Estonian Rhubarb Cake v.2

After I made Biskviikattega Rabaribrokook, Estonian rhubarb cake, last week, Jake declared it "better than rhubarb pie" and I decided to include it in my trio of desserts for our dinner party. He had one request, though - make it more tart. So, here's take two on the Biskviikattega Rabaribrokook. I reduced the sugar, used fresh lemon juice - instead of lemonade - and added lemon zest. A delicious success...


Part I

6 stalks of rhubarb, cleaned, trimmed, and sliced into 1/2" chunks
1/2 C organic granulated sugar

Roll the rhubarb in sugar and set aside.

Part II
2 C white whole wheat flour
1/2 C powdered sugar
2/3 C butter, softened
2/3 C olive oil
pinch of pink Himalaya salt
1 T cold water

Preheat oven to 350. Place flour, powdered sugar, and salt into a mixing bowl. Rub in butter and oil till the mixture resembles coarse breadcrumbs. Stir in water until the mixture forms a ball.

Press the dough into a 9"x13" baking pan and bake for 20 minutes until golden brown.

Part III
4 eggs
1-1/2 C organic granulated sugar
1/4 C white whole wheat flour
1/2 t baking powder
1/4 C freshly squeezed lemon juice
zest from 1 lemon

Beat together the eggs, sugar, flour, baking powder, and lemon juice in a bowl till smooth and combined. Stir in lemon zest.

Spoon the sugared rhubarb over the base then pour lemonade mixture over that. Bake for another 25 minutes. Leave to cool.