Rabarberu Rausis
By: Alina Petropavlovska
Published: Monday, May 30, 2011 - 3:58pm

Ingredients




Batter:
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 cup sour cream
1 cup sugar
3 eggs
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch of salt
1 teaspoon vanilla sugar
2 tablespoons semolina
Little cube of butter
Filling:
3 very thick rhubarb stalks, trimmed and peeled
1 cup white sugar
1/2 cup brown sugar (I used Farinsocker by Dansukker)
1 tablespoon starch
1/2 cup cream
1 egg
Streusel:
 cup AP flour
50 grams butter (less than ½ stick), softened
 cup white sugar
1/4 teaspoon cinnamon

Preparation

1 Cut rhubarb into small cubes. 2 Combine and stir 1/2 cup plain sugar, 1/2 cup brown sugar, starch, and rhubarb. Set aside. 3 Preheat oven to 180C. 4 In a mixing bowl, beat eggs, sugar, and vanilla sugar. 5 Stir in sour cream. Add AP flour, WW flour, baking soda, baking powder, and salt. Stir until smooth. 6 Grease your baking pan with butter and sprinkle with semolina. Pour batter into prepared pan. 7 In a clean bowl, mix butter and sugar. Fold in flour and cinnamon and blend with a fork until small crumbs form. 8 In a small bowl, whisk together egg, 1/2 cup sugar, and cream. 9 Drain off juice from rhubarb. Spoon rhubarb onto the batter, pressing gently. 10 Pour the egg mixture over rhubarb and sprinkle with streusel crumbs. 11 Bake for 45 minutes or until set.

About


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.