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{Cooking with Friends} Rhubarb Pumpkin Seed Cake, by Kitchen Heals Soul

{Cooking with Friends} Rhubarb Pumpkin Seed Cake, by Kitchen Heals Soul

Rhubarb Pumpkin Seed Cake, by Kitchen Heals Soul // FoodNouveau.com

Welcome to my Cooking with Friends series! This spring, as I work on cookbook projects that keep me very busy, I’ve invited some of my favorite blogger friends to share recipes with you. I hope you’ll have just as much fun cooking and baking with them as I do.

Today, I’m welcoming  Janice from Kitchen Heals Soul. Janice is one of the most meticulous and passionate bakers I know. With her background in chemistry (she has a PhD!), you better believe her cake recipes are perfection! Today, she is sharing her colorful Rhubarb Pumpkin Seed Cake. Enjoy!

I want people to bake more with rhubarb, but I think a lot of people aren’t sure what exactly to do with it. Rhubarb has such a sour, astringent flavour profile that can be quite the challenge to play with in the kitchen. The thing is: rhubarb makes such a wonderful, tart addition to so many classic recipes that we bake. You can chop it and add it to a biscuit dough or to muffins. You can use it to make a batch of jam. Of course, you can bake it into a pie, but most of the time, I’m lazy, so crumbles are the way to go. Plus, there’s nothing more satisfying than pulling a hot, bubbly pan of fruit crumble out of the oven. It’s downright irresistible and tastes fantastic with ice cream. I bet it would taste great with Marie’s salted butter caramel ice cream! That being said, if you would like to bake me a rhubarb pie, I would be happy to eat it! Just sayin’.

The funniest characteristic of rhubarb is its shape: long stalks much like celery, very different from the rest of the spring-summer offerings. So many bloggers have gotten really creative, cutting and arranging rhubarb in crazy elaborate patterns in tarts mostly. Inspired by them, I created this basket weave pattern with my rhubarb in this rhubarb pumpkin seed cake.

Rhubarb Pumpkin Seed Cake, by Kitchen Heals Soul // FoodNouveau.com

I guarantee you this pattern isn’t nearly as difficult as some of the others you will find on the internet. This cake is loaded with rhubarb, and has a sweet nutty flavour from pumpkin seeds, which reminds a lot of financiers, but bigger. I suspect the recipe would taste great (if not better) baked in greased muffin tins if you prefer. Try it and let me know how you like it!

Get the recipe for my Rhubarb Pumpkin Seed Cake, check out my recent Rhubarb Recipe Roundup, or explore more of my favorite rhubarb treats from the blog:

Multigrain Waffles with Tea-Roasted Rhubarb

Tea-Roasted Rhubarb for Waffles or Ice Cream, by Kitchen Heals Soul // FoodNouveau.com

Little Rhubarb Biscuits

Little Rhubarb Biscuits, by Kitchen Heals Soul // FoodNouveau.com

Rhubarb & Juniper Berry Jam

Strawberry Rhubarb Crumbles Sweetened with Honey

Strawberry Rhubarb Crumbles Sweetened with Honey, by Kitchen Heals Soul // FoodNouveau.com

Dark Chocolate & Roasted Rhubarb Tart

Dark Chocolate & Roasted Rhubarb Tart, by Kitchen Heals Soul // FoodNouveau.com

Janice is a PhD-chemist-turned-baker, which is why she loves to use science to understand and solve problems in the kitchen. She’s currently working as a recipe developer and food photographer in Montréal, Québec. Visit Janice’s blog, Kitchen Heals Soul, for more recipes, a little baking science, and some inspiration. You can also follow her on Facebook, Twitter, and Instagram.

All photos above this point: © Janice Lawandi.

More Puckery and Sweet Rhubarb Treats

Quick and Easy Strawberry and Rhubarb Pâtes de Fruits 

Quick and Easy Strawberry and Rhubarb Pâtes de Fruits // FoodNouveau.com

Rhubarb Gelato

Rhubarb Gelato: A seasonal treat that sings of spring! // FoodNouveau.com

Strawberry and Rhubarb Crumble Pie

Strawberry and Rhubarb Crumble Pie // FoodNouveau.com

Honey, Rhubarb, and Strawberry Bread

Honey, Rhubarb, and Strawberry Bread // FoodNouveau.com

Rhubarb Gelato

Rhubarb Gelato

Is it gelato season yet? In my house, we love the iced treat so much that we enjoy it year-round, even in the heart of winter, although I like to rotate flavors according to seasons. Dark Chocolate Gelato is perfect for cold nights—especially served with an Italian digestif, such as Vin Santo—while Cherry and Raspberry… Continue Reading

Honey, Rhubarb, and Strawberry Bread

Honey, Rhubarb, and Strawberry Bread

I first published the recipe for this Honey, Rhubarb, and Strawberry Bread six years ago, and it is still one of my favorite springtime breakfast treats. It’s flavorful, dreamily tender, and just sweet enough to walk the fine line between snack and dessert—which, handily, makes it suitable for both! Over the years, I’ve tweaked the… Continue Reading

{Cooking with Friends} Triple Berry Scones, by Simple Bites

{Cooking with Friends} Triple Berry Scones, by Simple Bites

Welcome to my Cooking with Friends series! This spring, as I work on cookbook projects that keep me very busy, I’ve invited some of my favorite blogger friends to share recipes with you. I hope you’ll have just as much fun cooking and baking with them as I do. Today,  I’m welcoming  Aimée from Simple Bites. Aimée is a… Continue Reading

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