Biskviikattega Rabaribrokook (Estonian Rhubarb Cake) has displaced rhubarb pie as my family's favorite dessert...ever. That's saying something. Wow.
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.
2 C white whole wheat flour
1/2 C powdered sugar
2/3 C butter, softened
2/3 C olive oilpinch 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.
4 eggs2 C organic granulated sugar
1/4 C white whole wheat flour1/2 t baking powder
1/4 C strawberry lemonade (the original recipe called for lemon juice, but I wanted something pink!)
Beat together the eggs, sugar, flour, baking powder, and lemonade in a bowl till smooth and combined.
Spoon the sugared rhubarb over the base then pour lemonade mixture over that. Bake for another 25 minutes. Leave to cool.
Post a Comment