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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 483) → Modernised~85% of the text changedremovedadded
1 kg. rabarberstilker kg rabarbrastilker. 125 gr. kavringer g kavring (støtt). 25 gr. smør g smør. 50 gr. g sukker ¼ l. (til kavringen). 150 g sukker (til kompotten, etter smak). 2,5 dl kremfløte. Rabarberstilkene flaaes, skjæres smaat op og lægges Flå rabarbrastilkene, skjær dem i emaljert gryte små stykker og legg dem lagvis med sukker; kokes sukker i en syrefast kjele. Kok til en jevn kompot, sukker efter smak. Kavringerne støtes kompott og ristes smak til med smørret sukker. Avkjøl helt.. Støt kavringen og sukkeret ganske lysebrunt. Lægges rist den lysebrun i smøret sammen med 50 g sukker. Avkjøl.. Legg kompott og ristet kavring lagvis i et dypt fat og overheldes, naar det fat.. Vend stivpisket kremfløte over kaken når alt er koldt, med stivvispet fløte. kaldt. Serveres kald..

Note on Modernised

Sukkermengden delt mellom kompott og kavring; «emaljert gryte» beholdt som anvisning om syrefast kjele; fløtemål oppgitt i desiliter.

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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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