Rhubarb Crumble Sheet Cake



GUEST RECIPE from Green Kitchen Stories
I am using their library photo until I can take my own!

Swedish Fika


How have we been blogging for almost ten years and I still haven't told you about one of our most Swedish traditions. Fika is an important part of our culture. It's a cherished break to chat with friends, family or colleagues over coffee or tea and a home baked sweet treat. It reflects the Swedish ideal of slowing down to appreciate life’s small joys and is also a good demonstration of the Swedish shyness. You see, we Swedes are not as social or outgoing as Americans or Southern Europeans, so most social gatherings start with a fika as an unofficial way to get to know each other.

Rhubarb Cake
We have a super exciting competition lined up today but before we get into that, let us tell you about the perfect cake for your next fika break. This Rhubarb Crumble Sheet Cake is made for sharing and it is a combination of two good things – a cake and a crumble. It has a soft and spongy gluten free almond base, a layer of delicious and tangy rhubarb and is topped with a crunchy and sweet sunflower crumble. We are sharing both a more traditional version of this cake and a hippie vegan version with dates instead of coconut sugar and aqua fava instead of eggs. So head into the kitchen and bake this and then bring it to your colleagues for a Swedish fika.


Ingredients

Rhubarb Layer
3-4 rhubarb stalks (200 g / 7 oz)


2 tbsp coconut sugar


2 tbsp lemon juice


1 tsp fresh grated ginger

  Almond Cake
100 g / 1 cup almond flour


100 g / 3/4 cup rice flour


1 1/2 tsp baking powder


1 tsp ground cardamom


1/2 tsp salt


100 g / 3 1/2 oz butter


120 ml / 1/2 cup coconut sugar


120 ml / 1/2 cup yogurt


3 eggs


zest from one lemon

Topping
60 g / 1/2 cup sunflower seeds


50 g / 1/2 cup almond flour


3 tbsp butter


2 tbsp coconut sugar
 




AND THIS IS WHAT YOU DO....


1. Set the oven to 180°C / 375°F and cover a 20 x 25 cm / 8 x 10 inch baking sheet with baking paper.

2. Chop the rhubarb into 1 cm / 1/2 inch pieces (we made a few pieces a little longer because it looked pretty).

3. Add lemon juice and ginger, sprinkle with coconut sugar and toss until everything is mixed and coated. Leave to infuse while preparing the cake.

4. Sift together almond flour, rice flour, baking powder, cardamom and salt in a mixing bowl.

5. Beat butter and sugar in a separate bowl.

6. Add eggs and beat until fluffy.

7. Stir through the yogurt and lemon zest and then fold the butter mixture into the flour mixture.

8. Spread the batter evenly into the sheet.

9. Top with the rhubarbs.

10. Stir together the topping ingredients and crumble it over the cake, leaving spots of rhubarb to shine through.

11. Bake for 40-50 minutes or until it has a golden brown crust.

12. Let cool for a bit before cutting it up. Serve with berries, whipped thick yogurt or cream.