Recipe Rhubarb & Mascarpone Cake

To take full advantage of this beautiful spring rhubarb season, I'm sharing with you today a delicious rhubarb & mascarpone cake. The oil is a great replacement for butter and gives it a lovely moist texture.

At first glance, you might think it's a kind of tarte tatin in cake form. But it's simpler and quicker to make, as it's a "mixture" (several ingredients mixed together) that you pour into the mold over the sweetened and drained rhubarb, and that's it!

INGRÉDIENTS

• 500g of rhubarb. Cut the stems into small pieces of about 2 cm x 1 cm.
• 1 heaped tbsp of sugar
• 125 g of good quality mascarpone cheese
• 2 eggs at room temperature
• 140 g caster sugar
• 5 cl sunflower oil
• 150 g T55 flour (if you don't have any, I used T45)
• 1 sachet of organic baking powder (I use 3 to 4 tsp of organic powder) (be careful, in baking powder, only 2 tsp)
• A little butter (for the mold)
• Personally: 1 tbsp vanilla sugar + 1 tbsp brown sugar to sprinkle the bottom of the mold buttered.

PRÉPARATION

1. 500g of rhubarb. Cut the stalks into small pieces of about 2cm x 1cm.
2. Place them in a colander with a deep plate underneath and sprinkle them with a heaped tablespoon of caster sugar, mix. Set aside for 45 minutes at room temperature.
3. After this time, preheat the oven to 180°C fan-assisted (top and bottom heating elements).
4. In a bowl, beat with an electric mixer: 2 eggs + 140g of caster sugar until the mixture whitens.
5. At moderate speed, incorporate 5cl of oil, whisking constantly.
6. At moderate speed, incorporate 125g of mascarpone. (there may be small pieces of mascarpone left; they will melt during cooking).
7. Sift 150g of flour + the baking powder.
8. At moderate speed, add the sifted flour/baking powder. Mix well.
9. Butter the mold. Sprinkle the bottom with 1 tbsp of vanilla sugar + 1 tbsp of brown sugar.
10. Spread the drained rhubarb in the mold and pour the batter over the rhubarb.
11. Bake for 25 min at 180°C (do not open the oven door), then lower the temperature to 150°C and continue cooking for 15 min. Insert a metal skewer into the center of the cake from above and check that it is cooked by removing it, if there is no more pastry stuck (if not, continue cooking for 5 to 10 minutes, depending on the oven and the mold).
12. Once it comes out of the oven, let the cake settle for 15 to 20 minutes in the mold. Then, turn it out onto a cooling rack. Serve cold at room temperature.

Serving

• This rhubarb & mascarpone cake will delight

guests for dessert with coffee or as a snack.