Tag Archives: rhubarb

Rhubarb cream (cheese) cake.

25 Jun

We had a few quite hot days in Vienna, so I thought a refreshing cream cheese cake with rhubarb is just what I need. So I baked it in the evening and I forbid my boyfriend to eat a piece before I had taken pictures in the morning. You should have seen his frown. Be patient, my dear! But I hadn’t had space in the fridge (how does it happen that no matter how big the fridge it’s always full?!) and I didn’t want to stuff my lovely cake inside (also being afraid that the cake takes on the fridge smell and I don’t have a real cake plastic box with a lid). So I just left it outside with the cake ring still around it – close by the open window to leave it as cool as possible.
Then in the morning I opened the cake ring and put the cake on a plate and it looked delicious! I arranged my photo space and that’s when I saw that my cake started to slip on one side. It looked like a glacier under the influence of global warming in time-lapse. Imagine how horrified I was! However I pulled myself together and quickly snapped pictures of the better side of the cake and put it back into the cake ring and finally in the fridge. So if you wonder why you only see the right side of the cake – you know. You and everyone else. I’m horrible at keeping secrets from you.


All you need is:
– 500 g rhubarb
– 10 g strawberry puree
– 4 tbsp rhubarb syrup (or strawberry syrup)
– 205 g cream cheese
– 250 cream (beaten)
– 150 g sugar
– 9 pieces of gelatin

Make a sponge. Bake it.

Peel the rhubarb and cut it into small pieces. Let 8 pieces of the gelatin soften in a bowl with cold water. Put it in a pan and heat with the rhubarb syrup until it’s soft. Add the gelatin and stir until it’s completely dissolved Blend it well until you have a smooth mixture. Let it cool down. Meanwhile mix the cream cheese and add half of the rhubarb puree. Slowly add the beaten cream. Add a cake ring around your sponge and make a circle with the cream around the edges. Fill the circle with 1/2 of the left over rhubarb puree and fill the ring with all of the rhubarb cream. Put the whole cake into the fridge and let it cool over night. In the morning put the gelatin into cold water and heat the rest of the rhubarb puree with the strawberry puree and dissolve the gelatin. Put it aside and let it cool until it’s handwarm. Pour the mixture on top of the cake. Let it cool in the fridge for another 2 hours and now it’s ready to serve!


Doesn’t the cake look refreshing and light – perfect for any summer party or birthday. Now I only need a garden to host it.


And yes, I’m obsessed with wild roses as props – as you might have noticed on several occasions. I’m sorry. I can’t help it. They are my garden compensation.


Now. Carry on!



Rhubarb syrup

28 May

I’m totally into drinks lately. Drinks and taking pictures of drinks. Which is good considering that I have a blog to run. What I’m not into lately is writing blog posts and publishing them. Which is not good considering that I have a blog to run. I’m just plain lazy. I do what I feel like and that is drinking. Luckily not only alcohol. Phew. That was my liver speaking. It and my taste buds really like this drink. My new invention: rhubarb cordial. This syrup is so delicious that I’m anxious for the time when I run out of it. It’s the perfect summer drink but I guess that there won’t be any syrup left.


All you need is:
– 500 g rhubarb
– 750 ml water
– 800 g sugar
– 1 Tbsp lemon acid

Cut the rhubarb into pieces and cook it with the peel and water in a big pot for 20 mins. Take a cotton cloth and sieve the hot rhubarb mixture through. Press it to not waste any good juice. It’s pretty hot but with a wooden spoon you can press it against the walls of a pot and extract all of the juice. Put the rhubarb water back into the pot and add the sugar. Let it simmer until the sugar has dissolved. Add the lemon acid and fill the syrup into sterilized (washed out with cooking hot water) bottles. Voilá! Such an easy recipe!


I’ll only share it with the best of friends. And my boyfriend. When he’s nice. He’s mostly nice. Damn it. No excuse to drink it all by myself.


The ice cubes are frozen flowers from this tutorial. Go on. Try it out. I can only highly recommend it to you.


And did you notice the color?! I’m totally into pink right now. But don’t tell anyone.I was the one that used to hate pink but the wild roses persuaded me. Those and this drink (do you need any more hints that it’s really delicious and great?! I didn’t think so.)


Now. Carry on!

That’s how the cookie crumbles.

23 May

Lately I have the feeling that I do more guest posts than posts on this blog. It’s weird but nice to have so many people interested in what I do. It also keeps me immensely busy. Also because I’m on holiday since Friday. We stay around Austria and Northern Italy. I haven’t planned anything. My boyfriend does all the planning. I like serendipity and surprises (only the good ones, of course). As long as we have a car and some chocolate, I’m all good. I will tell some jokes and laugh the hardest. That’s how easy I’m entertained.

Sorry, I just lost focus again. What did I want to tell you again? Right. I did another guest blog post for Monika – a dear friend of mine – and her great project called minifeast.

Look what I made for her: gluten-free Rhubarb-Raspberry-Crumble – a very easy and fun Summer recipe.


You can get the recipe on the minifeast blog.

Now. Carry on!

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