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Dansk rabarbrakake fra "Valentine Warner eats Scandinavia"


  • 250 g lightly salted butter
  • 250 g caster sugar
  • 2 eggs
  • 1 unwaxed lemon, zested
  • 1 tsp fresh ginger, crushed and chopped
  • 1/6 tsp table salt
  • 150 g plain flour
  • 40 g potato flour
  • 1 tsp baking powder
  • 600 g rhubarb, chopped into 1-2cm chunks
  • 2 tsp ground star anise
  • 200 g golden caster sugar, for sprinkling

Slik gjør du

  1. Preheat the oven to 180C/160C fan/gas 5. Grease and line a round 22cm spring-form cake tin with baking parchment.
  2. Combine the butter, sugar and eggs in a mixing bowl and beat the mixture for 8 minutes using an electric mixer until the sugar has totally dissolved.
  3. Add the lemon zest and ginger to the mix. Add a small pinch of salt and stir again.
  4. Once completely mixed together, add the plain flour, potato flour and baking powder and mix until thoroughly combined.
  5. Pour the mixture into the tin. Pour the rhubarb on top of the mixture.
  6. Sprinkle the ground star anise on top of the rhubarb, and then pour the golden caster sugar on top.
  7. Cook the cake for 1 hour and 15 minutes, checking the cake’s progress after 1 hour.
  8. Leave to cool on a wire rack.