I really love rhubarbs. They are tangy, sour and are perfect in desserts and cakes. So when I found this recipe, it was a no-brainer. I had to bake it. And it was ohhh so good. And it is the perfect cake to bring to a summer barbecue.
Serves 6-8. (Recipe from the magazine Søndag).
200 g rhubarb
200 g sugar
1 teaspoon vanilla bean paste
150 g marzipan
150 g butter
80 g all-purpose flour
80 g almond flour
1 lime, the zest of
Preheat the oven to 350℉ (175℃).
Clean the rhubarb and cut them into small bite-sized pieces. Place them in a bowl and stir in with ¼ (50g) of the sugar + the vanilla, set aside.
In a large mixing bowl, cream the butter and sugar until very light and fluffy, mix in the grated marzipan, making sure the mixture again gets light and fluffy. Add the eggs one at a time, and mix just until fully incorporated. Gently fold in the flours and lime zest.
Pour the dough into a non-stick tart pan. (I used a 9-inch square pan with removable bottom). Place the rhubarb on top of the cake, and bake it for about an hour, until it's firm in the middle and golden brown.
Let the cake cool before serving it with a dollop of creme fraiche or ice cream.