Warm Ricotta Lemon Cakes with Maple-Roasted Rhubarb and Pistachio Crumble
An original dessert with a soft, moist texture: small warm ricotta lemon cakes served with maple-roasted rhubarb and a crunchy pistachio crumble. It balances creamy dairy notes, bright citrus, and tart fruit with a delicate textural contrast.
Ingredients
- 300 g fresh rhubarb cut into 1.25-inch pieces (for the ruibarbo asado)
- 45 ml maple syrup (divided)
- 70 g sugar (divided)
- 15 ml lemon juice (freshly squeezed)
- 50 g shelled pistachios (for the crumble)
- 70 g all-purpose flour (for the crumble and the dough)
- 50 g unsalted butter, melted (divided)
- 2 g fine salt (divided)
- 200 g ricotta cheese (well escurrida)
- 2 unit eggs (at room temperature)
- 2 cdita lemon zest (fina)
- 5 ml vanilla extract
- 4 g baking powder
- 120 ml heavy cream (lightly beaten for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Lightly grease 6 individual muffin or small cake molds with a little of the melted butter.
- 2
Place the rhubarb in a small baking dish and toss it with 30 ml (2 tbsp) maple syrup, 20 g (about 1 1/2 tbsp) sugar, and the lemon juice. Roast for 15 minutes at 200 °C / 400 °F, until tender but still holding its shape. Keep warm.
- 3
While the rhubarb roasts, make the crumble. Finely chop the pistachios and combine them in a bowl with 25 g (about 3 tbsp) flour, 20 g (about 1 1/2 tbsp) sugar, 25 g (1 3/4 tbsp) melted butter, and a pinch of the salt. Spread the mixture on a tray or small pan and bake at 180 °C / 350 °F for 10 minutes, stirring once halfway through, until golden and crisp. Set aside.
- 4
Reduce the oven temperature to 180 °C / 350 °F for the cakes.
- 5
In a large bowl, whisk the ricotta with the eggs, the remaining 15 ml (1 tbsp) maple syrup, the remaining 30 g sugar, lemon zest, vanilla extract, and the rest of the salt until smooth.
- 6
Add the remaining 45 g flour, the baking powder, and the remaining 25 g melted butter. Mix just until combined; do not overbeat.
- 7
Divide the batter among the 6 prepared molds, filling each about three-quarters full.
- 8
Bake the cakes at 180 °C / 350 °F for 15 minutes, or until puffed, lightly golden at the edges, and just set in the center.
- 9
Let them rest for 5 minutes. Meanwhile, lightly whip the heavy cream until slightly thickened and soft peaks form.
- 10
Unmold the cakes or serve them warm in their molds. Spoon the roasted rhubarb and its juices over or alongside, add a dollop of whipped cream, and finish with the pistachio crumble.
Chef tips
Drain the ricotta well to prevent a wet batter. If your rhubarb is especially tart, add 1 extra teaspoon of sugar after roasting.
Substitutions
You can replace the rhubarb with firm strawberries or raspberries, reducing the roasting time to 8-10 minutes. Walnuts or almonds can replace pistachios, though the final flavor profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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