This is a pretty classic Swedish cake, and oh so good. It's chewy and cakey (not fluffy!) and pleasantly sweet-sour from the tangy rhubarb. It's topped with pearl sugar, which I imagine isn't that easy to find in some places, but it's very common here.
Serve it with vanilla custard, whipped cream or ice cream.
Note that this is a pretty small cake.
Rhubarb Cake
serves 4
2 eggs
150 g sugar
90 g flour
1/2 tsp baking powder
rhubarb - I used ten very slender stalks, maybe about 200 gram.
50 g butter, cold
2-3 tbsp pearl sugar
Cut the rhubarb into 1-cm pieces.
Beat together eggs and sugar until pale and very fluffy. Fold in the flour and baking powder. Pour into a lined springform pan, about 24 cm in diameter. The batter might not look like it's enough - that's ok.
Sprinkle with the rhubarb pieces, really press them into the batter. (Which will now fill the pan a bit better.)
Slice the butter very thinly (A cheese slicer is ideal) and place the slices on top of the cake. Sprinkle with pearl sugar.
Bake at 175°C for about 25 minutes. It should be golden and start to pull away at the edges.
Serve, warm or at room temperature.
Rhubarb cake is one of my favorites! So delicious!
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ReplyDeleteI made this cake today, it was delicious. Rhubarb is one of my favourite fruits. I love your blog and your recipes. I'm looking forward to hearing more from Copenhagen as I would love to visit there too. Tak, Victoria @bilberrytart.co.uk
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