Summer recipe: Easy rhubarb cake

It’s that time of year again - rhubarb is in season and the beautiful red stalks with the giant leaves can be found on every market and in many supermarkets as well. I have resorted to frozen rhubarb before, which wasn’t bad at all to make a compote. But why buy the frozen stuff when you can have the real deal? And rhubarb just smells so amazing when you wash, peel and cut it…

So yesterday, I was desperately craving some pie or cake, but I also didn’t want to make a huge fuss. This easy recipe came just right. It’s whipped up really quickly and the smell as it bakes is incredible, not to mention the taste… we couldn’t wait for it to cool down, so we indulged in the first piece as it was still warm from the oven, and served it with a scoop of vanilla ice cream - yum!


Easy rhubarb cake

(adapted from Kari’s Kitchen)


for a 28cm baking form

1 pound fresh rhubarb, diced

1 cup sugar

2 cups all-purpose flour

1 cup skyr (or greek yoghurt)

2 eggs, slightly beaten

1 tsp. baking powder

2 tbsp. milk

a pinch of salt

butter or grease for the baking form

Processed with Moldiv

Pre-heat the oven to 165 degrees Celsius. Wash the rhubarb stalks, peel them and cut them into small dices. In a small bowl, beat the eggs with a fork until combined. In a large bowl. mix sugar, flour, baking powder and salt. Add the eggs and skyr. Since skyr is quite stable, the mixture can be very thick. You can add a bit of milk to make it a little smoother. Fold in most of the rhubarb and transfer to baking form, topping off with the remainder of the rhubarb cubes. Bake for 40-45mins. I highly recommend to serve this cake warm with whipped cream or some vanilla ice cream!


Hello summer, meet my quick home-made bruschetta!

Okay, I know it’s not quite sommer yet, but I just love spring and summer, sun, warmth, trees springing with green, birds singing, the sound of little motor boats and the smell of barbecue coming in through the open balcony door on a warm weekend!

We also decided that barbecue season has begun. We actually already barbecued a pork tenderloin last week, but it wasn’t warm enough to eat outside. But this weekend, it is! And so we decided to throw some sausages on the grill (Danes and Germans just love their sausages!). On the side, we just had a small salad, some bread, hummus and some quick, home-made bruschetta, which is super easy to make and soooo tasty. My only regret is that I forgot to buy some mozzarella…

This recipe doesn’t really count as a recipe, because I won’t be able to give exact measurements and amounts, but I’ll try to be as precise as possible.

20140426 Bruschetta ingredients

Quick and easy bruschetta

(for 2 persons,  as a side or starter)

8 slices of baguette or ciabatta bread

ca. 250g cherry tomatoes

1 small red onion

2 tbsp. olive oil, plus a bit more for roasting the bread

(if you like, some fresh garlic)

a handful of fresh basil leaves

salt, pepper

20140426 Bruschetta tomatoes

Chop the tomatoes into small cubes and put in a strainer. This will remove some of the excess liquid, because you don’t want it to become too soup-y! Chop the onion into small pieces as well. Wash the basil leaves and finely hack them. If you like garlic, use a garlic press or chop into very fine cubes. Mix it all together. Add salt, pepper, and 1-2 tbsp. olive oil.

20140426 Bruschetta ingredients 2

I like the taste better if you let the mixture sit in the fridge for a couple of hours, but if you don’t have the time, you can also use it right away.

20140426 Bruschetta ready

To prepare the bruschetta, put some olive oil on one side of each slice of baguette/ ciabatta (you can drizzle it on carefully or use a pastry brush). Roast the bread either in the oven (use a grill function) or directly on the grill. If you roast it in the oven, the olive-oil-side is up, on the grill, it’s down.

20140426 Bruschetta grill

When the bread is a bit crispy (not too black of course), take it off the grill and generously spoon the tomato mix on top. Ready to serve and enjoy!

20140426 Bruschetta ready 2