Thursday, August 06, 2015

Crisp rhubarb cake - Knaprig rabarberkaka

Knaprig rabarberkaka

Sharp, tart rhubarbs and sugary strawberry jam under a crisp, crunchy cover – an excellent finish for a good meal.

8 servings

Approx 2 ¾ cups sliced rhubarbs
good 1/3 cup strawberry jam
1 ¾ oz soft butter or margarine
1 ¼ cups sugar
scant ¼ cup wheat bran
1 tsp baking powder
good 1/3 cup milk
good ¾ cup flour
3½ tsps Maizena or cornflour
good 1/3 cup boiling water

fresh strawberries

Mix rhubarbs and jam and put it in an oven-proof dish. Stir fat and 1 cup sugar until fluffy. Add wheat bran and baking powder and then blend in the milk alternating with flour. Drop out the batter in an even layer on top of the rhubarbs and jam.

Mix remaining sugar with Maizena, sprinkle it over the surface and then pour on the boiling water. Bake in the lower part of the oven at 175C/gasmark 4 for 50 to 60 minutes or until the cake is nicely coloured.

Allow to cool for 15 minutes before serving with whipped cream or ice cream. Decorate with sliced strawberries.




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