Skip to main content

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.

Comments

  1. Better than rhubarb pie? I've got to try some. Rhubarb pie is just about one of my most favorite sweets ever!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P