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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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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~88% of the text changedremovedadded
2 kg. rabarberstilker ½ kg. kg rabarbrastilker. 500 g sukker (til rabarbraen). 1 teske ts vaniljepulver ¼ l. fløte ¼ l. melk (eller vaniljesukker). 2,5 dl fløte. 2,5 dl melk. 20 gr. potetesmel g potetmel. 6 stk egg (delt i plommer og hviter). 125 gr. sukker. Stilkene renses g sukker (til eggekremen). 8 plater gelatin (til gelé av rabarbrasaften, valgfritt). 1 ts potetmel (hvis saften skal jevnes til saus i stedet). kremfløte til pynt (valgfritt). Rens stilkene og skjæres op, skjær dem opp, ikke for smaat, lægges i emaljert gryte smått. Legg dem lagvis med sukkeret (½ kg.). Tages op 500 g sukker i en syrefast kjele og la dem koke så vidt møre.. Ta rabarbraen opp med hulslev hullsleiv og lægges legg den i en omeletform. Fløten, melken smurt ildfast form. Ta vare på saften.. Visp fløte, melk og potetesmelet vispes koldt sammen, gives potetmel sammen kaldt og gi det et opkok, heldes i eggeblommerne, som er vispet ¼ time oppkok. Visp eggeplommene med 125 gr. sukker; g sukker og vaniljepulver i ca. 15 minutter, og hell den varme blandingen i under omrøring.. Ha alt haves tilbake i gryten, gives saavidt kjelen og gi det så vidt et opkok, — rør oppkok mens du rører hele tiden. Tages Ta kjelen av ilden, varmen.. Visp eggehvitene stive og de stivvispede hviter røres forsigtig i. Kremen heldes vend dem forsiktig inn i kremen.. Hell kremen over rabarberen rabarbraen i formen, denne sættes formen og stek i varm ovn; stekes ovn, ca. 190 °C, til kaken er lys gulbrun. Saften fra rabarberen kan siles, og gyllen, ca. 30–35 minutter.. Sil rabarbrasaften. Løs 8 gelatinplater i ½ liter 5 dl saft opløses 8 plater gelatin; denne gele heldes over, naar kåken er kold, og hell geléen over den kalde kaken, eller kåken kan pyntes pynt kaken med stivvispet fløte. Saften jevnes da stivpisket fløte og jevn saften med 1 ts potetmel til en teske potetesmel og saus som serveres til kåken. ved siden av.

Note on Modernised

Fløte- og melkemål oppgitt i desiliter (originalens brøkangivelse er utydelig i trykket); «omeletform» modernisert til ildfast form; ovnstemperatur (ca. 190 °C) og steketid presisert; gelatinplater beholdt, men mengde saft oppgitt i desiliter.

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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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