Hello everyone and a warm welcome to our silent vlog. Today we share our slow Reset Day on the Swedish west coast in the first days of early summer. You can come along with us and have coffee under the blooming lilac while we plan our slow day. We will harvest our asparagus that has grown for a couple of days and has become really huge, and our rhubarb is also really ready to harvest. We pick some lilacs for a bouquet and bake a rhubarb cake. Finally we will have a Swedish Fika together under the lilac in the afternoon and just enjoy the moment.
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RHUBARB CAKE
Ingredients:
2 eggs
1 dl sugar
1 tsp vanilla sugar
1 ½ dl flour
½ liter of rhubarb
Refrigerated butter
Pearl sugar
Set the oven to 175 degrees C
Beat eggs, sugar and vanilla sugar white and fluffy
Add the flour and stir well but gently
Stir in the rhubarb
Pour the batter into a greased form
Cover the cake with thin slices of refrigerated butter (use a cheese grater)
Sprinkle generously with granulated sugar
Put the cake in the oven for about 40 minutes
Try with a skewer, the cake should be dry
Take out the cake
Good to eat both warm and cold
Serve with cold custard, cream or ice cream.
Enjoy!
00:00 Intro
00:25 Morning coffee under the lilac
01:30 Harvesting the asparagus
02:53 Harvesting the rhubarbs
04:07 Baking a rhubarb cake
07:56 Picking a bouquet of lilacs
08:41 A Swedish Fika under the lilac