Scandinavian Rhubarb Cake
"Rhubarb is popular in Norway, used in cooking and eaten raw with sugar. This is a variant of a basic Norwegian recipe."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon ground ginger
- 2 eggs
- 1 cup sugar, plus 1-2 tablespoons for rhubarb
- 1⁄4 cup melted butter, plus more for cake pan
- 1⁄3 cup milk
- 1 teaspoon almond extract
- 2 large stalk rhubarb
directions
- Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
- Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
- In a small bowl, sift together flour, baking powder and spices.
- In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
- Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
