Light and fluffy sponge Swedish rhubarb cake. No baking powder is needed; it is extremely simple and foolproof. Butter baked with sugar creates a delicious, slightly crunchy crust on the top of the cake :). Margaret sent this recipe (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 for butter) should be at room temperature. Trim the rhubarb and cut into 1 – 2 cm pieces.
In a mixer bowl, beat eggs with sugar until light and creamy (egg volume will increase almost three times). Sift the plain flour directly into the batter. Mix with a spatula to combine.
Prepare a baking pan with a diameter of 22 cm lined with baking paper. Pour the batter into the prepared pan, spreading the top into an even layer with a spatula. Scatter pieces of rhubarb evenly over the top of the cake. Place the chilled butter slices evenly on the top and sprinkle with some pearl or demerara sugar.
Bake Swedish rhubarb cake ‘Rabarberkaka’ at 175ºC for about 45 minutes or longer until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, and cool. Dust the top of the cake with icing sugar and serve with whipped cream or ice cream, if desired.