Rabarbaraskúffukaka

Rhubarb sheet cake

Even though rhubarb has only been around in Iceland since the end of the 19th century, it has long since become an important part of everyday Icelandic cuisine - especially since rhubarb is in season in Iceland from the beginning of June to the end of September.

Here I baked a recipe for a delicious Icelandic sheet cake with oat crumbles and fresh rhubarb. It's nice to have fresh cake in the sunshine in the garden, don't you think?!?

Ingredients for one tray (approx. 16 pieces)

Ingredients for the soil

150 g flour

100 g brown sugar

1 tsp baking powder

2 eggs

1 pinch of ground vanilla

60 g soft butter

Ingredients for the rhubarb filling

500 g rhubarb

100 g brown sugar

2 tsp potato flour

1 pinch of ground vanilla

1 pinch of ground ginger

Ingredients for the oat crumbles

80 g oat flakes

110 g flour

80 g brown sugar

80 g chopped nuts

1 tsp ground cinnamon

100 g soft butter

Preparation

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

Put all the ingredients for the dough in a bowl and knead into a nice, smooth dough.

Then spread the dough fairly thinly on a greased or baking tray lined with baking paper (approx. 25 x 35 cm).

Wash, peel and clean the rhubarb and cut it into (relatively) small pieces.

Mix in a bowl with the sugar, potato flour, vanilla and ginger...

...and then spread the mixture over the cake batter.

Now put all the ingredients for the oat crumbles in a bowl...

...knead thoroughly and then distribute over the kitchens.

Bake the cake in a preheated oven at 350 °F (180 °C) for about 40 minutes until the oat crumbles have turned golden brown and the base has baked through.

Then take the cake out of the oven, let it cool and cut into pieces.

[Translated from here.]