Rhubarb Cake Recipe | Cooking With Jade

Rhubarb Cake Recipe

3 MINS READ
Rhubarb Cake Recipe
Rhubarb Cake
Rhubarb Cake

Rhubarb Cake

Did you get a chance to try my Banana cake recipe? Well, this is another similar super soft cake recipe that is made of diced rhubarb. I’m sure you will love this too. Rhubarb is a vegetable that is commonly used in pies and other desserts. It grows in many parts of the world and is a popular ingredient in many dessert recipes.
Prep Time 1 hour 5 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Norwegian
Servings 4
Calories 472 kcal

Ingredients
  

Sweet pastry:

  • 1 ½ cups of softened butter
  • 1 cup of icing sugar
  • 1 large egg
  • 2 cups of all-purpose flour
  • 1 cup of ground almonds

Almond Cream:

  • 1 ½ cups of softened butter
  • 1 cup of icing sugar
  • 1 + 1/2 egg
  • 2 tbsp of cornstarch
  • 1 ½ cups of almond powder

Rhubarb Compote:

  • 6 stalks of rhubarb
  • 1 ½ cups of sugar

Roasted Apricots:

  • 1 ½ cups of brown sugar
  • 1 cup of butter

Instructions
 

  • For the dough, mix the butter and icing sugar in a food processor, then the egg. Add the flour and almond powder. Knead to obtain a homogeneous mixture, then form dough and refrigerate for 2 hours.
  • Prepare the almond cream. Mix the butter, icing sugar, and egg. Add the cornstarch, then the almond powder, mix to combine everything, and set aside in the fridge.
  • Prepare the compote: wash and cut the rhubarb into sections and brown them for 30 minutes in a saucepan with the sugar over medium heat, covered. Remove the lid and let cool to obtain dry compote.
  • Split the apricots in half, remove the pits and place them in a baking dish. Sprinkle with the brown sugar and evenly add the butter in knobs. Bake for 20 minutes at 310°F.
  • Line a baking sheet with parchment paper, place a pastry circle and roll the dough into it. Bake blind for 10 minutes at 345°F.
  • Remove the dough from the oven, and spread the almond cream. Bake again for 15 minutes at 320°F.
  • Take out the pie, add the rhubarb compote, and then nicely arrange the still-warm roasted apricots.
  • Serve and enjoy your dessert!

Notes

NUTRITIONAL FACTS:
Calories 472g | Fats7.1 g | Cholesterol 59mg | Total Carbohydrate g | Protein 4.7g
Keyword Norwegian Food

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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