Rhubarb really is one of my favorite summer flavors! So, of course, I had to make another rhubarb cake for the season. This time, I’ve paired it with elderflower and pistachio.
The flavors work so well together, with the tart rhubarb balanced by the sweet elderflower and the nutty pistachio. Together, they make a fresh and delicious summer cake that’s perfect for the season.
Happy baking <
Day 1
Rhubarb Curd:
- 1 gelatin sheet (1 sheet = 1.75 g, bloom value 240)
- 100 ml rhubarb purée (made from 250 g rhubarb)
- 2 tbsp lemon juice
- 75 g eggs (approx. 1.5 medium eggs)
- 20 g egg yolks (approx. 1 medium egg yolk)
- 75 g caster sugar
- 35 g butter (cold)
- pink food coloring paste (optional)
- Soak the gelatin in cold water for 5–10 minutes.
- Cook the 250 g of rhubarb in a saucepan until tender. Strain the rhubarb pulp to obtain 100 ml of smooth rhubarb purée.
