Estonian Rhubarb and tvorog cake (6 por)

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Rhubarb is super popular in the Baltics, where Katya grew up and has a relatively short season, so enjoy whilst it lasts. 

This is a lush, yet not too sweet cake which has 4 layers: the crumbly base, the curd cheese centre, the rhubarb and cardamom top and the crumble like finish.

The cake is a fitting finale to your garden party or with Ivan chai in the afternoon. 

The recipe (and the pic) is from our dear friend Pille of Nami-Nami, a wildly popular Estonian food blog.


* You must have the cake with Neal's Yard creme fraiche. Seriously. *



6 good size slizes.

How to store:

In the fridge for up to 5 days. You can freeze the cake on the day when you receive it, tightly wrapped, for 1 month.

How to eat:

At room temperature is best - take out of the fridge 1-2 hours before you want to enjoy it.

You can heat up in the oven (180C or 160C fan-assisted) for 10 mins.


organic flour, caster sugar, butter, eggs, tvorog, sour cream, rhubarb, cardamom ground, baking powder, salt. 

Allergens: gluten, milk.