Estonian Rhubarb Cake | Serves 16

Stir sugar and flour in a bowl.

Toss in flour cubes and press until it resembles a rough breadcrumb.

Add egg and vanilla extract, then press together to form a disc and chill for 30 minutes.

Roll out and press into a 25x25 cm (10x10 in) cake tin, pierce with a fork.

Bake for 10 minutes until lightly matte in appearance.

Whip eggs and sugar in a bowl until double to triple in volume (approximately 10 minutes).

Stir cornstarch and flour in a separate bowl, then sieve over the whipped eggs.

Fold the cornstarch and flour mixture into the whipped eggs slowly.

Toss rhubarb pieces with sugar and place over the baked pastry.

Pour the whipped egg mixture over the rhubarb and bake until golden.

Let cool completely before slicing and serving.

Equipment Needed

Dietary

Allergens