Comments on: Rhubarb Crumble Sheet Cake + Swedish Fika Contest

By: Hana

Hana — Wed, 26 Feb 2020 16:51:40 +0000

This cake looks just so wonderful! I adore rhubarb :)

By: Maria Beatrix

Maria Beatrix — Tue, 30 Jul 2019 18:18:27 +0000

Hi! Yours is a really amazing blog. How could i not find it before?
Anyway, i’m writing to say that although we don’t have ruibarbs in Brasil, we do have a Fika Café! It is in São José dos Campos, a small town between Rio and São Paulo. I love the place! It’s very charming. Recently, they opened a branch in Rio. The owner said she chose the name Fika because it meant a break for coffee, slow food, a moment to share with friends. Gess she was right! If you want to check them out their Instagram is @fikacafes

By: thefolia

thefolia — Fri, 31 May 2019 13:05:58 +0000

Viva la fika and crumbles! I’ve been “fikaing” almost daily now with my four year old. She’s out for summer now and have been enjoying some down time with her and even our cats. It’s inspiring her to “cook” up a few recipes in her play kitchen too…thank you for sharing this wonderful tradition and the crumble….I simply love making crumbles and I crunch up stale granola in lieu of flour…I can’t waste any morsels. Happy gatherings!

By: ben

ben — Wed, 29 May 2019 11:11:57 +0000

Wow this looks amazing

By: Alexandra

Alexandra — Wed, 22 May 2019 20:03:05 +0000

Hey guys, thank you so much for the recipe! The timing was so great – I’ve been thinking about making a birthday cake for my mother in law, and there it was, such a gorgeous cake! I wonder if it matters which type of rice flour I’d use – whole-grain or white rice? And have you tried to bake this cake with spelt flour? How would the quantity of liquid vary? Thank you so much!

By: Drouet Sophie

Drouet Sophie — Tue, 21 May 2019 19:48:26 +0000

If only I come back to Sweden and explore Stockholm with the taste of Swedish food. I would like to show this to my husband. And have another experience for my customers and my web site.

By: Claire

Claire — Sun, 12 May 2019 23:17:59 +0000

This was soooooo delicious! We made a hybrid version due to allergies, no to eggs and rice, yes to dairy, and was phenomenal. Rice flour substituted for a mix of buckwheat and quinoa flours worked for me. Perfect Mother’s Day treat to share with my baby girl. The dates add such a delicious flavor. Thanks David and Luise!

By: Green Kitchen Stories

Green Kitchen Stories — Mon, 06 May 2019 18:05:57 +0000

In reply to Dani. Oh, that was just a typo. We used coconut oil in the vegan version. Have changed the recipe now. Thanks for pointing it out. And remind me not to proofread recipes late at night ;)

By: Dani

Dani — Mon, 06 May 2019 08:53:08 +0000

Rhubarb in a vegan cake! That’s great. Thank you so much for the receipt. One question: For the topping of the vegan version you include butter? What could I use instead? Thanks!

By: Green Kitchen Stories

Green Kitchen Stories — Sat, 04 May 2019 19:14:57 +0000

In reply to Antonella.

I think that would work. The sugar makes a fluffier crumb than dates but since that recipe also has eggs I don’t think there will be a massive difference. And the flavor is great either way.
/D&L