Rabarbarakaka með rifnu rúgbrauði

Rhubarb cake with shredded rye bread

Rye bread is very common in Iceland - and if the bread has become a bit stale and no longer tastes very good, you can use it wonderfully, for example into this rhubarb bread cake.

Ingredients

500 g rhubarb sticks
500 g pumpernickel
150 g sugar
1 pinch of ground vanilla
3 Tbsp margarine


Preparation

Wash, clean and cut the 500 g rhubarb into small pieces, sprinkle with 100 g of the sugar, mix and let sit for about 1/2 hour.

Then chop the pumpernickel thoroughly, ...

...mix with the remaining 50 g sugar and the ground vanilla.

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Line a springform pan (approx. 22 cm) with baking paper. Pour approx. 1/3 of the bread mixture into the baking tin and press firmly.

Then add half of the steeped rhubarb to the bread mixture, then another layer of the bread mixture, the remaining rhubarb and finish with the third layer of bread mixture.

Then spread the margarine on the top layer of bread mixture...

...and let the cake bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 40 minutes.

Take the cake out of the oven and let it cool completely in the tin. Then carefully remove it from the mold.

Be sure to store the cake in the refrigerator, otherwise it will easily lose its shape/setting.

Be sure to serve well chilled and garnished with whipped cream.

[Translated from here.]