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Old-fashioned Danish Rhubarb cake served in glasses with whipped cream on top

Old-fashioned Danish Rhubarb Cake

Recipe for Old-fashioned Danish Rhubarb Cake
A traditional Danish dessert recipe. The dessert consists of a rhubarb pudding, a sweet and crunchy crumble, Danish macaroons, whipped cream, and almond flakes on top. A classic Danish summer dessert, that the whole family loves.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling and serving: 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Danish
Servings 4 people
Calories 604 kcal

Ingredients
  

Rhubarb pudding:

  • 500 g rhubarb
  • 180 g sugar possibly more depending on the sweetness of the rhubarb
  • 1 tsp vanilla paste
  • 1 dl water
  • 1 tbsp potato starch
  • ½ dl water

Crumble:

  • 25 g butter
  • 25 g sugar
  • 50 g bread crumbs or oatmeal

Serving:

  • 6 danish macaroons
  • 2.5 dl whipping cream
  • 20 g almond flakes

Instructions
 

Rhubarb pudding:

  • Wash the rhubarb and cut it into 1-2 cm slices.
  • Put rhubarb, sugar, vanilla paste, and 1 dl water in a saucepan and bring to a boil.
  • Let the compote cook under a lid for approx. 20 minutes. Add more sugar if necessary, you have to taste it. When the rhubarb is well cooked out, the pudding should be thickened a little.
  • Stir potato starch into ½dl of water and pour it into the pudding while stirring. Add the thickener until you are satisfied with the consistency of the pudding. Remember it gets a little thicker when it cools down.
  • Take the pudding off the heat and let it cool in a bowl before putting it in the fridge. Sprinkle a little sugar on top so that it does not form a skin.

Crumble:

  • Melt the butter in a frying pan.
  • Put bread crumbs and sugar on the pan and fry it over medium heat until the crumble is golden, it takes about 5-10 minutes. Place the crumble to cool on a piece of baking paper.

Serving:

  • Whip the cream to a light and fluffy whipped cream.
  • Serve the dessert in a serving glass or in a large bowl, the procedure is the same.
  • First, put a layer of rhubarb pudding in the bottom, and then put a layer of crumble on top. Crush the danish macaroons and spread them on top of the crumble. Now put another layer of rhubarb pudding on top, and finally whipped cream. Sprinkle with almond flakes on top and now the dessert is ready to serve.

Nutrition

Calories: 604kcal
Keyword Danish dessert, Dessert, Dessert in a glass, dessert with rhubarb, rhubarb compote cake, Summer dessert
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