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Rhubarb cake sweetened with honey

During the midsummer days, it’s common in Finland to eat a delicious cake.

Therefore, we have a recipe for you, to make your own delicious and fresh rhubarb cake in no time.

The best part: it’s been sweetened with our honeys, so it tastes even better!

 

Ingredients

Bottom:

• approx. 120 g                               cookie crumbles
• 50 g                                             molten butter

 

Filling:

• 1-1,5 l                                          sliced rhubarb
• approx. 50 g                                 honey (eg Raspberry Kiss)
• Fair amount of water
• 2,5 dl                                           whipped cream
• 500 g                                           Mascarpone
• approx. 50 g                                 honey (eg Arctic Honey)
• 2 tsp                                            vanilla sugar (or less/more if you like)

 

1. Cover the inside of a springform pan with baking sheets. For the cake in the photo, we used a 9” one but you can pick any size you like. The smaller the springform pan – the higher the cake.
2. Start with crumbling the cookies into as small pieces as possible. You can use a plastic bag or bowl for this.
3. Add the molten butter and mix everything. Spread the mix evenly in the pan and place it into the fridge, for at least 30 minutes.
4. Meanwhile you can already start with the filling. Mix the rhubarb, honey and water together in a pot and leave it on low heat for approx. 15 minutes. Or until the rhubarb is soft.
5. A little extra: If you cook the rhubarb in a larger amount of water and add more honey, you can sieve it and receive a delicious rhubarb juice from the liquid! The rhubarb puree itself will be used later on for the cake.
6. You can taste the rhubarb while it’s cooking, to check if you’d prefer to add more honey for the sweetness.
7. When everything is done, place the rhubarb puree in the fridge.
8. Now whip the cream for the filling. Add slowly the Mascarpone and as last step the honey. You can taste also here!
9. Once the rhubarb puree has been in the fridge long enough, mix it carefully with the whipped cream.
10. Create a streaky pattern. You can add as much rhubarb puree as you like (no need to use all of it).
11. Now spread the filling over the bottom and cover the cake with eg a cake topper. Place it in the fridge for at least 6h.