Rabarbarakaka með marsipani

Rhubarb cake with marzipan

So far this season I haven't had that many rhubarb dishes, but this rhubarb cake with marzipan is really, really delicious!


Ingredients

100 g melted butter
3 eggs
200 g brown sugar
1 tsp ground vanilla
250 g flour
1 tsp baking powder
1 pinch of coarse sea salt
150 g rhubarb
2 tsp potato flour
125 g marzipan


Preparation

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

Mix the melted butter with the eggs, sugar and vanilla.

Then add flour, baking powder and salt and mix.

Pour the dough into a baking pan (approx. 24 cm) lined with baking paper.

Wash and clean the rhubarb stalks and cut them into small pieces.

Mix the rhubarb pieces with the potato flour...

...and spread over the dough, pressing lightly.

Grate the marzipan coarsely and spread it over the rhubarb on the cake. (I had put the marzipan in the fridge beforehand so that it was a little firmer and could be grated easily.)

Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 40 minutes. Be careful - if necessary, after 30 minutes of baking, cover the cake with a sheet of baking paper so that it doesn't get too dark.

Stick test passed!

It's best to serve the cake warm with vanilla sauce.

[Translated from here.]