Description
Rhabarber kuchen. I have another pie recipe with rhubarb, you know that there are many recipes on the website. Yes it's a bit similar with the existing (Pie "My favorite rhubarb" Larisa Kleine Hase http://www.povarenok .ru/recipes/show/650 69/), but there are differences. Maybe my recipe to someone suitable. The cake is tender, slightly sour, soft meringue, very tasty. The cooking time listed, only baking.
Ingredients
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Butter
175 g
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Sugar
125 g
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Yolk egg
3 piece
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Milk
4 Tbsp
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Flour
500 g
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Leavening agent
1 pack
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Salt
0.25 tsp
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Rhubarb
6 piece
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Sugar
0.5 cup
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Egg white
3 piece
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Lemon juice
0.25 tsp
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Sugar
1.5 Tbsp
Cooking
Rhubarb wash, dry.
Clean. Cut into small pieces and cut lengthwise. Put in drushlag, which put on a plate.
Cover with sugar and leave for 2 hours to let out excess juice (the juice can be used in jelly, I put it in a drink from whey).
Beat the yolks.
Add the sugar, a pinch of salt and whisk.
Butter cut into pieces.
To the flour add the baking powder, ProSeal. Mix with the oil. Well chopped. I mix with a special cutter.
Add the yolk-sugar mixture.
Pour in the milk (you may need to 1st. L. more).
Quickly knead the dough (dough is not very steep). Roll into a ball.
Packaging in plastic wrap and put into the refrigerator.
Baking tray lay baking paper, put the dough.
Roll but entire form. I worked with this video (its a little sprinkle of flour).
Put the rhubarb in a single row. Bake in a preheated oven until the 170S 20 min.
While baked cake, prepare the meringue. Beat the whites to a froth. Add the lemon juice.
Gradually add sugar, vzbit in a solid foam.
After 20 min. on hot cake spread the meringue arbitrarily. If spread with the help of culinary syringe, it will be beautiful and festive.
And bake another 25 min.
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