Hugrún's Recipes
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Cakes

Rhubarb cake

From
Erla

Ingredients

Rhubarb layer

  • 3 tbsp butter, melted
  • 70 g light brown sugar ('(2dl)' is written above the amount)2½ oz light brown sugar ('(2dl)' is written above the amount)
  • 230 g rhubarb, cut into pieces8 oz rhubarb, cut into pieces

Batter

  • 100 g butter, softened3½ oz butter, softened
  • 200 g sugar7 oz sugar
  • 150 g plain flour5½ oz plain flour
  • 1 egg
  • 1½ tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp salt
  • 1¼ dl milk½ cup milk

Method

Rhubarb layer

  1. Heat the oven to 180°C and grease a round cake tin, about 22–24 cm.Heat the oven to 350 °F and grease a round cake tin, about 9 in.
  2. Put the melted butter and brown sugar in the bottom of the tin and arrange the rhubarb pieces on top.

Batter

  1. Mix everything together and beat well.
  2. Then pour the batter over the rhubarb.
  3. Bake at 180°C for about 30 minutes on the bottom shelf.Bake at 350 °F for about 30 minutes on the bottom shelf.
  4. Let the cake stand for a few minutes, then turn it out upside down onto a plate so the rhubarb is on top.

Notes

  • Serve with cream.

As she wrote it
Her page in the recipe book
Rabarb.kaka
(Erla)
3 msk. br. smjör - (2dl) 70 gr. púðursyk. 230 gr. Rabarbari.
Smjör + púðurs. síðast Rabarb. settur í botn á formi
Deig: 100 gr. Smjör 200 gr. sykur - 150 gr. hveiti 1 egg - 1 1/2 tsk. vanilludr. 2 tsk. lyftid. - 1/2 tsk. salt 1 1/4 dl. mjólk.
Öllu bl. saman og hrært vel. hella síðan yfir Rabarb. Bakist í ca. 30 mín neðsta Rim Borið fram með Rjóma