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Sunday Rhubarb Cake

Rhubarb cake from 1914: rhubarb cooked just tender in sugar, placed in a dish and covered with a fluffy egg custard of cream, milk, potato starch, egg yolks, and stiffly whipped whites, baked pale golden. Served with a jelly made from the rhubarb juice, or with cream and a thickened juice sauce.

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

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About the dish

Erken's more festive version of rhubarb cake, from the dessert chapter of Stor kokebok (Great Cookbook) (1914). The rhubarb is cooked just tender in sugar, placed in a dish, and covered with a fluffy egg custard that is baked golden. The leftover juice is used either for a jelly over the cake or as a thickened juice sauce alongside – typical of Erken's thrifty household thinking.

How to make it

  1. 1

    Cook the rhubarb

    Clean the stalks and cut them up, not too small. Layer them with 500 g sugar in an acid-proof pot and let them cook just tender.

  2. 2

    Place in the dish

    Lift the rhubarb out with a slotted spoon and place it in a greased ovenproof dish. Save the juice.

  3. 3

    Cook the custard

    Whisk the cream, milk, and potato starch together cold and bring to a boil. Whisk the egg yolks with 125 g sugar and vanilla powder for about 15 minutes, and pour the hot mixture in while stirring.

  4. 4

    Reheat

    Return everything to the pot and bring just to a boil while stirring constantly. Take the pot off the heat.

  5. 5

    Fold in the whites

    Whip the egg whites stiff and fold them gently into the custard.

  6. 6

    Bake

    Pour the custard over the rhubarb in the dish and bake in a hot oven, about 190 °C (375 °F), until the cake is pale golden, about 30–35 minutes.

  7. 7

    Garnish

    Strain the rhubarb juice. Dissolve 8 gelatin sheets in 5 dl juice and pour the jelly over the cold cake, or garnish the cake with stiffly whipped cream and thicken the juice with 1 tsp potato starch into a sauce served alongside.

Changes from the original

Cream and milk measurements given in deciliters (the original's fraction is unclear in print); "omelet mold" modernized to ovenproof dish; oven temperature (about 190 °C (375 °F)) and baking time specified; gelatin sheets kept, but the amount of juice 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. 555)~42% av teksten endretfjernetlagt til
2 kg. rabarberstilker rabarbrastilker ½ kg. sukker 1 teske teskje vaniljepulver ¼ ½ l. fløte ¼ l. melk 20 gr. potetesmel 6 egg 125 gr. sukker. Stilkene renses og skjæres op, ikke for smaat, lægges smått, legges i emaljert gryte lagvis med sukkeret (½ kg.). Tages Kokes nettop møre. Tas op med hulslev og lægges legges i en omeletform. omelettform. Fløten, melken og potetesmelet vispes koldt sammen, gives gis et opkok, heldes helles i eggeblommerne, eggeplommene, som er vispet ¼ time med 125 gr. sukker; alt haves tilbake i gryten, gives saavidt et opkok, — rør vishet hele tiden. Tages Tas av ilden, varmen, og de stivvispede hviter røres forsigtig forsiktig i. Kremen heldes helles over rabarberen rabarbraen i formen, denne sættes settes i varm ovn; stekes lys gulbrun. Saften fra rabarberen rabarbraen kan siles, og i ½ liter saft opløses 8 plater gelatin; gelatín; denne gele heldes gelé helles over, naar kåken når kaken er kold, eller kåken kaken kan pyntes med stivvispet fløte. Saften jevnes da med en teske teskje potetesmel og serveres til kåken. kaken.

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Frequently asked questions

How much rhubarb and sugar do I need?
2 kg rhubarb stalks and ½ kg sugar for the rhubarb, plus 125 g sugar for the egg custard. The stalks are cleaned, cut up (not too small), and layered with the sugar in an enameled pot.
How do I make the custard that is poured over?
Whisk ¼ l cream, ¼ l milk, and 20 g potato starch together cold, bring to a boil, and pour it into the egg yolks whisked for ¼ hour with 125 g sugar. Return everything to the pot, just to a boil while stirring constantly. Take off the heat and fold the stiffly whipped whites in gently.
What do I do with the juice from the rhubarb?
The juice can be strained off and used further: dissolve 8 sheets of gelatin in ½ liter of juice to get a jelly for the cake. The rhubarb itself is lifted out with a slotted spoon and placed in the baking dish.
How long and how is the cake baked?
The dish is placed in a hot oven and the cake is baked until it is pale golden brown. Expect around 2 hours in total for the whole recipe including preparation. The recipe is from Henriette Schønberg Erken's Stor kokebok (Great Cookbook) (1914), p. 483, and makes 8 servings.

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