May 31, 2017

Rhubarb cake a la Camilla Plum

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
  1. Heat up the oven to 175'C.
  2. Whip the butter and sugar into a foamy white mass on a stand-alone mixer.
  3. Add the eggs one by one, whipping in between.
  4. Add in the flour, ginger and baking powder.
  5. Afterwards stir in the rhubarb pieces.
  6. Add the cake dough into a round form (22-25 cm).
  7. Cover the surface of the cake dough with the mixture of sugar and chai sugar.
  8. 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.
  9. Cool down the cake, before it is remove from the form.
  10. Enjoy the cake together with a cup of tea/coffee.

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