Description
One of the ways to use rhubarb in cooking. Everyday food for tea, moderately tart with a pleasant acidity.
Ingredients
-
Rhubarb
5 piece
-
Flour
500 g
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Sugar
300 g
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Chicken egg
4 piece
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Butter
210 g
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Yogurt
250 g
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Leavening agent
2 tsp
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Salt
0.5 tsp
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Vanilla sugar
1 pack
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Bread crumbs
Cooking
Rhubarb peel and cut into not large cubes.
Eggs into the bowl, add salt and whip. In the egg pieces add the sugar, whisking constantly, at the end add the vanilla sugar.
Beat until fluffy mass.
Butter cut into cubes and turn the heat in the microwave.
In the egg mixture, stir in the yogurt and beat slightly.
Parts then add flour (sifted with baking powder), thoroughly kneaded.
The dough on the exterior turns out as heavy.
Now, enter the softened butter and knead thoroughly.
Test structure changes, it becomes silky.
In the finished dough in two stages, add the rhubarb.
Carefully knead until a uniform distribution throughout the dough.
The form of grease remaining (10g) butter at room temperature. I have a form with a diameter of 30 cm, split.
A greased form, sprinkle with bread crumbs.
Put the dough in the prepared pan and spread evenly. Bake at 180 degrees Celsius on the middle shelf mode top/bottom fire 40 minutes.
The cake is ready!
Enjoy your tea!
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