Christine Rudolph, Susie Theodorou

Rabarberkage

Rhubarb and Marzipan Cake

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Preparation info
  • Serves

    10

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
Copenhagen Cult Recipes
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

This recipe, adapted from chef and cookbook author Mikkel Karstad’s beautifully delicious cookbook Gone Fishing, usually calls for apples, but feel free to change the fruit according to the seasons – we opted for rhubarb.

Ingredients

  • 500 g rhubarb, sliced into 5cm long pieces, about 2.5mm thin
  • 1 tsp ground cinnamon
  • 1

Method

Preheat the oven to 170°C (340°F). In a bowl, toss the sliced rhubarb with the cinnamon and sugar, then leave for at least 20 minutes.

Meanwhile, mix the butter, sugar and marzipan in a food processor until smooth. Gradually add the eggs, then the flour and lemon rind. Spread t