We love...Rhubarb season!!

What spells early summer more than RHUBARB...
We love it and everything that one can make with rhubarb.
It signifies that summer is coming and taste delicious!

Pipii loves rhubarb

So other than the classic and delicious crumble, cordial & pie, we have 2 gorgeous and very tasty easy recipes to share with you.

Danish Rhubarb Cinnamon Cake:

Cake recipe:
200 g plain flour

125 g butter
200 g sugar
2 eggs
1.5 teaspoon baking powder
1 dl milk
For the topping:
30g demerara sugar
Approx 1.5 teaspoon cinnamon

How to make the dough:

  • Mix sugar and soft butter well.
  • Add eggs.
  • Now add flour and baking powder, mix well.
  • Finally mix the milk into the mixture.

Prepare the rhubarb:
You will need 3-4 good sized rhubarb stalks for the cake.

  • Clean the rhubarb stalks and remove excess 'skin', then cut into inch long pieces.
  • Place in sauce pan with approx 2-3 tablespoons of water and 2 tablespoons of demerara sugar.
  • Bring gentle to the boil and leave to simmer for approx 5mins. The rhubarb should be soft to touch but not falling apart.
  • Cool and drain the liquid from the pan. The rhubarb is now ready to use.

Using a 24cm round (or similar size square) baking tray, fill with half the cake mixture, next arrange a layer of the prepared rhubarb and sprinkle half the demerara sugar and cinnamon over, then using the remaining cake mixture, cover and repeat with rhubarb, cinnamon and sugar on the top. (A light sprinkle of almonds is a lovely add-on too).
Bake on middle shelf in oven for approx 45min at 180 degree Celsius. Be aware that it may be quite gooey in the middle because of the rhubarb so test a few places, a skewer should come out almost clean!

A light sprinkle of icing sugar prior to serving also works beautifully!. Enjoy....
Rhubarb cake

Danish Rhubarb Snitter:

This biscuit type cake is usually made with raspberry jam and is 'world famous' in Denmark. Every baker in Denmark will sell these and for a good reason too...utterly yummy and irresistible.

Danish rhubarb snitter

Biscuit dough:

  • 200 g plain flour
  • 50 g ground almonds
  • 25 g icing sugar
  • ¼ teaspoon salt
  • ½ real vanilla stick or vanilla sugar
  • 150 g butter
  • 1 egg yolk

Rhubarb jam:

  • 300 g rhubarb
  • 150 g jam sugar (with pectin)
  • 1 tablespoon water
  • ½ real vanilla stick or vanilla sugar

Icing:

  • 2½ dl icing sugar
  • 1 teaspoon soft butter
  • Juice of 1 lemon.

Topping:

You can either choose freeze dried raspberries (for the raspberry version or usually they are made with  colourful 100's & 1000's sprinkles.
For the rhubarb version, liquorice powder sprinkled on top is delicious.
You would need 1-2 tablespoons for this recipe.

How to make the rhubarb jam:

  • Clean the rhubarb stalks and remove excess 'skin', then cut into small pieces.
  • Place in sauce pan with the jam sugar and water. Add the vanilla.
  • Bring gentle to the boil and leave to simmer and go soft for approx 5mins. Then leave to boil for another 5-10 mins until thickening, Remove from the heat and leave to cool down completely. Once the jam is beginning to cool down, you can place it in the fridge.
  • Once cooled down completely, the rhubarb is now ready to use

How to make:

  • Mix plain flour, ground almonds, icing sugar and salt in a bowl. Next then either add the vanilla sugar or the inner vanilla seeds to this mixture.
  • Add the butter, already cut into small squares into the mixture and blend into the flour with your fingers until it resembles fine soft slightly wet sand.
  • Add the egg yolk and gather the mixture into a ball without over kneeding it.
  • Wrap in cling film and leave in fridge for approx 30 mins.
    Now have a cup of tea.....
  • Remove from the fridge and split into 2 equal pieces.
  • Roll out one half into a square piece approx 4mm thick and place on a baking sheet.
  • Repeat for the other half so that the 2 pieces are approx equal sizes and will fit on top of each other nicely.
  • Bake just one half for 5mins at 190 degrees celcius. It is ready when it is slightly crusty on top.
  • Remove from the oven and spread the rhubarb jam evenly over the top. Now place the second half on top and piece with a fork all over.
  • Return to the oven and now bake for a further 15-20mins at 190c till it crusty and lightly golden on top.
  • Leave to cool for bit and once it has cooled down to be luke warm to touch, make your icing by mixing soft butter into the icing sugar, then add lemon juice 9 (bit at a time) until the icing has a nice thick consistency but still spreadable, decorate the top of the biscuit with it.
  • Finish with any sprinkles that you may wish to add.
  • The cake will keep in a biscuit tin for around 5-6 days.

Enjoy x

 

 

 

 

 

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