Rhubarb pie: Recipes for spring
Irresistible recipe for rhubarb pie:
So you succeed in a classic rhubarb cake, as we know it as a cake from our childhood.
Ingredients for the dough:
- 200 grams of melted butter
- 200 grams of sugar
- 250 grams of flour
- 3 eggs
- 4 egg yolks
- 100 grams of cornstarch
- 2 packs of vanilla sugar
- 1 1/2 teaspoons baking soda
Ingredients for the topping:
- 1.5 kilograms of rhubarb (fresh, unpeeled)
- 200 grams of sugar
- 100 grams of almonds
- 4 egg whites
- 1 tbsp lemon juice
In addition: grease for the sheet metal
Preparation of rhubarb cake
Preparation time: approx. 30 minutes
- Peel rhubarb, wash and cut into 3 cm pieces. Then set aside.
- Mix melted butter, sugar, vanilla sugar, eggs, egg yolk, flour, cornflour and baking powder into a uniform dough.
- Grease the baking sheet and preheat the oven to 180 ° C (circulating air).
- Spread the dough evenly on the plate and then spread the rhubarb pieces on it. Bake for 25 minutes.
- Meanwhile, beat the egg whites until stiff and mix with sugar, ground almonds and lemon juice.
- Remove the rhubarb cake from the oven and spread the cream evenly on it. Then put the cake in the oven again for about 15-20 minutes.
- Let the cake cool and serve.
Bake rhubarb pie? that's how it's done
To bake a rhubarb cake, first the leaves and the white stalk must be removed, as they are not edible, or much oxalic acid contain. Then you have the rods wash and peelto remove the fibrous skin. Peeling is easy if the fibers are peeled lengthwise at the interface with a knife. Thereafter, the rhubarb is prepared for further processing.
By the way: If you can not process the fresh sticks immediately, you can freeze rhubarb. We also have delicious recipes for rhubarb muffins for you.
Rhubarb cake softens? What can you do?
To prevent the juice from the rhubarb chips from entering the dough and soaking it, you can either sprinkle a little cornstarch or semolina over the dough. A layer of custard cream, such as vanilla pudding or vanilla cream, between dough and fruit can act as a juice stop in a rhubarb cake.
Rhubarb? what do you need to know about the plant?
Generally, the rhubarb season starting at the beginning of April. The bars have to be nice and smooth? depending on the variety? a rich red or green color respectively. Rhubarb can be enjoyed until June 24 (St. John's Day). Then the season ends, as the bars then have too much oxalic acid, become sour - and can be harmful to health in large quantities.
Both rhubarb places A distinction is made between green rhubarb and red. The green rhubarb, which includes the variety "Esta", tastes sour. Its oxalic acid content is therefore higher than that of red rhubarb varieties. With the slightly acidic note, it is recommended for spicy main dishes or as a side dish to meat.
Red rhubarb has red stems and red pulp. Its taste is sweeter and reminiscent of strawberries. It therefore tastes very good as a jam, rhubarb compote or syrup. The best known among the red varieties is for example "Holsteiner noble blood".
