A light and fluffy Swedish rhubarb sponge cake. No baking powder is needed – it’s extremely simple and foolproof. Butter baked with sugar creates a delicious, slightly crunchy crust on top of the cake. This recipe was sent by Margaret (thank you!).
Ingredients for the Swedish rhubarb cake Rabarberkaka:
- 400 g rhubarb
- 2 eggs
- 100 g caster sugar
- 100 g plain flour
- 50 g unsalted butter, chilled
- pearl sugar or demerara sugar for sprinkling
All ingredients (except the butter) should be at room temperature. Trim the rhubarb and cut it into 1–2 cm pieces.
In a mixer bowl, beat the eggs with the sugar until light and creamy (the volume will almost triple). Sift the plain flour directly into the batter and gently fold with a spatula until just combined.
Prepare a 22 cm round baking tin and line it with baking paper. Pour the batter into the prepared tin and spread the surface evenly with a spatula. Scatter the rhubarb pieces evenly over the top. Arrange the chilled butter slices over the surface and sprinkle with pearl sugar or demerara sugar.
Bake the Swedish rhubarb cake (Rabarberkaka) at 175°C for about 45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Dust the top with icing sugar and serve with whipped cream or ice cream, if desired.
Enjoy!
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