Ok so confession time, this is the first one that was dual purpose. We have a huge rhubarb plant in our backyard and after making some things with it already still had a ton of rhubarb pulp leftover. My wife suggested we look for a recipe that could use some of this rhubarb up and also go towards one of my 30 recipes, so here we are!
Rabarbrakake is an airy Norwegian rhubarb cake made by blending raw rhubarb right into the batter. And then setting raw rhubarb cuts on top. The airiness comes from folding in whipped egg whites into the blended batter.
This is my second meal that was a baked item (Country 3: Alfajores), my wife is normally the baker in our household and I think this time that showed a little bit. I used the rhubarb pulp in this recipe as a substitute for raw rhubarb and I think that caused it to be a little too wet. I baked it for 20 mins longer than what the recipe called for and even after that it still came out just slightly undercooked (cooked enough to eat but not enough to get the right cakey texture).
Undercooking it aside, it still tasted really good! It was very rhubarb-y and not too sweet, which made it perfect for serving with ice cream like the photo shows.
Overall, tasty but looking forward to trying this again and making a better version. Maybe once this is done I will make a revisited series where I try and improve or modify on some of these.
Thanks again for reading, looking forward to the next meal and as always, find the updated map and more photos below.
Cheers,
Brandon
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