Rabarberkage is a traditional rhubarb cake originating from Denmark. Although there are many recipes, the cake is usually made with a combination of rhubarb slices, flour, eggs, cinnamon, sugar, butter, and lemon zest. The rhubarb slices are first mixed with cinnamon sugar and left to rest for a while.

The butter, sugar, eggs, flour, and lemon zest are mixed into a batter that’s spread in a baking tin. The batter is topped with rhubarb slices, and the cake is baked until the fruit becomes caramelized and the cake sets. Once cooled, the cake is served warm or at room temperature, and it’s recommended to accompany it with a dollop of crème fraîche.