Estonian Rhubarb Cake
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.
Servings 16
Calories 218kcal
Ingredients
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.
Nutrition
Calories: 218kcal