#rabarbrakake

Rabarbra is the Norwegian word for Rhubarb. This recipe for Rabarbrakake is soooo easy. It’s basically a vanilla tea cake with a bit of Rhubarb on top. However, the “oohs” and “ahhs” you get when placing this down on the table and saying, “I made traditional Norwegian Rabarbrakake,” are much more emphatic, even more so when you say it like that Swedish chef from the Muppets.

I made this cake for my darling friends, Dan and Zach the other night. Dan made a fantastic vegetarian mousaka for dinner and then, not to be outdone, Zach made a scandi-australian fusion dessert of his own by putting a TimTam on top of the Rhubarb cake and smothering it with double cream. Then he posted it on instagram.

Move over Adriano Zumbo.

Ingredients

1 large stalk of rhubarb, cut into small pieces

100g of butter

1/3 cup of milk

2 eggs

1 cup of sugar

1 1/4 cups of flour

1 1/2 teaspoons of baking powder

1/2 teaspoon of vanilla extract

Some raw or demerara sugar

Method

Pre-heat (fan-forced) oven to 170 degrees Celsius.

Beat egg and sugar together for about five minutes until fluffy.

Melt the butter, allow to cool slightly and then add the milk to the butter.

Mix the vanilla, milk and butter in with the sugar/egg mix. Gradually add flour and baking powder with a spatula.

Pour the mixture into a greased cake pan and put the rhubarb on top. 

Sprinkle with raw sugar and bake for around 30 minutes.

Serve with cream. Or a TimTam and cream.