Last rhubarb of the season

Sorry about the scarce posting lately, I guess we haven't been in a blogging mood. While we wait for inspiration to return, I'll give you the recipe for a delicious rhubarb cake. I made it from the last fresh rhubarb of the season that dad brought me from his garden. I decided to make a rhubarb cake with some lovely oriental flavors: pistachios, cardamom and rose. A final taste of summer while rain beats on the windows and the days are shrinking away...



Oriental rhubarb cake
(adapted from Allt Om Mat)

For the crumble:
1½ dl pistachios
1 dl flour
1 tsp ground cardamom
½ dl sugar
100 g cold butter

For the cake:
2 large rhubarb stalks
½ tbsp rose water
175 g butter
2½ dl sugar
2 eggs
2½ dl sour cream
5 dl flour
2 tsp vanilla sugar
1 tsp baking powder

Set the oven to 175°C.
Make the crumble: in a mixer, combine flour, sugar and cardamom. Add the pistachios and mix until the nuts are coarsly chopped. Add the cold butter in small cubes and run the mixer until you have a crumble. Cover and place in the fridge until later.
Peel the rhubarb and cut the stalks into pieces of about 2 cm. Place in a bowl, sprinkle with rose water and set aside while you make the cake batter.
Mix butter and sugar until the mixture is light and airy. Add the eggs and mix them in. Add the sour cream. Mix the dry ingredients and add them to the batter. Do not overmix!
Spread the batter into a buttered and breaded springform pan with a diameter of about 25 cm. Poke the rhubarb pieces down into the batter.
Place in the lower part of the oven about 30 minutes. Remove the pan from the oven, sprinkle the crumble over the cake and bake for another 30 minutes or until a toothpick comes out dry.