Coinneach MacLeod

Rabarbrakake

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Preparation info
    • Difficulty

      Easy

Appears in
The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands
The Hebridean Baker

By Coinneach MacLeod

Published 2021

  • About

I don’t know why, but the word for rhubarb in Gaelic – rùbrab – is my favourite! In Norwegian, it’s rabarbra. So here’s my Norwegian rhubarb cake.

Ingredients

  • 75 g butter
  • 75 g sugar
  • 1 egg

Method

Preheat the oven 180°C/350°F. Grease and line a 15cm round tin.

Cream your butter and sugar together until pale, then whisk in your egg and egg yolk.

Remove the seeds from the cardamom pods and grind in a pestle and mortar. Add along with the flour, baking powder, almon