Tag Archives: Spring

Pastry Post-Doc: Norwegian Rhubarb Cake, Rabarbrakake

norwayIn our last CSA box we unexpectedly got some late-season rhubarb, which led us to think of more unusual ways in which to use it than our first instinct, pie. Globally, rhubarb is popular in Scandinavia, especially Norway and among Norwegian-Americans. Rhubarb entered Norway in the 18th century as a decorative plant, but made its way into the kitchen by the 1800s. It was also able to flourish in the harsh Norwegian climate, which added to its popularity. An iconic Norwegian recipe is for Rabarbrakake, or rhubarb cake, a simple cake filled with rhubarb and topped with almonds. Here is a recipe for Rabarbrakake from North Wild Kitchen (pictured below), and you can find other versions from Ramshackle Pantry and Outside Oslo.

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Rabarbrakake from North Wild Kitchen

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Tippaleivät fried cookies for May Day in Finland

finlandThough May 1st, “May Day” goes by pretty much unnoticed in the US, it is a major holiday in Europe, akin to Labor Day. Throughout Northern Europe, along with being a national holiday, it is celebrated as the arrival of Spring, complete with festivals, maypoles and an abundance of tasty foods. In Finland, May Day (called “Vappu” in Finnish) is celebrated with Tippaleivät, which are similar to mini funnel cakes. These simple treats are a perfect light and fluffy (fried!) treat for Spring. Unleash your inner Scandinavian and try making some.

May day celebration in with Finnish  tippaleivät (fried cookies) and sima (sparkling Finnish mead) by kahvikisu

May day celebration in with Finnish tippaleivät and sima (sparkling Finnish mead) by kahvikisu

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