Contents
A sweet and tangy traditional Latvian cake made with fresh rhubarb, fluffy yeast dough, and a creamy custard topping.
Ingredients
For the dough:
- 2 large eggs (separate whites from yolks)
- 250 ml warm milk
- 20 g fresh yeast (or 7 g dry yeast)
- 100 g granulated sugar
- 100 g butter (melted)
- 1 tsp vanilla extract
- 400 g all-purpose flour
For the filling:
- 400 g rhubarb stalks, chopped (about 1 cm pieces)
- 200 g sugar
- 100 g crushed butter cookies or digestive biscuits
For the custard:
- Rhubarb juice (from sugared rhubarb)
- 1 egg
- 100 g sour cream
- 1 tsp vanilla extract
Instructions
- Prepare the dough: In a bowl, dissolve yeast in warm milk. Add egg yolks, sugar (100 g), melted butter, vanilla, and flour. Mix into a soft dough. Cover and let rise in a warm spot for 40–60 minutes until doubled.
- Make the filling: While the dough rises, toss chopped rhubarb with the remaining 200 g sugar. Let sit for 30 minutes to draw out the juices.
- Roll out the dough: Once risen, roll out the dough to 1 cm thickness. Line a greased baking tray with it, forming a raised edge.
- Layer the filling: Sprinkle the dough with crushed cookies. Arrange rhubarb on top (without the juice yet).
- Make the custard: In a bowl, mix the rhubarb juice, sour cream, egg, and vanilla. Pour evenly over the rhubarb filling.
- Optional: Sprinkle more crushed cookies on top for texture.
- Bake: Bake at 180°C (350°F) for about 40 minutes until golden and set.
- Cool and serve: Let the cake cool slightly, then slice and serve with tea. ☕️ Enjoy!
Notes
🍰 Latvian Rhubarb Cake – A Tangy-Sweet Delight from the Baltic 🇱🇻
If you’ve ever taken a bite of rhubarb pie in Latvia, you know it’s love at first bite 💕. This humble dessert, with its perfect balance of tartness and sweetness, is a true staple in Latvian home baking. 🇱🇻 After visiting family in Latvia and falling head over heels for this treat, I just had to recreate it at home—and now I'm sharing it with you!🌿 Why Rhubarb in Latvia?
Rhubarb has long been a favorite in Latvian gardens. It thrives in the northern climate and makes its way into everything from compotes to jams to cakes. Latvians adore its fresh, sour punch, which cuts beautifully through the sweetness of sugar and cream. This traditional rhubarb cake is not only delicious, but also packed with memories of cozy kitchens and summer afternoons. 🍃☕️🍴 What Makes This Latvian Rhubarb Cake Special?
✔️ Tender, fluffy yeast dough as a base✔️ Tangy rhubarb filling softened with sugar and cream
✔️ Buttery vanilla aroma throughout
✔️ Golden crust with a delicate creamy custard top It’s the kind of cake that feels like a warm hug—and it’s incredibly easy to make at home! Latvian recipes
