Description
Dear cooks, today I come to you with a new pie. Finally it was the turn of my beloved rhubarb starts the time of delicious cakes with a light raveneau acidity. One of these, with rhubarb, apples and cinnamon topping, I suggest you to try. You are welcome to visit me for tea!
Ingredients
-
Butter
100 g
-
Chicken egg
4 piece
-
Sugar
250 g
-
Flour
450 g
-
Salt
1 pinch
-
Vanilla sugar
20 g
-
Leavening agent
12 g
-
Milk
250 ml
-
Rhubarb
500 g
-
Apple
500 g
-
Pudding vanilla
1 pack
-
Flour
150 g
-
Powdered sugar
150 g
-
Cinnamon
2 tsp
-
Butter
120 g
Cooking
Immediately warn that the aforementioned ingredients turns out a great pie on a baking sheet, the size of my 30Х35. If you want less, make half of the products. The weight of the rhubarb and apples set in already purified form. So separate eggs into yolks and whites. Beat the whites with a pinch of salt to taut peaks.
Butter-melt and cool the milk to heat just to have a little warmer room temperature. Sift flour with baking powder.
Beat the yolks with sugar and vanilla sugar until a light mass, adding milk and butter. Add the flour, stir with a spatula, several methods to introduce proteins, stir gently.
Rhubarb and apples are cleaned, cut into small pieces, not very finely, put them into a large bowl. Pour into a bowl the pudding mix.
To prepare the topping. Butter, powdered sugar, flour and cinnamon promyat fingers to form a crumb.
Baking tray lay a baking paper. Pour the batter on a baking sheet, flatten. Sprinkle rhubarb with apples. All sprinkle with topping and bake in preheated oven at 180 degrees for about 20-25 minutes. Be guided by your oven, the topping should not be baked.
The willingness of cake check wooden stick. The cake is ready, the aromas soar, tea sabrepulse!
Optionally the cake can be sprinkled with powdered sugar, I sprinkled. The dough was soft and fluffy.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.