Saturday, 20 September 2008

Lithuanian Rhubarb Cake

In which I discover that what I don't know about Geography is a lot.

This week in My Kitchen, My World, Andrea of Nummy Kitchen chose Lithuania.

To which I said, "Lithuania? Is that anywhere near Greece?" The answer is, uh, no.

After googling Lithuanian cuisine - I came across a recipe for Rhubarb Cake. Perfect. I have rhubarb in the freezer and don't have to buy a thing.

After examining the recipe I wondered if there was a typo. Toss the rhubarb with a cup and a half of sugar? Maybe they just meant one half of a cup. I decided to go with how the recipe was printed and take my chances.

How did it turn out? Great. The crust is very much like shortbread and the filling like a mix between a pie and candy. The sugar caramelized in places along the edges, giving a really crunchy texture. I served it with whipped cream and let me tell you - it is filling! Seriously, only serve half that amount. The rest of mine is in the fridge.
Lithuanian Rhubarb Cake

1/2 c. butter
1 c. sugar
1/2 tsp. baking soda
3 c. flour

Melt butter gently. Meanwhile, mix sugar, baking soda, and flour. Add butter and crumble. Divide in half and press 1/2 out to line bottom of 9 inch square pan.

5 tbsp. flour
1/4 tsp. salt
1 1/2 c. sugar
4 c. rhubarb (2 lbs.), cut in 1 inch pieces

Combine ingredients, except rhubarb. When mixed, pour over rhubarb and toss to coat well. Place in pan with crumb crust and sprinkle remaining crust on top. Bake 1 hour in preheated 350 degree oven. Sprinkle with confectioners' sugar and cut in squares and serve. May be served with ice cream.
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This is a good recipe - very decadent.

Check out the blogroll at My Kitchen, My World to see how the others did.