Rhubarb comes up early in spring and makes for a delicious variety of bakes, especially for Midtsommer.
This zippy fruity cake is baked in a long pan, so there’s plenty to share at your summer grill party. Makes 20 portions.
INGREDIENTS:
500 g rhubarb (1.1 lb.)
100 g powdered sugar (3.5 oz.)
500 g butter at room temperature (1.1 lb)
400 g sugar (14 oz.)
8 eggs
500 g all-purpose flour (1.1 lb)
3 tsp. vanilla sugar
3 tsp. baking powder
100 g almonds (3.5 oz.)
3 Tbsp. granulated sugar
HOW TO MAKE:
Rinse and peel the rhubarb and cut into approx. 2-3 cm / ¾ inch to 1 inch long pieces. Toss rhubarb in the powdered sugar and allow to soak while you make the batter.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time and whisk well.
Sift the flour, vanilla sugar and baking powder into the mixture and mix well.
Place baking paper in the bottom and up over the edge of a small long pan or ovenproof dish (or grease and flour pan), approx. 25 x 40 cm. For North Americans: a 9 x 13 inch pan will work. Pour in the batter and use a spatula to smooth the surface.
Spread the pieces of rhubarb over the cake and press them down a little into the batter.
Sprinkle chopped almonds and granulated sugar on top.
Place pan on the lower rack of the oven at 190°C / 375°F and bake 40-45 minutes. Test with a sharp knife or toothpick to see if it is baked through. If the cake lacks color on top, move it to the top rack, and watch carefully, so it doesn’t burn. Cool on a wire rack.
Serve the cake warm, preferably with some vanilla ice cream, whipped cream or sour cream.
Source: Norwegian recipe at Matprat.no