-Step Instruction

1. Prepare the Base:

   • Melt the butter in a small saucepan and set aside.
   • In a mixing bowl, whisk the egg with the brown sugar and a pinch of salt until well combined.
   • Gradually add the flour, melted butter, and sour cream to the mixture, mixing until a smooth, even dough forms.
   • Wrap the dough in plastic wrap and refrigerate for 1 hour to allow it to firm up.
   • Preheat your oven to 180°C (350°F).
   • Once chilled, roll out the dough to fit a 23-25 cm (9-10 inch) baking dish.
   • Line the rolled-out dough in the dish and cover with baking paper, weighed down with dried beans or baking weights to prevent puffing up during baking.
   • Bake the base for 10-15 minutes until lightly golden.

2. Prepare the Filling:

   • Peel the rhubarb and cut it into small pieces.
   • Break the walnuts into smaller chunks.
   • In a bowl, beat the eggs and add the brown sugar, potato starch, and sour cream, mixing until smooth.
   • Finely chop the peppermint leaves and mix into the rhubarb.
   • Spread the rhubarb evenly over the prepared base.
   • Sprinkle the walnuts over the rhubarb layer.

3. Assemble and Bake:

   • Pour the egg and sour cream mixture evenly over the rhubarb and walnuts.
   • Grate lemon zest over the top for added freshness.
   • Increase the oven temperature to 200°C (390°F).
   • Bake the assembled cake for 25 minutes or until the top is set and slightly golden.

4. Serve:

   • Allow the cake to cool completely before serving.
   • This cake is best served chilled, allowing the flavors to meld beautifully.

Tips

• Substitutions: You can replace walnuts with almonds if desired.
• Make Ahead: The base can be prepared the day before and kept in the refrigerator.
• Serving: This cake pairs well with whipped cream or vanilla ice cream.

Nutritional Information

• Calories: Approximately 300 per serving
• Protein: 5 g
• Fats: 15 g
• Carbohydrates: 35 g

Variations

• Gluten-Free: Substitute regular flour with a gluten-free baking mix if catering to gluten sensitivities.
• Vegan: Use a vegan butter substitute and egg replacer for a plant-based version.

Serving Suggestions

• Toppings: Serve with a drizzle of honey or maple syrup on top.
• Pairings: Enjoy with a cup of chamomile or green tea for a refreshing experience.

Best Places

• Pâtisserie Sadaharu AOKI Paris - Exquisite pastries with unique flavors. Location: 56 Boulevard de Port-Royal, Paris, France.
• Tartine Manufactory - Renowned for its standout cakes and tarts. Location: 595 Alabama St, San Francisco, USA.
• Cafe Savoy - Beautiful cakes in a historic setting. Location: Vítězná 5, Prague, Czech Republic.
• Demel - Centuries-old cake traditions, a must-try when in Vienna. Location: Kohlmarkt 14, Vienna, Austria.
• The Galleon House Hotel - Offers delectable desserts with Caribbean flair. Location: 31 Kongens Gade, St. Thomas, US Virgin Islands.
• Ottolenghi - Famous for its creative use of ingredients. Location: 287 Upper St, London, UK.
• La Viña - Known for their rich cheesecake. Location: 31 de Agosto Kalea, San Sebastián, Spain.
• Café Central - Traditional Viennese café offering exquisite pastries. Location: Herrengasse 14, 1010 Wien, Austria.
• Peggy Porschen Cakes - Instagram-worthy cakes and treats. Location: 116 Ebury St, Belgravia, London, UK.
• Dominique Ansel Bakery - Creative pastries and desserts. Location: 189 Spring St., New York, USA.