Saxon rhubarb cake (Prajitura săsească cu rabarbăr) from Tava: Eastern European Baking and Desserts From Romania & Beyond (page 172) by Irina Georgescu

  • plain flour
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  • fine semolina
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • Apollonia on October 30, 2025

    I, too, found the directions here a bit vague--- how much juice should "half a small lemon" have? how long should it sit in the oven after baking?--- but it all worked out okay, and the cake was a success. A bit on the tart side (how we like our rhubarb treats) and nicely textured. My meringue did collapse quickly, but that's probably on me rather than the recipe.

  • Babycarrot on June 10, 2023

    Wow, these are delicious. The cake batter looks deceivingly thin when you pour it into the pan - no fear - it will work out. The recipe only calls for 100g of rhubarb which I went with but seeing the finished product I think you could easily increase to at least 150-200g without issue as I really craved more fruit. Next time I will double the amount of rhubarb. The recipe doesn’t call for a hand or stand mixer so boy was my hand tired! I think you could have easily used either to make the meringue. The directions towards the end are a little vague regarding the meringue topping and I was nervous it was going to be too soupy but the author was spot on - when it’s glossy it’s ready to go on top of the cake. It took closer to 25 min for the meringue to get nice and toasted. Be sure not to overheat the whites and the meringue will collapse the next day. The combo of the crunch meringue and the cake is something new to me and I enjoyed this bake.

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