Yes, the weather is all rainy and foggy here in Estonia. So thank god for freezers that help us to reserve the small bits of summer greatness. This time i found some lovely rhubarb and yes, what better to do than make a cake. With creme fraiche of course ! Actually the creme fraiche is a little bit different than the estonian hapukoor, but i think either would work well with this recipe.
For the dough:
250 gr of plain/all purpose/spelt flour
150 gr cold butter
2 TS of unrefined cane sugar
1/4 ts of salt
Combine all the ingredients together by hand or food processor. Put in the baking pan. Let it sit for ab 1 h in the fridge.
For the filling:
400 gr of rhubarb
400 gr of creme fraiche
200 ml of milk/single cream
3 eggs
100 gr of unrefined cane sugar
1/2 ts of cinnamon
1 ts of vanilla sugar
Beat the eggs with the milk and cream, sugar and spices for ab 3 min.
Heat the oven to 180° degrees.
Actually there is no real need to pre-bake the base. Depends on the taste really. I just took the dough out of the fridge and poured the rhubarb and then the rest of filling to the basis. Bake for ab 40 min or until it looks nicely set.
Here's what i ended up with :
For the dough:
250 gr of plain/all purpose/spelt flour
150 gr cold butter
2 TS of unrefined cane sugar
1/4 ts of salt
Combine all the ingredients together by hand or food processor. Put in the baking pan. Let it sit for ab 1 h in the fridge.
For the filling:
400 gr of rhubarb
400 gr of creme fraiche
200 ml of milk/single cream
3 eggs
100 gr of unrefined cane sugar
1/2 ts of cinnamon
1 ts of vanilla sugar
Beat the eggs with the milk and cream, sugar and spices for ab 3 min.
Heat the oven to 180° degrees.
Actually there is no real need to pre-bake the base. Depends on the taste really. I just took the dough out of the fridge and poured the rhubarb and then the rest of filling to the basis. Bake for ab 40 min or until it looks nicely set.
Here's what i ended up with :
