rhubarb – Toidublogi

June 27 2026

Rhubarb Kissel

In the spring, when rhubarb grows in every garden, all the spring rhubarb cakes have been made, it’s time to make a kissel from the remaining rhubarb. It’s quick to make and very tasty, especially when eaten with vanilla-flavored curd mousse. This kissel is especially good if you add a good amount of raisins and chopped, dried apricots.

Preparation time: 30 minutes
Level: Very easy
Quantity: 2-3L

Ingredients:
About 1 kg or more of rhubarb stalks, peeled and cut into pieces about 1 cm in size
150 g raisins
200 g dried apricots, chopped
2 cinnamon sticks
1 tsp vanilla sugar
200 g sugar. The amount of sugar can be increased or decreased, depending on the preference of the eaters
2 tsp potato or cornstarch, dissolved in a small amount of cold water

Preparation:

Peel the rhubarb. Cut the thicker stems in half lengthwise. Cut the rhubarb stems into pieces about 1 cm long.
Pour the chopped rhubarb into a saucepan. Add 2-3L of water. Heat to boiling. Add raisins and chopped apricots.
Add sugar, vanilla sugar, and cinnamon sticks.
Let the jelly boil for about 10 minutes, then add the starch dissolved in a little water. After adding the starch, mix the kissel thoroughly. You can add the starch a little at a time and monitor how thick the dring gets.
When the drink has thickened to the desired consistency, leave the jelly to stand for a while and cool.
Prepare the curd mousse for serving. To do this, add a little whipped cream and vanilla sugar to the curd foam and mix or blend until foamy. Serve with fresh rhubarb kissel.
Ready!

July 3 2020

Rhubarb cake

andrestover Bakes biscuit, rhubarb 0

In my opinion, one of the best rhubarb cakes. Mom has been made this cake as long as I can remember. It takes time to make the cake, but it is worth trying. The result is a mouth-watering and delicious cake with a slightly crispy base, the acidity of rhubarb, and the softness of the biscuit coating.
Try to cook while there are still rhubarb in the garden.

Preparation time: 1.5 hours with preparation
Level: intermediate or more advanced
Quantity: one baking sheet full of cake

Ingredients:
Base dough
100 g of sugar
200 g butter
300 g of wheat flour
Half a teaspoon of vanilla sugar

Rhubarb coating:
A few tablespoons to cover the bottom of the breadcrumbs
2-3 rhubarb stalks
Shake the sugar on the rhubarb

Biscuit cover:
85 g of sugar
4 large eggs
135 g of flour
1 teaspoon baking powder
0.5 teaspoons vanilla sugar

Powder sugar for garnish

Preparation:
1. To make a base, chop cold or mix with sugar and flour. Mix to form the batter. Make sure that the dough is not completely even but that pieces of butter will remain. It makes the base better.
2. Leave the dough at +4 degrees in the refrigerator for about half an hour
3. Cut the rhubarb into pieces and set aside
4. Preheat oven to 180 degrees, cover the oven mold with baking paper and cover with the 5 mm thick dough layer.
5. Bake for about 15 minutes until the base is light beige
6. Shake a few tablespoons of breadcrumbs on the pre-baked base so that the moisture from the rhubarb does not soak through the bottom.
7. Cover the bottom with rhubarb pieces and shake lightly with sugar. You can also not add sugar, the cake will be sourer.
8. Bake them for 10 minutes at 180 degrees until the rhubarb is almost soft
9. Meanwhile, prepare the biscuit. For biscuit, separate the egg yolks from the egg white and whisk the egg whites into a strong foam, add the sugar and vanilla sugar, baking powder, and the egg yolks one by one.
10. Add flour and mix evenly with a spoon, do not mix.
11. Pour the biscuit evenly to the rhubarb layer and bake until the cake is golden brown.
12. Serve hot or cold. Cut into square pieces and shake over icing sugar.
Ready!!

June 2 2018

Tear cake

andrestover Bakes, Gluten free, Nostalgic foods rhubarb, cake 0

Spring is definitely the best time to eat rhubarb. I am posting a recipe with unknown origin. This recipe has been circulating in our family for many decades. This recipe is a variant of gluten and milk-free cake, but based on the same recipe, this cake can be made using wheat flour, milk or sour cream and milk-butter.

Preparation time: 15 min preparation. 40 min baking the cake. Tears appear in about an hour.
Level: Average
Quantity: 24 cm cake

Ingredients:

Base:
4 egg yolks.
0.5 glasses of sugar
1 glass of GF or ordinary wheat flour
100 ml of soy milk or cow’s milk or sour cream
50 g butter (I used Flora ProActiv vegetable butter as a dairy-free variant)
1 teaspoon vanilla sugar
0.5 teaspoons baking powder

Cover:
4 egg whites. (I use company Umamuna eggs, the egg white foam made by these eggs is strong and stable)
0.5 glasses of sugar
Rhubarb – good big handful (3-4 average fresh rhubarbs)

Preparation:
1. Peel the rhubarb and chop into 1cm pieces. Place the oven mold and bake for 15 minutes at 180 degrees. Some of the recipes recommend to cook the rhubarb in the bottom of the cake, but I wouldn’t. The rhubarb separates a relatively large amount of juice and soaks the bottom when baked together.
2. During the baking of rhubarb melt a butter
3. Blend the egg yolks, sugar, and vanilla sugar together until a light foam
4. Add butter, flour, milk (sour cream), baking powder and mix smooth
5. Pour the dough into a baking sheet-lined form (about 2-3 cm layer) and bake for 20 minutes at 180 degrees
6. Whip the egg whites into heavy foam, add half a glass of sugar at the end of the mixing and again until the heavy foam is formed
7. If the bottom is 20 min (bubbled and browned at the edges), remove the edge of the mold and cover the cake with the pieces of rhubarb, sprinkle a few teaspoons of sugar and cover with the egg white foam.
8. Use back-side of the spoon to pull sharp tips from the foam on top of the cake.
9. Bake at 180 degrees for 20 minutes until the egg white begins to turn slightly brownish.
10. Let the cake cool. Tears begin in about an hour.
Ready !!!