The combination of vanilla and rhubarb makes rhubarb square very popular during the summer and it's perfect to bring in the picnic basket.



(about 28 squares)

For the topping:


75g cold butter
125g regular wheat flour
75g demeras sugar

For the cake:


400g rhubarb cut into 2cm large pieces
200g powdered sugar
175g room-warm butter
175g flour
2 tsp baking powder
Fine shredded orange
3 eggs.



Turn on the oven to 180 ° C.

Put rhubarb and 25g of sugar in a saucepan and simmer on low heat until the rhubarb has softened, about 7-8 minutes.

Dress a rectangular oven pan with baking paper (27x17,5cm)

In a mixer - if you have one - mix butter and flour briefly to make crumbs. Add the demeras sugar and pulse a few more times. It becomes a coarse crumb mixture, like a crumb pie.

For the cake, mix the butter, the rest of the sugar, flour and baking powder, orange peel and eggs in a bowl or mixer until you have an even batter.

Gently mix the rhubarb that has cooled off a little and pour into the pan.

Sprinkle over the crumb blade and gently press it down with the back of a large spoon.

Bake in the oven for 50-55 minutes. Allow to cool for 5-10 minutes on grill before slicing the squares and serving. Or store in an airtight jar and bring along for the picnic!


Image borrowed from tessanbakar.se

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