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!

FAQ’s for the best Estonian Rhubarb Cake

More rhubarb recipes you'll love

Icelandic Happy Marriage Cake

Irish Rhubarb Pie

Estonian Rhubarb Cheesecake

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

  

1x2x3x

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.
• 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 25×25 cm or 10×10 inch square baking tin works well here, though a rectangle tin of similar size would also work well.

Adapted from Eestitoit

Nutrition

Calories: 218kcal

Keyword pastry, rhubarb, spring baking

Tried this recipe?Let us know how it was!