Rhubarb cake is often a bit too sour, I think, but in this cake I think the balance between sweet and sour is perfect.
225 g sugar
1 teaspoon baking powder
1/2 ts salt
250 g mel
2 eggs, lightly beaten
250 g sour cream
7.5 dl sliced rhubarb
Mix all the ingredients except the rhubarb in a bowl. Stir in the rhubarb and spread the mixture into a medium-sized, greased springform pan.
200 g sugar
60 g room temperature butter
30 g mel
1 teaspoon malt cinnamon
Stir together sugar and butter in a bowl until you have a smooth mass. Stir in flour until you have a lumpy mixture. Sprinkle the mixture over the cake batter and give it a sprinkle of cinnamon.
Bake at 175 degrees, a little far down in the oven for approx. 45 minutes. Check with a thin stick that it is ready. When it is no longer hanging on the dough, you can take it out and place on a rack.
Serve rhubarb cake with e.g. vanilla ice cream .
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