2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Rhubarb is a vegetable with an interesting fresh smell. Few people know about its most amazing application - in cakes. It gives them a greenish-colored filling, with an atypical and captivating taste with a slight acidity.
Rhubarb cakes are easily distinguished. It goes well with wholemeal flour, brown sugar, hazelnuts and especially strawberries. The result is not the sweetest, but on the other hand it has that sour vein that either becomes your favorite at first, or you deny it forever.
Pastry with rhubarb and strawberries
Required products: 1/2 tsp. (125 g) butter, 250 g rhubarb, 250 g strawberries, 2 tsp. flour, 1 baking powder, 1 tsp. sugar, 4 eggs, 1 vanilla.
For the crumbs: 125 g butter, ½ tsp. sugar, ½ tsp. flour, 1 vanilla.
Preparation: Melt the butter. Together with the sugar, beat with a mixer. Add one egg at a time, beating constantly. Sift the flour together with the baking powder and vanilla. Add to the liquid mixture with constant stirring.
Rhubarb is washed, peeled and cut into cubes. Strawberries are cut into pieces.
A rectangular tray was lined with baking paper. Pour the mixture over it, distributing it evenly. Top with chopped rhubarb and strawberries.
The crumbs are prepared by mixing cold and hard butter, flour, sugar and vanilla with your hands. Pieces similar to crumbs should be obtained. They are distributed on the cake. Bake in a preheated 180 degree oven for 50-60 minutes. It is ready when it acquires a slightly golden color.
Rhubarb cake with cottage cheese
Necessary products:
For the dough: 400 g flour, 160 g sugar, 1 egg yolk, 250 g cold butter, a pinch of salt.
For the cream: 100 g rhubarb, 500 g cottage cheese, 5 egg yolks, 6 egg whites, 1 tbsp. starch, 180 g sugar, 1 packet vanilla sugar.
Preparation: Mix the flour, sugar, yolk, salt and butter in a deep bowl. Mix with a mixer or wire until you get a crumbly dough.
The resulting dough is distributed in a greased deep baking dish. Bake at 160 degrees with a fan for 15 minutes.
Rhubarb is cleaned and cut into strips. Sprinkle with a little sugar and set aside. Beat the egg whites with 50 g of sugar. The curd is mixed with the remaining sugar, vanilla sugar, egg yolk and starch to obtain a homogeneous mixture. Slowly add the whipped egg whites.
The rhubarb is spread on the baked loaf. Spread the curd mixture on top. Bake the cake for 35-40 minutes at the same temperature until ready. If it starts to turn brown, cover it with aluminum foil.
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