….and another rhubarb cake

This is the season and I have a huge hunger for rhubarb this spring and thankfully I’m able to find it everywhere. This time we went to Starsky in Mississauga and to my surprise the rhubarb was already cleaned and washed, and most importantly, it was young and fresh. Plus it was so cheap! Did I mention that I love rhubarb?

IMG_20150516_154101Starsky is my absolute favourite store because they sell all the good food that I have been missing from home, in another words, European cuisine. You can find the most amazing meats, cheeses, awesome candy, sauerkraut, freshly pickled dill pickles, herring and so on…

I got this recipe from a friend, when I saw her cake picture on Instagram, I could almost taste it, wow. The only problem was that I was on my week of diet. I only had fruits and vegetables, exceptions were eggs and rice, so I had to wait 6 days to make it. Was it ever painful. Both, the diet and the waiting, but I did it and when Saturday finally rolled in, I was happy to make it and it was so worth the wait!

IMG_0110It was an Estonian recipe and all the recipes are in grams, not in cups so I had to weigh everything and then convert it to cups for the local readers.  If you have a scale, please use the original recipe, if not I will add the conversion in cups. Original recipe from NAMI-NAMI webpage.

SERVES: 8 people

PREP+COOKING TIME: 20 min + 30-40 min. The recipe said 30 min for baking but mine was not ready in that time. Mine took 40 min.

Preheat the oven 400 F.


100g butter – 1 cup of flaky butter
85 grams of sugar (1 dl) – 1/3 cup packed sugar
50 g sour cream – 2 tablespoons sour cream
1 egg
180 g of wheat flour (3 dl) – 1 packed cup plus 3 tsp flour
1 teaspoon baking powder
250 g sour cream – 1 cup sour cream
4 tablespoons sugar
1 egg
1 teaspoon vanilla
4-5 rhubarb – 2 cups of chopped rhubarb
3 tsp brown sugar

*If you don’t like rhubarb, use whatever berries. I assume it would be awesome with blueberries or raspberries. I will try it in the future.

Step 1. Thoroughly mix soft butter with sugar, add sour cream, egg, flour and baking powder. See below the cup measurements in pictures.

rhubarbPress the dough into a greased 9 inch (24 cm) springform pan, you know the one where the bottom comes out 🙂 Press it also to the sides. It is very sticky dough 😉 If you don´t have a sprinform pan, use whatever pan you have, doesn´t matter, it will taste the same 😉

IMG_0088Step 2. Cut your rhubarb into little cubes, about 2 cups worth.

Step 3. Start making your filling. Mix everything together, the order of ingredients is not important.

Step 4. Pour the filling on top of your dough.

rhubarb 2Step 5. Add the rhubarb on top of the filling and gently press it down. Sprinkle it with brown sugar.

IMG_0098Step 6. Bake in middle rack of oven for about 30-40 minutes, until the dough is golden and the filling is semi firm. Let cool for about 20 minutes and then remove the edges, if you can wait that long 🙂 Filling will set fully once cooled.

IMG_0108Step 7. Cut a piece and enjoy 😉

Happy Victoria Day to all Canadians! A perfect day for baking!

4 thoughts on “….and another rhubarb cake

  1. Pingback: The Rhubarb cake I ate in less than 24 h | Toronto Cooks

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