I found this recipe in the cake book "Helt i kage" by Camilla Plum, and as the rhubarbs in my little garden are doing their best to make a jungle, this recipe on rhubarb cake was the obvious choice for me to bake for my birthday coffee.
Instead of star anise for the sugar sprinke, I decided to mix plain sugar with home-made chai sugar.
Rhubarb cake a la Plum: - 1 cake
- 250 g butter (soft)
- 250 g sugar
- 1 organic lemon - only the zest
- 3 eggs
- 160 g (cake) wheat flour
- 40 g rice flour
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 800 g rhubarb stems - cut into 1-1½ cm pieces
- 100 g sugar
- 50 g chai sugar
- Heat up the oven to 175'C.
- Whip the butter and sugar into a foamy white mass on a stand-alone mixer.
- Add the eggs one by one, whipping in between.
- Add in the flour, ginger and baking powder.
- Afterwards stir in the rhubarb pieces.
- Add the cake dough into a round form (22-25 cm).
- Cover the surface of the cake dough with the mixture of sugar and chai sugar.
- Place the cake form in the middle of the oven, and bake the cake at 175'C for 1-1½ hour. The baking time is a little tricky to figure out due to the high water content coming from the rhubarb pieces.
- Cool down the cake, before it is remove from the form.
- Enjoy the cake together with a cup of tea/coffee.