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Dessert cake with rhubarb

Dessert cake with rhubarb

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Preheat the oven to 180 ° C.

Clean the stems, wash well under running water, then cut into 10-12 cm pieces. I used a long tart shape and cut them according to the size of the shape - I got about 20 pieces. Put the rhubarb pieces in a tray covered with baking paper.

Put 100 g of sugar on top and bake for 15-20 minutes.

Allow to cool and prepare the cake in the meantime.

Cut the rest of the cleaned rhubarb into small pieces.

Put them in a pan with 20 g of sugar and caramelize them for 5-8 minutes on the right heat.

Allow to cool.

In a bowl or bowl of the robot, mix the ricotta cheese with the vanilla and sugar. Gradually add the eggs and mix.

Add the hazelnut powder, soft butter and mix.

Stir in flour mixed with baking powder.

Add the chopped rhubarb pieces.

Grease the form and pour the composition - I made a long tart and 2 individual round tarts.

Bake at 180 ° C for 35 minutes.

Check the baking with a knife, it should come out almost clean.

Take out the cake and decorate it with caramelized rhubarb sticks. Bake for another 10-15 minutes.

Remove from the pan and allow to cool on a grill before cutting into portions.

Rhubarb And Vanilla Cake

1. To make the crumble, melt the butter in a small pan over low heat. Remove from the heat, add both types of sugar and mix until constantly dissolved in a smooth sauce. Add the vanilla paste, pour into a small bowl, then add the flour and salt to make a stiff dough. Press the mixture firmly into the bottom of a tray and set aside to cool.

2. Preheat the oven to 180C. Grease a tray and line it with baking paper. Cut the rhubarb into 2.5 cm pieces, then place in a bowl. Mix the sugar with the flour, add the rhubarb and set aside for 15 minutes, stirring occasionally, until the mixture becomes moist and sticky. Put it aside.

3. For the top, mix the yogurt, egg, egg yolk and vanilla in a small bowl. Sift flour, sugar, baking soda, baking powder and salt into another bowl. Add the butter and mix with an electric mixer, until the mixture looks like a fine breadcrumbs. Add the almonds, then gradually incorporate them into the yogurt mixture.

4. Put the dough in the prepared tray, then put the rhubarb mixture on top. Divide the crumble mixture into hazelnut-sized pieces (or smaller, if you prefer) and spread over the cake. Bake for 40-45 minutes, until golden and a stick inserted in the center comes out clean. Allow to cool for 10 minutes, then powder with sugar. Cut into squares and serve hot or cold with whipped cream.

Rhubarb cake: the recipe for the newest dessert

Rhubarb cake is a kind of pie with rhubarb filling. It is especially popular in the UK, where rhubarb cultivation began in the 1600s. Apart from rhubarb, this pie almost always contains a large amount of sugar to counterbalance the sour and intense taste of the plant.

Usually, the rhubarb cake is made with a lower crust and a variety of styles of upper crust, either full or woven. Rhubarb cake is popular in the United States but also in Canada, because the plant survives in cold climates.

Here's how to make a rhubarb cake.

Rhubarb cake: how to prepare

To prepare the rhubarb cake you need the following ingredients:

Rhubarb pie

A dessert that is worth all the effort and time spent in the kitchen to prepare it. It is delicious and spectacular by presentation.

Prepare the dough by mixing 3 tablespoons of sugar with salt and flour in a large bowl. Knead the butter and margarine with your fingers until the mixture resembles some rice grains. Put the 5 tablespoons of cold water in turn and mix everything with a fork. Do not form a ball out of the dough, as is usual for tarts.

Form a disk with a diameter of 10-12 cm from two thirds of the dough. Wrap it in cling film so that you can roll it with a twister in a disc with a diameter of 28-30 cm. Roll the rest of the dough, also in food foil, in a disc with a diameter of 22cm. Refrigerate both doughs for at least 10 minutes, until the food foil can easily come off them.

Preheat the oven to 220C. Place the larger dough sheet in a tart / pie tray with a diameter of 22-24 cm, so that the edges of the dough disk hang over the edges. Cut the dough in excess and lightly press the dough on the base of the tray.

Mix the rhubarb with 200g of sugar, starch, orange peel and nutmeg and put everything evenly in the pan. Cut the second disc of dough into 12 thick strips of a finger, which you place in the form of a grid over the filling. Press them on the edges so that they stick to the base of the dough. Grease them with milk and sprinkle 1 tablespoon of sugar on top.

Bake the pie at 220C for 15 minutes, then reduce the temperature to 190C and keep it in the oven for another 30 minutes. Cover it with aluminum foil if it starts to brown too much until time runs out. Allow the pie to cool before cutting.

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Rhubarb cake

And because it's spring, I chose to make a light and cool cake with rhubarb.
Since I was little, I liked this cake and I used to make it myself :).

We need:
& # 8211 400 gr rhubarb
& # 8211 5 tablespoons sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 butter or margarine for greased tray
For rock:
& # 8211 3 eggs husband
& # 8211 140 gr sugar
& # 8211 170 gr flour
& # 8211 100 ml oil
& # 8211 2 tablespoons hot water
& # 8211 1 teaspoon baking powder

First of all, we clean and wash the rhubarb.

Then grease the pan with butter or margarine and sprinkle the 5 tablespoons of sugar on the bottom of the pan. Place the diced rhubarb over the sugar and then sprinkle an envelope of vanilla sugar.

We prepare a countertop as follows:
& # 8211 Separate the egg whites from the yolk
& # 8211 mix the egg whites hard, then add the sugar and mix for another 2-3 minutes
& # 8211 add one by one: the yolks, the oil and the 2 tablespoons of water, still mixing on the smallest step
& # 8211 at the end we incorporate the flour mixed with the baking powder using a spatula.
Pour the composition over the fruit and bake for about 30 minutes.

After removing the cake from the oven, let it cool, then turn the cake over on a plate.

Corina cake

In addition to the beautiful memories I had after the May 1st Workers' party, I also got a new recipe, a rhubarb cake, which I christened Corina, because we have the recipe and the rhubarb from her :) As there is no rhubarb in Bucharest, this is the first time we use it and, although we were a little skeptical, we liked it so much that we also made a compote. Rhubarb is also called rhubarb or revent and is a vegetable with large leaves, from which the fleshy stems are used, with a sour taste, the leaves being toxic.

For a tray of at least 24x38, we need:

Outdoor grill & icircn: what to take with you

  • 8 eggs
  • 16 tablespoons (350g) + 100 g sugar
  • 16 tablespoons oil (100g)
  • 20 tablespoons hot water
  • 16 tablespoons flour (400g)
  • 5-6 rhubarb stalks
  • 1 baking powder
  • 1 teaspoon ground cinnamon

Wash the rhubarb stalks and clean them from the first layer of peel, with a knife. It comes off very easily, so it works quickly :) We cut the cleaned rhubarb into pieces and mix it with 100 g of sugar and cinnamon. Separate the eggs, whisk the egg whites, and mix the yolks with the 16 tablespoons of sugar. To make it easier, I used fine sugar, and mixed well, until it dissolved almost completely. Add the 16 tablespoons of oil, and continue mixing. Continue with baking powder and hot water, stirring constantly. Add flour and mix with a wooden spoon until incorporated.
Add the beaten egg whites to the dough, mix from top to bottom, so that the composition remains fluffy. Pour the dough into a pan greased with a little oil and lined with flour and put the rhubarb pieces and the cinnamon sauce on top. Bake in the oven at 180 degrees for about an hour, until browned, and a toothpick dipped in the dough comes out clean.
Cut the cake carefully, because it is very tender and fluffy and serve it with powdered sugar sprinkled on top. A very simple dessert to prepare, which has about 320 calories per 100 grams.

What is rhubarb and what can we cook with it

Hello, would it be appropriate to make this rhubarb pandispan recipe? Search result for cake. I wandered around the market the other day and found the rhubarb. I haven't used rhubarb in the kitchen for a long time, so imagine how happy I was. Negresa is one of the most popular homemade cakes because it is made extraordinarily easy but also because it is absolutely delicious.

You like the cheese filling, but you wouldn't want so much dough. Then try this cake recipe with sweet cheese without dough! I think I've been making this fluffy cake recipe with shit for over a month now. 2 years ago I found for the first time to buy rhubarb stems. At the same time, I implemented the jam recipe received at Prejmer. Rhubarb Overturned Cake & # 8211

The other day I found rhubarb at Kaufland again. So here is the rhubarb jam recipe: Ingredients :.

Rhubarb cake

The rhubarb cake is a fine and delicious cake. Rhubarb or resale, has several names, is found in some supermarkets to buy, is easy to recognize and easier to use in different prescription. It has a pleasant sour taste that makes the rhubarb desserts really delicious.

For dishes, only the rods are used, which must be firm, heavy and shiny. They have a color that can range from light pink to reddish-purple. Thin and colored skin is cleaned with a knife before cooking. From rhubarb stalks are prepared cakes, tarts, compotes, jam, juice, jam, jellies, sherbets, jams. This delicacy HOMEMADE it will surely become your favorite.

Ingredients Rhubarb Cake:

  • 670 g rhubarb
  • 250 g flour
  • 250 g sugar
  • 250 g. Butter, minimum 80% fat
  • 4 eggs
  • 75 g starch corn
  • 50 g sugar for rhubarb
  • powdered sugar
  • a tablespoon of vanilla essence
  • a sachet of baking powder
  • a teaspoon of salt

Rhubarb cake steps to follow:

    : Peel the rhubarb and thread it: Chop the rhubarb: Add 50 g. Sugar in the chopped rhubarb and mix: For the batter beat the foam 250 g. little, 250 g. sugar: Mix the mixture of butter and sugar until it becomes frothy and homogeneous: Add 4 eggs, one by one, mix well the contents after each egg: In 250 g. flour mix 75 g. cornstarch and an envelope baking powder: Add flour to the composition of butter and eggs, little by little: Homogenize the dough: In the baking tray put baking paper greased with oil and lined with flour, tray dimensions 33 cm * 23 cm: Place the dough in the pan, level: Spread the rhubarb over the dough: Bake the cake at 170 degrees Celsius for about 40 minutes: After the cake has cooled, dust it with powdered sugar

Rhubarb or Revent

Often confused with a fruit, rhubarb is a plant native to Tibet, which was later cultivated in Europe. Due to the many benefits it has, in ancient times, it was more expensive than saffron, considered the most expensive spice in the world, more valuable than gold.

Rhubarb, also called Rhubarb, Rhubarb or Reventul, is a perennial herbaceous plant that can grow up to two meters. It is used in culinary preparations and in medicine.

Rhubarb has anti-cancer properties that reduce the risk of cancer and abnormal cell development. Due to its high fiber content, rhubarb is indicated in cases of indigestion. Fresh cold rhubarb helps to balance stomach acids and regulate digestion.

It is also a tonic and regenerator of liver cells, lowers blood pressure and lowers bad cholesterol. Rhubarb is not recommended for people with gout.

Dessert cake with rhubarb - Recipes

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Aristotelian desserts

- 10 eggs
- 7 tablespoons of flour
- 2 tablespoons flour through which the rhubarb is rolled
- 150 gr sugar for rhubarb
- 10 tablespoons sugar for the composition
- 4-5 rhubarb stems
- a packet of baking powder
- a packet of vanilla sugar

We wash the stems, peel them and cut them about 1.5 cm long. Put the sugar with the rhubarb pieces in
a bowl and mix (it will leave a juice along the way).

Beat 6 egg whites with a pinch of salt, 3 tablespoons sugar and vanilla sugar, until it becomes hard and does not flow if
we turn the bowl. Rub the 10 yolks with 3 tablespoons of sugar until white and then add little by little in the egg white foam, stirring gently from the bottom up. Add a tablespoon with a tablespoon of flour, stirring just as well from the bottom up, so that no foam is left.

Wallpaper a sheet of baking paper and pour the composition.
We give the rhubarb pieces through the 2 tablespoons of flour and we distribute them evenly over the composition.
Put the tray in the preheated oven (over medium heat) and keep it until it turns golden and eventually passes the toothpick test.

Beat the 4 egg whites with a pinch of salt and 4 tablespoons of sugar. We spread it over the hot counter and put it in the oven once more (about 15 minutes). You need to make sure that the surface is just a little brown and then remove it.
Cut easily when cooled.