Saturday, April 1, 2017

Rabarbarakaka með rifnu rúgbrauði

Rhubarb cake with crumbled rye bread

In Iceland, rye bread is very common. Even if the bread has become a bit stale, it's no reason to throw it away. You still can process it into something tasty, for example into a rhubarb bread cake.


500 g rhubarb stalks
500 g pumpernickel
150 g sugar
1 pinch of ground vanilla
3 tbsp margarine


Wash and clean the rhubarb, cut into small pieces, sprinkle with 100 g of sugar, mix and let soak for about 1/2 hour.

Thoroughly crumble the pumpernickel.

Mix in ground vanilla and the remaining 50 g of sugar.

Preheat oven to 180 °C.

Fill the bottom of a springform pan (approx. 22 cm) lined with baking paper with 1/3 of the crumbled bread and press firmly.

Then spread half of the rhubarb on it, followed by another layer of breadcrumbs, the remaining rhubarb, and a third layer of breadcrumbs.

Spread margarine on top.

Bake the cake in the pre-heated oven at 180 °C for about 40 minutes.

Remove the cake from the oven and allow to cool in the tin. Then gently remove from the tin.

It's important to keep the cake in the fridge, since it could lose its shape otherwise.

Serve well chilled and with whipped cream.

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