A lovely rhubarb pound cake recipe that I've adapted from a gifted Swedish food blogger Linnéa Seidel. In her recipe on rhubarb squares, she chose to marry rhubarb with strawberries. And I agree with Linnéa who says that rhubarb can just as well shake it up with raspberries, blueberries, blackberries or the very special cloudberries.
What I like about this recipe is the mix of spices used to marinade the fruit. Imagine cardamom, ginger and cinnamon together with honey. Sounds like Christmas but it works perfectly well with the sour rhubarb. Try and see! As usual, I cut down on sugar a bit in my recipe and as it turns out, I could have gone for even less sugar in the cake.
Rhubarb&raspberry mini cakes
Ingredients: (6 mini cakes)
1- 2 stalks rhubarb
150 g raspberries /fresh or frozen/
3 Tbsp honey /or golden syrup/
1 tsp ginger
1 tsp cardamom
1 tsp cinnamon
100 g butter
2 dl granulated sugar
0,5 dl golden syrup
3 dl flour
1 tsp vanilla sugar
0,5 tsp salt
Preparation: Marinade the fruit first. Cut the rhubarb into 3 cm pieces and put it in a bowl together with raspeberries. Combine with honey (or golden syrup) and spices.Preheat the oven to 180 degrees. Grease and flour a standard pie mold or 6 individual mini molds.
1. Let the eggs rest at a room temperature for about 30 minutes before you start.
2. Melt the butter in a pan, add sugar and the golden syrup. Let the sugar dissolve a little. Let cool to a room temperature before you beat in eggs.
3. Beat in the eggs, one by one.
4. Mix the flour with salt and vanilla sugar and combine it in the butter-egg mixture. You'll get a smooth and rather thick mixture.
5. Fill the mini molds to a half and divide the fruit mixture on the top of each. Bake for about 30-40 minutes, until the cakes are golden on the sides.