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Rhubarb Cake

A layered cold dessert: rhubarb compote layered with butter-toasted, sugared rusk in a deep dish and topped with stiffly whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 483 (falt i det fri)

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About the dish

A "veiled peasant girls" made with rhubarb, from the dessert chapter of Erken's "Stor kokebok" (1914). The cake requires no baking and was a typical spring dessert when the rhubarb came up in the garden. Note that sugar is needed both for the compote and for toasting the rusk.

How to make it

  1. 1

    Cook the compote

    Peel the rhubarb stalks, cut them into small pieces, and layer them with sugar in an acid-resistant pot. Cook to a smooth compote and adjust with sugar to taste. Chill completely.

  2. 2

    Toast the rusk

    Crush the rusk and toast it light brown in the butter together with 50 g sugar. Let cool.

  3. 3

    Assemble

    Layer the compote and toasted rusk in a deep dish.

  4. 4

    Cream on top

    Fold stiffly whipped cream over the cake once everything is cold. Serve cold.

  5. 5

Changes from the original

The amount of sugar is split between compote and rusk; "enameled pot" retained as an instruction for an acid-resistant pot; cream measurement given in deciliters.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 483) → 1949 (korrekturlest, s. 554)~41% av teksten endretfjernetlagt til
1 kg. rabarberstilker rabarbrastilker 125 gr. kavringer 25 gr. smør 50 gr. sukker ¼ l. 14 1. kremfløte. Rabarberstilkene flaaes, Rabarbrastilkene flåes, skjæres smaat smått op og lægges legges i emaljert gryte lagvis med sukker; kokes til en jevn kompot, kompott, sukker efter smak. Kavringerne Kavringene støtes og ristes rists med smørret smøret og sukkeret ganske lysebrunt. Lægges Legges lagvis i et dypt fat og overheldes, naar overhelles, når det er koldt, med stivvispet fløte. Til 4 å 6 personer.

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Frequently asked questions

Why an enameled pot for rhubarb?
Rhubarb is very tart and can react with unenameled metal, giving a metallic taste and discoloration. The original 1914 recipe therefore specifies an enameled pot.
How are the rusk crumbs made?
125 g rusks are crushed to crumbs and toasted together with 25 g butter and 50 g sugar until quite light brown. This makes them crisp and caramelized.
Can I assemble the cake while the compote is hot?
No. The recipe says the layers in the deep dish should be cold before you top with stiffly whipped cream (¼ l heavy cream), otherwise the cream melts and the crumbs go soggy.
How much sugar goes in the compote?
The rhubarb stalks are peeled, cut up, and layered with sugar, then cooked to a smooth compote. The sugar is adjusted to taste, since the tartness varies with the rhubarb.

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