Yves Klein was a French Nouveau Réalisme artist, forerunner of pop-art and a pioneer of performance art. He is best known for his iconic blue monochromes. Klein developed a new colour using ultramarine pigment suspended in a synthetic resin, called International Klein Blue (IKB), a reminiscent of the lapis lazuli.
He made a sensation with his exhibition called “The Specialisation of Sensibility in the Raw Material State into Stabilised Pictorial Sensibility, The Void” when he emptied the gallery space, only leaving an empty cabinet, painted every surface white, and let thousands of people view empty rooms.
In his experiments with performance art Klein hired nude models, covered their bodies with IKB and used them as living paintbrushes, creating in this way his famous Anthropometries. “ Fire painting” was another of his inventions. He also incorporated water, sea sponges, and gravel into his paintings and sculptures.
“Day is blue
silence is green
life is yellow
lines, and never ends,
and I trail behind
transpierced by indifference!”
– Yves Klein
“Untitled Yellow and Pink Monochrome” is yet another representation of Klein’s mastery of colour. This beautiful abstract painting recalled a memory of my favourite cake when I was a child. The golden-yellow of the cake and the pink of baked rhubarb match the painting wonderfully in my opinion. I used my mother’s recipe for rhubarb cake, which she very often made in the spring. Rhubarb cake is sour-sweet and deliciuos with agave syrup.
Where I grew up, in Poland, we had rhubarb growing in our garden. Unfortunately it was quite a struggle to find rhubarb here in Antwerp. Most of what I found in the stores wasn’t of a good quality. The one you see on the picture I bought from an organic farmer on a small local market. I got lucky!
I’m not much of a sweet tooth, not much of a baker either, so baking this cake was quite refreshing. I hope I got it right. My boyfriend definitely thought so, as he went for an extra portion 3 times.
- 600g rhubarb
- 4 eggs
- 3/4 cup fine sugar
- 2 cups flour
- 200g margarine
- 2 tsp baking powder
- bread crumbs
- powdered sugar
- Agave syrup
Wash the rhubarb, trim the ends. Slice the rhubarb into 1-2 cm pieces.
Preheat the oven to 180℃. Smear the baking dish with a bit of margarine and sprinkle with bread crumbs. This prevents the cake from sticking to the dish.
Melt the margarine in a small skillet on a low fire.
Separate the eggs. In a large bowl beat the egg whites.
In the apart bowl mix egg yolks with sugar followed by flour and baking powder.
Pour warm margarine into the mixture and stir well until blended. At the end add the beaten egg whites and mix gently until the dough comes together.
Pour the dough into the baking dish and lay the rhubarb on the top, pressing it gently a bit deeper into the dough.
Bake for 50 minutes.
Dust the cake with powdered sugar and serve with agave syrup.