rabarbrapai mines

When the rhubarb starts to arrive, it tastes extra good with a rhubarb pie. This one is so delicious that it's a pleasure to put it to the guests, with some good ice cream.


225 g of milk

1 teaspoon vanilla extract

130 g butter

2 egg

100 g melis

2 egg

50 g finely chopped almonds


3/4 pose minimarshmallows

200 g rhubarb, cleaned and sliced

4 dl vanilla cream

50 g mandelspon


Beat softened butter and sugar until a fluffy buttercream. Add one egg at a time and beat well between each egg. Mix in the rest of the ingredients.

Set aside about 1 fistful of dough, which is made into a flower by forming petals, which are set on top of each other. Put the flower cold until it is to be used.

Spread the rest of the cake batter evenly in a springform pan (24 cm) with baking paper in the bottom.

Spread the vanilla cream over the bottom. Then put the marsmallows tightly in tight. Put on the rhubarb in a nice pattern (see photo) and sprinkle with almond shavings.

Place on the dough flower and bake the cake in the middle of the oven at 175°C for about 1 hour and 15 minutes, until the cake is golden on the surface and cooked through.

Serve with ice cream. You can find the recipe for homemade vanilla ice cream here.

You can find more recipes with rhubarb here.

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