RHUBARB SQUARE

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

INGREDIENTS

 

(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.

HOW TO

 

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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