Rhubarb cake with crumb

In Estonian

In rhubarb season it is reasonable to make the rhubarb cake 😊 This cake is a little bit less sweet and there is a lot of rhubarb, which gives a deliciously fresh and slightly sour taste to cake.

From this amount of ingredients you will get 5 tartlets (12 cm in diameter)

Bottom:

200 g flour
25 g fresh yeast
70 ml milk
50 g sugar
75 g butter (room temperature)
salt

Mix yeast with sugar. Add milk and salt.
Add flour and knead until you get a nice dough.
Add butter and knead it into the dough.
Let dough rise in warm  place under the towel for about 30 minutes.
Roll the dough  and place it on the bottom of the tartlet molds.


Filling:

500g chopped rhubarb + 100 g sugar
4 pcs. medium eggs
150 g sour cream
130 g whipping cream
100 g sugar


Mix rhubarb with sugar and add it to the tartlet molds.
Mix the eggs, sugar, whipping cream and sour cream. Pour over the rhubarb.
Bake in oven at 180 C for about 30 minutes. Add the crumb and bake more for about 15 minutes until the tartlet is beautiful and brownish.

Crumb:
115 g flour
35 g sugar
60 g butter
salt

Mix flour, sugar, salt and butter to even crumb using your hands.
Sprinkle it over the tartlet.