Wednesday, June 3, 2009

Rhubarb special


Nothing says 'It's almost summer' like rhubarb. Really, nothing. And it's a very common early summer 'fruit' in Estonia. Everyone who owns a patch of land, has a bunch of rhubarbs in the corner and those who don't, frequent the market.
So here's my 2 cents worth of rhubarb recipes. Two cakes and two more gooey desserts - a rhubarb custard and a jello dessert.


Rhubarb custard (or fruit soup) and rhubarb jello with a cheese-cake topping (Rabarberikissell ja rabarberitarretis juustukoogi kattega):Makes 4 jello desserts and a good jug of custard

2.5 l water
3 big stalks of rhubarb
1 stick of cinnamon
200 g sugar
1 25 g pack of gelatin
6 tbsp of potato starch (or use corn starch)
200 g of your favorite yoghurt ( I used arctic bramble (the yellow raspberry like berries)
200 g of vanilla sauce / custard / pudding
4 heaped tbsps of creamed cheese
2-3 marmalade candies for decorating

Peel and chop up the rhubarb.

Bring the water to a boil with the sugar and the cinnamon stick.
Add the rhubarb when the sugar is dissolved.
Let it boil for 2-3 minutes (depending whether you want to feel the chunks of rhubarb or you want it all soft).
Taste, if it's sour for your liking, add more sugar.
Remove from heat.
Now set aside 1.2 L of the stuff for the jello dessert.

Continue with the rhubarb custard.
Dissolve the potato starch with some cold water and stir it into the boiled rhubarbs. Make sure you por it in in a very thin drizzle, stirring at the same time. Put the pot back on heat until you see bubbles rising from the bottom. Remove from heat and pour into a big jug or a glass bowl.

These fruit-soups or thickened juices or custards are very common in Estonia. You can just enjoy a glass as a nice tasty drink or serve it as dessert with creamed cottage cheese or whipped cream. It's also nice to pour over your oatmeal in the morning.

Now on with the jello-desserts.

You have your 1.2 l of cooled rhubarb-compote.
Mix the gelatin in some cold water in a small pot or a sauce pan. Put the pan on the stove (medium heat) and heat until the mixture goes thin and transparent. Don't let it come to a boil.
Add the mixture to the rhubarb compote and stir.
Pour 1/4 of a mixture into a tall wine glass or a nice dessert bowl (preferably transparent). Cover with cling film and put them in the fridge for at least 4 hours.
Before serving thoroughly mix the creamed cheese with the yoghurt. Spoon 1/4 of the mixture into each glass on top of the jello. Then spoon some vanilla sauce on top of that (it should stay in nice layers). Sprinkle with peaces of marmalade candy (or crushed digestive biscuits).

I loved it. It was my first time making rhubarb jello or any kind of jello and I'll definitely make them again.

Childhood rhubarb cake (Rabarberikook nagu lapsepõlves):

400 g of plain flour
4 eggs
200 g butter
202 g of sugar
2 tsp of baking powder
1 medium rhubarb stalk
some cinnamon powder
2 tbsp of brown sugar

Preheat the oven to 180C.
Peel and chop the rhubarb.
Melt the butter and sugar.
Mix the flour and baking powder.
Add the butter and sugar to the flour.

Mix in eggs, one at a time.

Pour the dough on a buttered oven-tin and cover with chunks of rhubarb.
Sprinkle with brown sugar and cinnamon.

Bake for 20 minutes or until the thinner edges turn golden brown.


I absolutely love this cake. It is dead-simple to make, yet I always want to eat the whole thing by myself.

Rhubarb cake #2 (my mom has now started making it, apparently this is the typical rhubarb cake in Estonia, my whole life I thought that the one above is) (Muretaignal rabarberikook):

for the crust:
1 store bought short-crust pie shell or 200-300g of shortcrust pastry
If you make your own you'll need:
200 g butter
200 g sugar
1 egg
400 g plain flour
1 tbsp baking powder

for the middle layer:
1 medium rhubarb stalk
3 tbsp of brown sugar
some cinnamon powder

for the top layer:
2 eggs
3 tbsp of sugar
2 tbsp of flour
1 tsp of baking powder

Preheat the oven to 180 C.
Mix the flour and sugar. Add the egg and small pieces of butter (at room temperature). Knead in. Add the baking powder. Knead again. Press the dough into a pie-tin, poke with a fork or cover with a piece of baking paper and some dry beans and bake for about 15-20 minutes.

In the mean time peel and chop the rhubarb and mix it with brown sugar and cinnamon.
Set aside.


Beat the eggs (at room temperature) with the sugar. Gently fold in the flour (through a sieve) and the baking powder.

Cover the crust with a layer of rhubarb and then top it off with the second dough. Sprinkle with cinnamon and bake for about 10 - 15 minutes more.

This one is really nice as well. I think it would actually be even nicer if the top layer was pure meringue not a meringue like sponge.

4 comments:

Pille said...

Kat, miks Sa rabarbreid koorid? :) Ma niisama uurin - ise pole seda pea kunagi teinud (v.a. siis, kui köögis on meetripikkused ja käevarrejämedused isendid, aga proovin seda vältida). Pole kunagi hamba all karjunud, aga see-eest on desserdid alati ilusat roosat värvi :) No näiteks see.

Ja biskviitkattega rabarbrikook liivatainapõhjal (selline) on tõesti klassika, aga see pole vist päris see, millest Su ema räägib?

Kat said...

Hah :D. Ja mina pole jälle kunagi selle peale tulnud, et võiks mitte koorida. Aga ma järgmine kord proovin. Seda ma mõtlesin, et kuidas sul nii roosad asjad said. Vaatasin just täna su inglisekeelsest blogist, et sul oli ka kissell aga nii ilus :)

Ja see kook on jah vist seesama, või no enamvähem.

lisaiscooking said...

They both look delicious! The parfait looks light, airy and delightful, and the cake looks rich and flavorful.

Sophie said...

MMMM..the 2 rhubarb tartes look so deliocus & your parfait looks excellent!
Great job, Kat!
But I prefer the 1st tarte! MMMMMMM...