Saturday, 31 August 2013

Rabarberkaka - rhubarb cake from Sweden

When I first came across this recipe, I wasn't sure if putting so much fruit on a light, airy cake, made without any rising agents, was a good idea.  I was so wrong!  The cake is soft and moist, has lots of rhubarb and is topped with a crispy, sweet and buttery crust.  Perfect!

  • 2 eggs at room temperature
  • 1/3 cup caster sugar
  • 100g plain flour
  • 50g cold butter
  • 3-4 tbsp demerara sugar
  • 320g rhubarb cut into chunks

Whisk the eggs with caster sugar until pale and fluffy, then stir in the flour, very gently, until just combined.

Pour the mixture into a lined 20cm baking tin, place rhubarb on top.

Cut the butter into thin slices (for example with a vegetable peeler) and place on top of the cake, sprinkle with demerara sugar.

Bake in a pre-heated oven at 175C for 35-45 minutes, until skewer inserted in the middle comes out clean.  (Remember that skewer will be wet if inserted into a piece of rhubarb).


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