Ricotta cake with rhubarb – A recipe for a moist and fluffy cake with ricotta, lemon, rhubarb, and whipped sour cream with cardamom. This cake is incredibly delicious and very easy to bake. The cake features a super moist base made with ricotta and lemon. Before baking, it is topped with rhubarb cut into small pieces and tossed with sugar, vanilla, flour, and slivered almonds. Once the cake is out of the oven, it’s cooled and served with whipped crème fraîche flavored with cardamom and vanilla. It’s a wonderful cake that’s also perfect to bake the day before serving.
It’s very popular in Italy to bake cakes with ricotta, especially cakes like this one with ricotta and lemon. It’s such a lovely, tangy, and fresh cake. The ricotta makes the cake extra moist and juicy, and the rhubarb on top is the cherry on top. I serve this cake with whipped sour cream. You make whipped spur cream by placing 38% sour cream in a food processor and blending until it becomes thick and firm. It has to be 38% fat, otherwise it won’t whip properly. I add both vanilla sugar and ground cardamom, but you can easily leave those out if you prefer.
Also try my recipe for ricotta cake with lemon, whipped cream, and lemon curd. Enjoy!
Ricotta cake with rhubarb
Ingredients
RhubarbInstructions
Rhubarb
Rinse the rhubarb thoroughly and then cut it into bite-sized pieces. Place the rhubarb in a bowl with sugar and flour, and let it sit while you make the cake batter.
Ricotta Cake with Rhubarb
Preheat the oven to 175°C (fan-assisted).
Whisk together butter, sugar, vanilla sugar, and lemon zest until light and fluffy—about 5 minutes. Whisk in the ricotta. Add one egg at a time, whisking in between. The batter might look a bit split, but that’s okay.
Mix together flour, baking soda, and salt, and whisk it into the batter. Finally, whisk in the lemon juice.
Line a 24 cm (9.5 inch) springform pan with parchment paper, grease the sides and bottom with butter, and dust with powdered sugar. Pour the batter into the pan, spread the rhubarb on top, and sprinkle with slivered almonds. Bake the cake for about 35–40 minutes. It may sink slightly after being removed from the oven. Let the cake cool.
Place crème fraîche, vanilla sugar, and cardamom in a food processor and blend until fluffy and firm.
Serve the ricotta cake with whipped crème fraîche. Enjoy!
Please write a comment
Looks amazing!💜
I really like the sour rhubarb, can I half the amount of sugar or will this no longer give you a nice batter?
Yes to sour rhubarb! You can use half sugar for the rhubarb, but I won’t recommend you to half the sugar for the cake batter 🙂