How to make rhubarb cake

1. Make the rhubarb compote
   Add rhubarb, sugar and water to a saucepan and cook while stirring until it turns into a compote. Turn the heat down as you go. Leave the mixture to cool.
2. Prepare the base
   Finely chop the nuts and chocolate in a mini chopper.
3. Whisk the meringue
   Whisk the egg whites until stiff, then whisk in the sugar a little at a time. Once the meringue is stiff, fold in the nut and chocolate mixture.
4. Bake the base
   Pour everything into a 23–24 cm springform tin and bake for approx. 45 minutes at 150°C fan. Then pop the base in the freezer.
5. Prepare the gelatine
   Soak the gelatine in cold water.
6. Make the cheesecake cream
   Whisk 180 ml cream, cream cheese, sugar and vanilla together.
7. Melt the gelatine
   Pour 50 ml cream into a small saucepan and add the gelatine. Melt over a low heat. As soon as the gelatine has melted, take the pan off the heat.
8. Combine
   Pour the gelatine mixture in a thin stream into the cream while whisking. Once everything is whisked in, whisk in the rhubarb.
9. Chill
   Leave the cream in the fridge for 1–1.5 hours.
10. Decorate
    When the cream is ready, turn the base out onto a serving plate. Spread the cream on top and decorate with strawberries.
11. Serve
    Slice, serve and enjoy.

Wilfa Probaker kjøkkenmaskin

The Wilfa Probaker is built for precision and power, making it easy to whisk a firm meringue for a light and airy cake base. → Read more

Wilfa Prostick stavmikser

The Wilfa Prostick comes with flexible accessories, including a precision chopper that makes it easy to chop nuts and chocolate for the cake base. → Read more