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To make this cake I only used 2 bowls. Honestly, I hate dishwashing … especially when there is any china or bowls or pots or whatever which doesn’t fit in our dishwasher. (We only work w/ a slim 45 cm dishwasher.) So I always try to minimize the number of any equipment when cooking or baking. For this simple cake I was fine w/ only 2 bowls.
The cake …
It’s rhubarb season: so I wanted to make some cake w/ rhubarb.
When working on the theoretical basics of my blog which I do on a regular basis i. e. roaming & reading cookbooks resp. food blogs, I stumbled across a cake made of crumbs w/ ricotta & fresh fruit on Juls’ Kitchen. I thought about the recipe, made some minor simplifications & started.
The result was a fresh & light cake w/ a delicious layer of ricotta cream … & rhubarb. I tested the cake at once after the oven session when still warm. Fine. Then I let it cool down & stored it in my fridge. Even better. Next day: even more better. So I decided that this cake wins when it gets some time to set, its juices get time to soak in …
My better half & I loved this cake – slice by slice – together w/ an espresso each evening after dinner. As I already mentioned the cake seemed to get better day after day …
So let’s start w/ the 2 bowls …
What do we need?
For the 1st bowl:
- all-purpose flour
- baking powder
- sugar
- salt.
Later on the butter & the egg will join bowl #1.
For the 2nd bowl:
- ricotta
- sugar
- zest of an organic lemon.
… & for the fruit we rely on rhubarb because of rhubarb season.
For the record:
I think that you may use other fruit instead of rhubarb like apricots, peaches, strawberries, cherries …
So: we mix the flour etc. We add the cold butter cut into cubes.
(This is also the time to start preheating the oven to 160° C w/ fan.)
Then roll up your sleeves & start kneading until all is well combined & there are crumbs. Then add the egg & restart kneading. At the end the crumbs will be somewhat larger.
About 2/3 of the crumbs march into the tart form.
Press the crumbs into the tart form until bottom & edge are covered w/o holes.
Bowl #1 still contains the rest of the crumbs.
Now it’s time for working on the organic lemon to get some fine zest.
Bowl #2 is filled w/ the ricotta, the sugar & the lemon zest … & just whisk.
All of the ricotta mess is poured into the tart form.
The ricotta mess is distributed evenly.
The rhubarb is cleaned & trimmed. Then cut the stems into pieces. We need about 200 g …, but it won’t do any harm if you use 250 g or even 300 g.
Distribute the rhubarb all over the ricotta layer.
Afterwards the rest of the crumbs finds its rest on top.
The cake marches into the preheated oven for about 40-45 min. The crumbs shall get a nice light brown color.
You get a cake w/ 3 layers: bottom out of pressed crumbs (about 1 cm), ricotta w/ rhubarb (about 1 cm) & the top layer (about 0,5 cm). You may add whipped cream or vanilla icecream … (My better half & I enjoyed the cake as it was.)
Enjoy!
- 350 g all-purpose flour
- 50 g sugar
- 1 packet baking powder (about 1 tbsp)
- ¼ tsp salt
- 150 g butter
- 1 egg
- 500 g ricotta
- 50 g sugar
- zest of an organic lemon
- 200 g rhubarb (cleaned & trimmed)
- tart form (Ø 26 cm)
- Preheat the oven to 160° C w/ fan.
- Bowl #1: mix flour, baking powder, sugar & salt. Add cold butter cut into cubes & knead everything together w/ your hands. Add the egg & knead again until you get more or less fine crumbs. Set aside.
- Zest the organic lemon.
- Bowl #2: Whisk ricotta, sugar & lemon zest until combined.
- Clean & trim the rhubarb. Cut the stems into pieces (about 2cm). You need about 200 g.
- Add about ⅔ of the crumbs to the tart form & press to form bottom & edge.
- Pour the ricotta mess onto the tart form & add the rhubarb.
- Add the rest of the crumbs on top.
- Bake in the preheated oven for about 40-45 min. It should get a nice light brown colour.
- Serve still warm or let it cool sown & store in your fridge.
