Rabarberkaka : Swedish rhubarb cake

Scandinavians love rhubarb ! This cake, traditionally served warm, goes perfectly with a scoop of vanilla ice cream or whipped cream. Easy to make, this recipe combines a soft pastry with the tangy flavour of rhubarb. Get cooking !

  • 200 g / 7 oz rhubarb (weight after peeling)​
  • 40 g / 1,4 oz icing sugar​
  • 200 g / 7 oz butter at room temperature​
  • 80 g / 2,8 oz sugar​
  • 3 eggs​
  • 200 g / 7 oz wheat flour​
  • 1 packet of vanilla sugar
  • 1 teaspoons baking powder​
  • Slivered almonds​
  • Pearl sugar​


​Wash and peel the rhubarb, then cut into 2-3 cm long pieces. Mix with the icing sugar and leave to stand while you prepare the pastry.

​Beat the butter and sugar until the mixture is white and fluffy. Add the eggs one at a time, beating well between each addition.

​Sift the wheat flour, vanilla sugar and baking powder into the buttercream and mix well.

​Line the base and sides of a small rectangular tin or ovenproof dish with baking parchment, measuring approximately 25 x 40 cm. Pour in the pastry and use a spatula to smooth the surface.

​Spread the rhubarb pieces over the cake and press them lightly into the pastry.

​Sprinkle with flaked almonds and pearl sugar.

​Place the cake on the bottom rack of the oven at 180°C / 356°F for 40 minutes. Check with a sharp knife or skewer to see if the cake is cooked. If the cake lacks colour at the top, place it higher up, but keep a close eye on it to make sure it doesn't burn. Leave to cool on a wire rack.

Rabarberkaka : Swedish rhubarb cake
Capra Pyrenaica 8 June 2024
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