Traditional Latvian Sklandrausis Rhubarb Cake

Method

1. Preheat oven to 180°C (350°F).
2. Mix flour, butter, sugar, and vanilla to make a dough. Chill for 30 minutes.
3. Roll out the dough and line a 20cm (8in) tart pan.
4. In a bowl, combine rhubarb, raisins, and sour cream. Mix well.
5. Pour the mixture into the tart shell and bake for 30-35 minutes.
6. Let cool, then top with a beaten egg wash and bake for another 10 minutes.
7. Allow to cool completely before serving.