**Pastry Cream** • 170 ml Milk • 1/4 tsp Vanilla Extract • 1 Egg • 35 g White Sugar • 10 g Cornstarch • Pinch Kosher Salt • 10 g Butter **Cake** • 175 g Butter softened • 200 g White Sugar • 4 Eggs lightly beaten • 200 g All Purpose Flour • 1 tsp Vanilla Extract • 1/2 tsp Kosher Salt • 1.5 tsp Baking Powder **Topping** • 400 g Rhubarb • 30 g Butter • 50 g White Sugar • 2 tsp Ground Cardamom **Instructions** 1. In a saucepan, heat the milk with vanilla. 2. In a separate bowl, whisk together the egg and sugar then add the cornstarch. 3. When the milk has just reached the boiling point, take off the heat and pour 1/3 into the egg mixture while whisking continuously. 4. Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to a gentle boil. Whisk continuously as the mixture thickens, for just a minute. Remove from heat and stir in the salt and butter. 5. Pour into a cold bowl and place a sheet of parchment on top to prevent the cream form forming a crust as it cools. 6. Preheat oven to 350 F. 7. First, make the topping. Wash the rhubarb and chop into 3/4 inch pieces. 8. In a saucepan set over low heat, melt the butter, then stir in the white sugar and ground cardamom. Add the chopped rhubarb, stir to coat in the butter and stew for 2-3 minutes then remove from the heat to set aside and infuse. 9. To make the cake, cream together the butter and sugar in a stand mixer with a whisk attachement until pale and fluffy. Add the eggs to the mixture, bit by bit, whisking and scraping down the bowl. 10. Combine the dry ingredients and sift into the egg mixture. Fold in until incorporated. 11. Pour the batter into the prepared cake pan and spread out evenly. Spread the pastry cream evenly on top of the batter. 12. Remove the rhubarb from the syrup and scatter over the cake. Reserve the syrup for drizzling over the cake later. 13. Bake in the preheated oven for 1 hour. A skewer inserted into the middle of the cake should come out clean. Remove from the pan and allow to cool slightly before drizzling with leftover syrup. 14. Cut into slices and serve.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/rabarberkage-swedish-rhubarb-cake-recipe/).
**Ingredients**
**Pastry Cream**
• 170 ml Milk
• 1/4 tsp Vanilla Extract
• 1 Egg
• 35 g White Sugar
• 10 g Cornstarch
• Pinch Kosher Salt
• 10 g Butter
**Cake**
• 175 g Butter softened
• 200 g White Sugar
• 4 Eggs lightly beaten
• 200 g All Purpose Flour
• 1 tsp Vanilla Extract
• 1/2 tsp Kosher Salt
• 1.5 tsp Baking Powder
**Topping**
• 400 g Rhubarb
• 30 g Butter
• 50 g White Sugar
• 2 tsp Ground Cardamom
**Instructions**
1. In a saucepan, heat the milk with vanilla.
2. In a separate bowl, whisk together the egg and sugar then add the cornstarch.
3. When the milk has just reached the boiling point, take off the heat and pour 1/3 into the egg mixture while whisking continuously.
4. Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to a gentle boil. Whisk continuously as the mixture thickens, for just a minute. Remove from heat and stir in the salt and butter.
5. Pour into a cold bowl and place a sheet of parchment on top to prevent the cream form forming a crust as it cools.
6. Preheat oven to 350 F.
7. First, make the topping. Wash the rhubarb and chop into 3/4 inch pieces.
8. In a saucepan set over low heat, melt the butter, then stir in the white sugar and ground cardamom. Add the chopped rhubarb, stir to coat in the butter and stew for 2-3 minutes then remove from the heat to set aside and infuse.
9. To make the cake, cream together the butter and sugar in a stand mixer with a whisk attachement until pale and fluffy. Add the eggs to the mixture, bit by bit, whisking and scraping down the bowl.
10. Combine the dry ingredients and sift into the egg mixture. Fold in until incorporated.
11. Pour the batter into the prepared cake pan and spread out evenly. Spread the pastry cream evenly on top of the batter.
12. Remove the rhubarb from the syrup and scatter over the cake. Reserve the syrup for drizzling over the cake later.
13. Bake in the preheated oven for 1 hour. A skewer inserted into the middle of the cake should come out clean. Remove from the pan and allow to cool slightly before drizzling with leftover syrup.
14. Cut into slices and serve.
So sweet!