Estonian Rhubarb Cake

Biskviitkattega Rabarberikook, or Estonian Rhubarb Cake, is a beloved traditional dessert in Estonia. Featuring a shortbread pastry base, topped with tangy rhubarb and moist sponge that bakes to golden perfection.

Ingredients and substitutions for Estonian Rhubarb Cake

• Rhubarb: Fresh rhubarb was used here and either forced rhubarb (specific to the UK) or regular works beautifully here.
• Sugar: Superfine or caster sugar is perfect for the whole recipe thanks to the fact it easily dissolves, adding sweetness without additional flavor. You could replace with white sugar.
• Eggs: The eggs bind and adds structure to the pastry whilst adds the soft texture in the topping resulting in the custard style texture that sinks into the rhubarb center.
• Flour: Plain or all purpose flour is best for the pastry base and helps set the sponge topping.
• Corn starch: Potato starch is more traditional in the sponge topping, however, corn starch is more commonly found and helps set the topping alongside flour. You could replace equally with potato starch.
• Butter: Unsalted butter was used, though salted would work well here, this butter helps create a light texture alongside the eggs. It has not been tried with a non dairy alternative.

See recipe card for quantities.

How to make Estonian Rhubarb Cake:

Step 1: Prepare the pastry: Cut your cold butter into your dry ingredients.

Step 2: Egg and extract: Add into the mixture and stir to form your dough.

Step 3: Refrigerate: Roll into a disc, cover and chill for at least 30 minutes.

Step 4: Roll and press: Roll the dough out and press into your baking tin. Pierce with a fork and bake until matt in appearance.

Step 5: Rhubarb: Stir the rhubarb and sugar together in a bowl and toss over the cooled pastry.

Step 6: Whip: The eggs and sugar until pale and doubled in volume.

Step 7: Sift: The dry ingredients over the eggs and fold into the mixture.

Step 8: Pour and bake: Pour the egg mixture over the rhubarb and spread out evenly. Bake until golden on top and only lightly jiggly.

Step 9: Cool: Allow to cool completely.

Step 10: Serve: Slice, serve up and dig in!

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Estonian Rhubarb Cake

Sylvie Taylor

This Biskviitkattega Rabarberikook, or Estonian Rhubarb Cake has a soft custardy topping over the rhubarb and shortcrust pastry base for a combination of sweet and tart dessert that is a perfect treat for afternoon tea or as a comforting dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Chill time 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine Estonian

Servings 16

Calories 218 kcal

Ingredients

  

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Pastry

• 300 grams / 1 ¾ cups + 2 tablespoons plain flour
• 100 grams / ½ cup superfine/caster sugar
• 200 grams / 7 ounces butter cold and cubed
• 55 grams / 1 large egg
• 1 teaspoon vanilla extract

Filling

• 700 grams / 6 rhubarb stalks chopped into 1 inch pieces
• 75 grams / ⅓ cup + 1 cup superfine/caster sugar

Sponge Cake

• 275 grams / 5 large eggs room temperature
• 125 grams / ⅔ cup superfine/caster sugar
• 75 grams / ½ cup - ½ tablespoon plain flour
• 30 grams / ¼ cup corn starch

Instructions

 

Pastry

• Toss the flour and sugar into a bowl and stir a well in the center.
• Add the butter and rub until it resembles a rough breadcrumb mixture.
• Add the egg and extract and stir until you form your dough.
• Roll into a disc, cover and refrigerate for 30 minutes.
• Preheat the oven to 190C/375F and line a 25×25 cm or 10×10 inch square baking tin with parchment paper.
• Place onto a lightly floured surface and roll out to fit into the baking dish.
• Press into the base of the dish and pierce with a fork.
• Place into the oven and bake until golden, approximately 10 minutes.
• Remove and allow to cool slightly.
• Reduce the temperature to 180C/350F.

Sponge cake

• Place the eggs and sugar into a bowl and whip until pale and stiff, approximately 10 minutes.
• Stir the flour and corn starch in a bowl and sift over the whipped eggs, folding until smooth.

Filling

• Toss the rhubarb over the pastry base evenly and sprinkle the sugar on top.
• Pour the sponge mixture on top and spread out evenly.
• Bake until golden, approximately 25 minutes.
• Remove and allow to cool.
• Optional: Sprinkle powdered sugar on top.
• Slice and serve.
• Dig in!

Notes

• Rhubarb: Fresh rhubarb was used here and either forced rhubarb (specific to the UK) or regular works beautifully here.
• Corn starch: Potato starch is more traditional in the sponge topping, however, corn starch is more commonly found and helps set the topping alongside flour. You could replace equally with potato starch.
• Best stored: In an airtight container in the refrigerator for up to 4 days. You can also freeze the cake for longer storage—wrap slices individually for easy thawing. Though this hasn’t been tested so the texture in the cake might change once frozen.
• Square tin: A square baking tin works was used, though a rectangle tin of similar size would also work well.

Adapted from Eestitoit

Nutrition

Calories: 218kcal

Keyword pastry, rhubarb, spring baking

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