Description
A delightful Icelandic pastry combining sweet rhubarb and a buttery crust, this cake is perfect for family gatherings and joyful celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 teaspoon cardamom
- 1/4 teaspoon salt
- 1 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake tin.
- Mix flour, powdered sugar, and cardamom in a large bowl. Add softened butter and brown sugar, and mix until crumbly.
- Press 2/3 of the mixture into the bottom of the prepared tin.
- Combine rhubarb, sugar, cornstarch, lemon juice, and vanilla extract in a saucepan. Cook over medium heat until the rhubarb is soft and the mixture thickens.
- Pour the rhubarb compote over the crust in the tin.
- Sprinkle the remaining crumble over the top of the compote.
- Bake for about 30-35 minutes or until the top is golden brown.
- Let cool before serving.
Notes
Use fresh rhubarb for the best flavor and texture. Chill the butter for a flakier crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Icelandic
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg