Laurent Mariotte reveals the secrets of his rhubarb cake and his unusual trick for a fluffy and airy dessert

Laurent Mariotte reveals the secrets of his rhubarb cake and his unusual trick for a fluffy and airy dessert

It’s the rhubarb season! A true health ally, this root vegetable has everything to entice health-conscious gourmets. Rich in fiber, polyphenols and vitamin C, it is known to lower bad cholesterol and help lazy intestines. It is also very low in calories, with only 20 calories per 100 g. In crumble, cake, jam, even in delicious recipes, rhubarb is a miracle to cook. Laurent Mariotte knows this very well, the one who loves its sharp taste. Among his favorite recipes? Raven cake. An accessible creation for everyone, whose animator revealed all the secrets in it Small dishes in balance (TF1).

Also to discover: Julie Andrieu reveals her rhubarb pie recipe and tears our mouths

To inflate the cake, Laurent Mariotte puts it in the fridge

I am very happy to find you with a beautiful stalk of the seasonhe explained in the preamble to his cooking program. You know, I like it, it’s rhubarb. It has grown a lot in the north, northeast. Well, today, she will taste herself in a cake … And to simplify the task, Laurent Mariotte does not hesitate to make the device for his cake with a robot, but it is quite possible to prepare it by hand with a salad bowl and a whip. Once its preparation is ready and before to put the rhubarb in it, the facilitator uses a trick to inflate the cake and bring softness: he puts the appliance, in its mold, in the fridge for an hour.Tempted by this delicious cake of the season?

Here is Laurent Mariotte rhubarb cake recipe, discovered at Small dishes in balance (TF1):


  • 200 gr flour
  • 175 g cane sugar + a little sugar for rhubarb
  • 1 packet of dry yeast
  • 3 eggs
  • 10 cl of liquid cream
  • A pinch of salt
  • 60 g melted butter
  • Some rhubarb stalks

In a food processor or by hand, mix the flour and sugar. Add the yeast, then the eggs. They are the ones that will bring softness and durability.
Add the liquid cream, a little salt and the previously melted butter.
Mix everything well.
Coat a cake tin with butter and flour. Then we place the cake mass in the mold.
Place the mold in the refrigerator for an hour.
Meanwhile peel the rhubarb, remove the leaves, peel the stalks with a peeler. Cut pieces slightly smaller than the height of your cake format.
Place the rhubarb stalks in a mold or on a plate, sprinkle with sugar to remove acidity. Book an hour.
Remove the mold from the freezer. Push the rhubarb pieces vertically into the device. While cooking, the dough will cover the parts.
Bake for 50 minutes at 170 ° C, preheating the oven.

Raven suits the rustic pie very well, like here.

It also comes in a graphic version, like here.

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