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Rhubarb tart

A shortcrust base in a springform tin is filled with rhubarb compote and a custard of soured cream, egg yolks, sugar and stiffly whisked egg whites, baked lightly and dusted with sugar. From Erken's Stor kokebok (1949), p. 871.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 871 (falt i det fri)

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About the dish

Rhubarb tart shows how rhubarb was used in cakes and desserts in the book, here with a custard of soured cream.

How to make it

  1. 1

    Make the base

    Work the flour, butter, egg, sugar, baking powder and vanilla sugar together into a dough. Let it rest for ½ hour. Roll it out fairly thick and lay it in a greased cake tin.

  2. 2

    Bake the base

    Bake the base pale yellow in a hot oven and let it cool.

  3. 3

    Make the custard

    Mix the egg yolks, soured cream and sugar. Whisk over heat until the custard thickens well. Cool, then fold in the stiffly whisked egg whites.

  4. 4

    Fill and bake

    Put rhubarb compote in the tin and cover with the custard. Bake quite lightly, until pale golden brown.

  5. 5

    Serve

    Dust with sugar. Serve with whipped cream if you like.

Changes from the original

Tablespoons are written as tbsp, and ¾ l is converted to dl. The text gives no oven temperature and none is added. The "egg yolk" in the custard is read as the yolks of the three eggs.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 871)~80% of the text changedremovedadded
210 g hvetemel. gr. hvetemel 120 g smør. gr. smør 1 stk egg (til bunnen). 60 g gr. sukker (til bunnen). 1 ts toppet teskje bakepulver (toppet). 1 ts vaniljesukker (toppet). 7,5 dl sur fløte (¾ l, til kremen). 3 stk egg (plommer og hviter skilt, til kremen). 3 ss sukker (til kremen). rabarbrakompott (til fyll). sukker (til å strø over). stivpisket fløte (til servering, valgfritt). Arbeid mel, smør, egg, sukker, bakepulver og vaniljesukker sammen til en deig. La den hvile i toppet teskje vaniljesukker. Alt arbeides sammen, deigen hviler ½ time. Kjevle time hvorefter den kjevles ut litt tykt og legg den legges i en smurt bløtkakeform.. bløtkakeform. Stek bunnen den lysegul i varm ovn og la den avkjøles.. Bland eggeplommene, den sure avkjøl den. Krem: ¾ l. sur fløte 3 egg 3 spiseskjeer sukker. Eggeplommen, fløten og sukkeret. Pisk sukkeret blandes og piskes over varmen til kremen det tykner godt. Avkjøl og vend inn godt, avkjøles, tilsettes de stivpiskede eggehvitene.. Legg rabarbrakompott eggehviter. Rabarbrakompott legges i formen og dekk formen, dekkes med kremen. Stek kremen og stekes ganske lett, til kaken er lysegulbrun.. Strø sukker over. Server skal være lysegulbrun. Strøes med sukker. Serveres med stivpisket fløte om du man vil.

Note on Modernised

Spiseskjeer er skrevet som ss, og ¾ l er satt i parentes. Ovnstemperatur oppgis ikke i teksten og er ikke lagt til. «Eggeplommen» i kremen er tolket som plommene fra de tre eggene.

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Frequently asked questions

How long does the dough rest?
Half an hour.
What goes in the base of the cake?
Rhubarb compote, which is covered with the custard before baking.
How is the cake served?
Dusted with sugar and, if you like, with whipped cream.

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