Recipe “Spicy rhubarb cake with goat cheese” NDR.de – Guide

Ingredients (for 1 cake):

• 300 grams of rhubarb

• 250 grams of strawberries

• 200 ml of pear juice

• 2 sticks of spring leeks

• 1 packet of spelled puff pastry

• 100 g of fresh goat cheese

• 1 egg yolk

• 0.5 pile of thyme

• 50 grams of green olives

• olive oil

• salt

• pepper

Wash the rhubarb thoroughly, cut off the ends and bottom of the leaves and, if necessary, pull the strings on the stems. Cut the rhubarb stalks into thin slices and boil in boiling water for about 1-2 minutes. Drain and set aside the rhubarb pieces.

Wash, chop and cut the strawberries into small pieces. Bring the pear juice to a boil, add the strawberries and bring to a boil until half the liquid has evaporated. Puree all and then add the rhubarb pieces. Bake briefly and set aside.

Season the goat cream cheese with salt, pepper and olive oil, mix in the egg yolk. Cut the olives into small cubes and chop the fresh thyme finely. Mix both with the cream cheese mixture.

Line the baking tin with parchment paper, grease the puff pastry and beat lightly several times with a kitchen knife. Add the cream cheese mixture to the puff pastry and, above all, the rhubarb-strawberry puree. Spread the spring leek cut into thin slices and bake in a 200 degree oven (with convection) for about 20 minutes.

Additional information:

• Rhubarb: Ideal for cakes, crisps and desserts