Description
Anyone ever tried rhubarb in baking, so I understand! And if loose-based, juicy rhubarb to add a crunchy aromatic coconut? Divine, delicious combination! Invited to taste this wonder and to enjoy this wonderful dessert!
Ingredients
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Chicken egg
2 piece
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Coconut shavings
100 g
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Sugar
215 g
-
Salt
-
Rhubarb
400 g
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Butter
175 g
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Vanilla sugar
1 pack
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Flour
200 g
-
Leavening agent
2 tsp
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Milk
5 Tbsp
Cooking
Our products!
Share on eggs yolks and whites
100 g of coconut 90 g of sugar, 2 tbsp water, a pinch of salt, stir the egg whites in a saucepan.
Pan put on fire and heated while stirring, but do not boil.
The rhubarb clean, wash and cut into slices about 1 cm wide
Soft butter (margarine ), a pinch of salt, 125 g sugar and vanilla sugar placed in a container for whipping. Beat with a mixer until creamy.
To the oil weight you enter 2 egg yolks, continuing to whisk.
Mix the flour with the baking powder and put into the batter, alternating with 5 tbsp milk. All mix well.
It turns out that kind of dough.
The original recipe used a form for baking - out a La carte cakes. But of course the shape can take any, but preferably releasably, to make it easier to get the pie.
Form grease with oil. First spread the dough.
Then rhubarb pieces
On top distribute coconut mass. Put to bake in pre-heated oven (175 degrees ) for 35 to 45 minutes - depends on your oven.
Remove pie from oven, let cool in the form, then carefully remove.
That's the kind of handsome we get!
Closer - a delicious invention!
Remove the sample!
Crisp, juicy, fragrant!
Bon appetit!!!
Today, again, baked this cake, but in a normal split form with a diameter of 26 see Here, buy fresh!!! )))
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