Rhubarb Cake

This is a pretty classic Swedish cake, and oh so good. It's chewy and cakey (not fluffy!) and pleasantly sweet-sour from the tangy rhubarb. It's topped with pearl sugar, which I imagine isn't that easy to find in some places, but it's very common here.

Serve it with vanilla custard, whipped cream or ice cream.

Note that this is a pretty small cake.

Rhubarb Cake
serves 4


2 eggs
150 g sugar
90 g flour
1/2 tsp  baking powder
rhubarb - I used ten very slender stalks, maybe about 200 gram.
50 g butter, cold
2-3 tbsp pearl sugar

Cut the rhubarb into 1-cm pieces.

Beat together eggs and sugar until pale and very fluffy. Fold in the flour and baking powder. Pour into a lined springform pan, about 24 cm in diameter. The batter might not look like it's enough - that's ok.

Sprinkle with the rhubarb pieces, really press them into the batter. (Which will now fill the pan a bit better.)

Slice the butter very thinly (A cheese slicer is ideal) and place the slices on top of the cake. Sprinkle with pearl sugar.

Bake at 175°C for about 25 minutes. It should be golden and start to pull away at the edges.

Serve, warm or at room temperature.