Rhubarb Cake with Almond Cover - Rabarberkaka med mandelglasyr

RHUBARB CAKE WITH ALMOND COVER

Rabarberkaka med mandelglasyr

1 cake

Almond cover:

3½ oz butter

2.6 oz flaked almonds

0.6 cup sugar

2 tablespoons flour

2 tablespoons regular milk

1 tablespoon vanilla sugar

Cake:

6.2 oz butter

1 cup sugar

2 eggs

1 cup sour cream

2 cups flour

2 teaspoons vanilla sugar

1 teaspoon baking powder

approx 14 oz rhubarb

Preheat oven to 347F.

Mix all ingredients for the almond cover, except for vanilla sugar, in a saucepan. Simmer for a minute while stirring. Remove from heat and stir in vanilla sugar. 

Rinse and trim the rhubarb. Cut in pieces, approx 1 inch long. Stir butter and sugar until light and fluffy. Add the eggs and stir a little more. Stir in the sour cream. Mix the dry ingredients and quickly stir them into the batter. Spread out in a well-greased, floured springform pan, diameter approx 11 inches. Gently press the rhubarb pieces tightly in the batter.

Bake in the lower part of the oven for 45 minutes. Spread the almond cover over the surface and bake for another 15 minutes. Serve with vanilla sauce, ice cream or lightly whipped cream with the cake.

Enjoy!

Bella