Rabarbrikook kondenspiima ja beseekattega / Rhubarb Cake with Condensed Milk and Meringue

Jah, ma tean, rabarbrihooaeg on juba ammu kinni kuulutatud. Mina aga sain paar nädalat tagasi naabrinaiselt suure posu rabarbrit, mis vajas ära tegemist. Ei raatsinud kõike kiiruga moosiks ega kisselliks teha, panin muist külma, kindla plaaniga see võimalikult kiiresti ära teha. Ei, talveks ei raatsi jätta.

Selle koogi retsept jäi mul kohe alguses silma, leppisin iseendaga kokku, et seda peab veel enne rabarbrihooaja lõppu proovima. Kel viimane rabarber juba ammu sügavkülmas, sel soovitan see retsept kõrva taha, või siis bookmarks'idesse, panna, et talvel hinnalist kraami just selle koogi jaoks kasutada, sest see on seda väärt.

Retsept on Siit nurgast ja sealt nurgast. Vaid kliki kaugusel, seega ei hakka seda siia ümber kirjutama ega kleepima. Küll aga lisan, et poole ehk 1.5 dl põhja jahust panin täisteranisujahu ja teen seda kindlasti ka järgmine kord. Siis panen põhja veidi vähem võid, arvatavasti vähendan ka suhkru kogust. Täidis küpses mul küll kauem kui 30 minutit, siis oli ta veel vedel ja oleks vormist välja võttes laiali valgunud. Küpsetasin seda kuni tahke ehk 45 minutit.



I am fully aware that the rhubarb season is over or ending, in Europe at least. A few weeks ago, however, my neighbour, who had plenty in her garden, and probably still does, gave me a generous bunch of stalks. I was overwhelmed, because the new mower guy had not even noticed our rhubarb bush and ran over them all. Well, you can't blame him, as the grass was so high at the countryside, he couldn't even tell something had been planted there. So that was that with my rhubarb. With a few recipes in mind, I didn't want to turn what had been given by my neighbour into jam, so I froze it.

This recipe caught my eye the first time I saw it and I promised myself I would try it out this rhubarb season. Those who have already frozen the last of their rhubarb should keep this recipe in mind or in their bookmarks and use the precious stuff during winter for this cake, as it's really worth it. The condensed milk layer was exceptionally delicious :)

The recipe is from this Estonian food blog. She does actually have two recipes in English too, both hits.

This cake is for a bigger springform or pan, half the size of a baking sheet. I made it in a 24 cm springform and had some batter left over that I used to make 3 individual cakes in muffin tins. The end result was quite sweet, so next time I will probably reduce the amount of sugar in the base as well as the butter.


You'll need:

Base
3 dl flour (I used 1.5 dl whole wheat - worked just fine)
1 tsp baking powder
150 g butter, at room temp
1,5 dl sugar
1/4 tsp salt
1 egg

Filling
3 egg yolks
400 g sweetened condensed milk
1 dl sour cream or 10-20% crème fraiche
350-400 g chopped rhubarb

Meringue topping
3 egg whites
1.5 dl sugar

For the base, Integrate the flour and baking powder. Whisk the butter and sugar until light yellow and creamy. Add the salt, egg and flour-baking powder mixture. Spread the batter on a prepared baking sheet or springform. Make sure the edges of your baking sheet are at least 3 cm high to avoid spilling. Bake at 200 degrees for 10 minutes. Take the cake out and reduce the temperature of the oven to 180 degrees C.

For the filling, whisk the egg yolks and mix with the condensed milk and sour cream. Combine with the rhubarb. Pour on top of the base and bake at 180 degrees for 30 minutes. (Mine was still very runny after 30 minutes so I baked it for 45 minutes, until solid but tender). Take the cake out of the oven but leave it on.

For the topping, whisk the egg whites with the sugar until solid. Add the sugar to the egg in three parts during whisking. Spread on top of the cake and bake at 180 derees for another 10 minutes or until the meringue starts turning golden.

Let cool and cut with a wet knife, this way you won't break the meringue.