I still have some rhubarb in my garden - a few straggly stalks. I don't want to let them go to waste, so I use them in a delicious, chewy cake. Perfect for afternoon fika sessions. You can also freeze this cake, pre-sliced, and just re-heat for a few seconds in the microwave. Surely that will liven up the gloomiest of fall days to come, don't you think?
Chewy Rhubarb Cardamom Cake
2 eggs
240 g sugar
1 tsp vanilla sugar (or extract)
1 tsp cardamom seeds, bashed in a pestle and mortar
1 tsp baking powder
150 g all-purpose flour
75 g butter, melted
Topping:
rhubarb - about 8 small stalks, probably about 2-300 ml (no need to be exact)
1/2 tsp cardamom seeds, bashed in a pestle and mortar
1 tbsp pearl sugar
Beat the eggs and sugar until very white and fluffy. Stir in vanilla sugar, cardamom, baking powder, flour and the melted butter. Fold carefully until there are no streaks.
Pour into a buttered and floured springform pan. Top with the rhubarb, cardamom and sugar. Bake at 200�C for about 25 minutes.
Serve with vanilla ice cream or vanilla sauce.
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