Baked under the Midnight Sun

by tableofcolors

Midsummer is almost here in just a week. The nights are quite light and it is so easy to loose track of time since the kids are not in school. It seems perfectly logical to start washing windows at ten o’clock in the evening as the sun is not telling us to go to bed. Even the children who usually are in bed around eight thirty during the winter are having a hard time settling down. As I write, I can hear the older ones organizing their room after the little ones had visited and turned nearly everything upside down. You probably know how it goes. First there is silence as the little ones are in bliss playing with all of the marvelous treasures that girls of ten and thirteen might have in their room. Chapstick is a favorite! Then there is a loud exclamation and a complaint as they are found out. Next of course, the little ones come to Mama for consolation as their own treasures don’t seem half as interesting! Fortunately their disappointment does not last too long.

rhubarb stalksThe other evening we went rumaging in our rhubarb patch. It was the first time that it could actually be called a patch. Last year we planted the seedlings and it had grown nicely but I hardly dared to pick any last summer. The stalks are thin and we had several flowers that I picked off as is recommended and carried the bouquet inside. It was quite pretty in an untraditional way.

rhubarb flower

I ended up making two versions of this Upside-down Rhubarb cake. The first version had rye flour in it. I didn’t quite get the proportions perfect yet and so it turned out drier than what I was looking for. Version two turned out perfect. Since our babysitter is wheat-free I tried making it so that she could also have a piece. The second version is gluten-free and I used a mix of almond flour and gluten-free flour. If you do not need to make a gluten-free version you may substitute the gluten-free flour with regular flour. I think this recipe will go on my favorite gluten-free recipe list.

chopped rhubarbIt seems as if rhubarb and my blog anniversary go hand-in-hand. Two years ago I started my blog. One of my first posts was on a rhubarb tart that had a brown sugar meringue. A year ago, my Grampa Jim shared a family recipe for a rhubarb tart from my Great-Grandma Reeni. It is still one of my favorite recipes to date. The recipe below received its inspiration last Sunday. We were visiting friends and Maija served a very delicious rhubarb tart. As we had coffee she suggested that I make a version that uses maybe some wholegrain types of flour and perhaps chopped nuts for texture and flavor. This is my version.

rhubarb upside down cakeYou might be able to tell from the lighting in the photo that it is well past ten p.m. It is more than likely closer to eleven pm and the house was finally quiet. And so we enjoyed a piece of rhubarb upside down cake with ice cream and tea. The cake is a bit of a plain-jane, but incredibly delicious!

 

Upside down Rhubarb Cake–Gluten-free

23×23 cm/9″x9″ pan or a round tart pan
50 g butter
1 dl/ 1/2 c/ 85 g brown sugar
1 tsp ground cardamom
50 g/2 oz roughly chopped walnuts
5 dl/2 c chopped rhubarb

Place the butter in the tart or cake pan and place in the heated oven for about five minutes or until melted. Remove and mix in the brown sugar, cardamom, rhubarb and walnuts. Set aside for a minute while making the cake batter.

Cake batter

125 g/4.4 oz softened butter
1 dl/ 1/2 c / 90 g sugar
1/2 dl/ 1/4 c / 50 g brown sugar
2 eggs
2 dl /1 c / 90 g almond flour
1 dl/ 1/2 c / 50 g gluten-free flour
pinch salt
2 tsp baking powder
1 dl/ slightly less than 1/2 c milk

Beat the butter and sugars until light and fluffy. I used my stand mixer with the paddle attachment. An eletric mixer will work just as well. Add in one egg at a time, mixing well after each addition. Mix the dry ingredients together. Alternating, fold in the dry ingredients and milk into the batter. Pour the batter over the rhubarb place into the oven. Bake for 30-35 minutes at 170 C/340 F. If using a fan oven, reduce the temperature to 160 C /320 F.

Serve warm with vanilla ice cream or maybe a little whipped cream.

Today is also Angie’s Fiesta Friday blogging get-together. Often I have not been able to participate as our schedules have not matched up but today it worked out. And so, I am bringing my rhubarb cake baked under the midnight sun. The people of the nordic countries do not sleep during the summer months. Come autumn, the early evenings are quite inviting. Check out her blog, The Novice Gardener, for a collection of recipes.

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