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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

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