I remember that when I was a small kid I used to eat rhubarb with sugar. It was a long time ago and at those times when there was almost nothing in the stores, it was one of the sweet desserts.
I remember that rhubarb was so sour that it made my mouth twitch. But I was a child, so I ate it 🙂
It seems that nowadays not everyone knows what rhubarb is. My friend, for example, after tasting the cake, asked if there was lemon in the cream. When I informed him that it was rhubarb he said he did not know what that was and that his wife had never prepared anything from it.
I use rhubarb in my kitchen mainly for cakes. I also occasionally cook compote from rhubarb and strawberries.
The eclair cake, of which I am sharing a recipe with you, will definitely surprise you. The rhubarb cream in this cake is an absolute hit, it is a cake worth trying out.
Ingredients for rhubarb eclair.
- 350 ml of water
- 120 g of unsalted butter
- 1/3 teaspoon of salt
- 250 g of plain flour
- 4 large eggs
- 400 g rhubarb
- 100 ml of water
- 1 vanilla pudding
- 250 g of unsalted butter
- 100 g + 3 tablespoons of crystal sugar
- 1 tablespoon of gelatin
Additionally: caster sugar for sprinkling the cake.
How to make an eclair cake.
Eclair cake: Put butter, salt and water in a pot. Boil and stir until the butter dissolves. Remove from the heat and add sifted flour. Mix well. Put it back on the heat and cook for a minute. Let it cool down but not completely – the mixture should be still lukewarm, not cold. Add eggs to it, one at a time. Mix thoroughly with a spoon or a mixer.
Split the finished mass in half. Pour the first half into a baking tin. Heat the oven to 220 degrees Celsius. Put in the cake mixture and bake for 15 minutes then reduce the temperature to 175 degrees and continue baking for another 30 to 35 minutes. Repeat the same action with the other half of the cake mixture.
Rhubarb cream: Wash the rhubarbs and cut them into cubes. Put them into a pot. Pour 4 tablespoons out of the 100 ml of water, in which you’re about to cook the rhubarb, and pour gelatine over them. Pour the remaining water, together with 3 tablespoons of sugar, into the pot with the rhubarb. Bring it to boil then reduce the heat and cook until the rhubarb softens and starts to disintegrate. When the rhubarb is cooked, remove it from the heat and blend it. Put the blended rhubarb back on fire. Cook on a low heat until the volume of the rhubarb is reduced by at least half. Add the soaked gelatine to the blended and hot rhubarb. Mix then let it cool down.
Cook the pudding according to the instructions on the package, but add an additional 10 dag of crystal sugar. Let it cool down.
Mix butter until smooth. Gradually add the cold pudding while continuing mixing. Finally, add the thickening rhubarb.
Put the finished rhubarb cream on the first half of the eclair and cover with the second one. Sprinkle with caster sugar on the top. Keep it in the fridge.
Good to know when making rhubarb cream.
The cooked and blended rhubarb to be added to the cream should be really thick. It should not be too watery, otherwise the cream will not set properly.
The baking tin I used was round-shaped and had a diameter of 20 centimetres.
Do you like fruit cakes? If yes, then try out our recipe for Crunchy apple tart.