Food Fridays : Rabarberkaka

Food Fridays : Rabarberkaka

By Charlie Tiani

Food Fridays : Rabarberkaka

Welcome to this week's episode of Linnea Lund's Food Fridays where every Friday we share one of our favorite Swedish dishes for you and your loved ones to try at home. Every day should be a time to share and exchange recipes and traditions with family, friends and colleagues. That's why we want to share some of our Swedish culture with you!


Butter and flour a cake tin with a removable bottom. Preheat your oven to 175 degrees (th. 6). In a large bowl, mix the flour, baking powder and sugar. Melt the butter in a saucepan, then add the milk. Then pour the mixture into the bowl and add the eggs. When the batter is smooth, pour it into the mold. Rinse the rhubarb and cut them into dices, then arrange them on the surface of the cake. You can add slivered almonds at your convenience. Bake 30 to 40 minutes in the bottom of your oven.


  • 2 eggs
  • 2.5 dl of powdered sugar
  • 150 g of soft butter
  • 1,5 dl of milk
  • 2,5 dl of flour
  • 1 teaspoon of baking soda
  • 400 g of rhubarb

God smak !