Go Back
Print Recipe
2 bowls & 1 cake w/ ricotta cream
Prep Time30 minutes
Cook Time40 minutes
Servings: 12
ingredients:
for the cake layers:
  • 350 g all-purpose flour
  • 50 g sugar
  • 1 packet baking powder (about 1 tbsp)
  • ¼ tsp salt
  • 150 g butter
  • 1 egg
for the cream layer:
  • 500 g ricotta
  • 50 g sugar
  • zest of an organic lemon
  • 200 g rhubarb (cleaned & trimmed)
equipment:
  • tart form (Ø 26 cm)
how to:
  • 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.