Rabarberu Rausis
Rabarberu Rausis is a common Latvian recipe for Rhubarb cake. I compiled this recipe from numerous sources, plus did some tweaking: used brown sugar and starch in the filling, as well as whole wheat flour in the batter.
Total Steps
11
Ingredients
21
Tools Needed
11
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 teaspoon vanilla sugar
- 2 tablespoons semolina
- butter (for greasing pan)
- 3 very thick rhubarb stalks, trimmed and peeled
- 1 cup white sugar
- 1/2 cup brown sugar (Farinsocker by Dansukker)
- 1 tablespoon starch
- 1/2 cup cream
- 1 large egg
- 1/3 cup AP flour
- 50 grams butter, softened (less than 1/2 stick)
- 1/3 cup white sugar
- 1/4 teaspoon cinnamon
Instructions
Step 1
Cut rhubarb into small cubes.
Step 2
Combine and stir 1 cup plain sugar, 1/2 cup brown sugar, starch, and rhubarb in a bowl. Set aside.
Step 3
Preheat oven to 180C.
Step 4
In a mixing bowl, beat eggs, 1 cup sugar, and vanilla sugar.
Step 5
Stir in sour cream. Add all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir until smooth.
Step 6
Grease your baking pan with butter and sprinkle with semolina. Pour batter into the prepared pan.
Step 7
In a clean bowl, mix 50 grams softened butter and 1/3 cup white sugar. Fold in 1/3 cup all-purpose flour and cinnamon and blend with a fork until small crumbs form.
Step 8
In a small bowl, whisk together the remaining egg, 1 cup white sugar, and 1/2 cup cream.
Step 9
Drain off juice from rhubarb. Spoon rhubarb onto the batter, pressing gently.
Step 10
Pour the egg mixture over rhubarb and sprinkle with streusel crumbs.
Step 11
Bake for 45 minutes or until set.