Description
Begins the season of my beloved rhubarb, and it is my pleasure to treat you to the cooks, simple, fast, juicy and delicious pastries with this amazing stem. Fluffy, tender dough with a charming acidity of rhubarb - it's too delicious! My big thanks for the wonderful recipe Nelly Schmidt (Witzke)!
Ingredients
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Flour
250 g
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Sugar
250 g
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Chicken egg
4 piece
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Butter
250 g
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Vanilla sugar
1 pack
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Leavening agent
2 tsp
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Starch
75 g
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Rhubarb
750 g
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Powdered sugar
3 Tbsp
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Salt
Cooking
Our products!
Rhubarb wash and peel
We shall cut cubes. If the rhubarb stalks are very wide, cut another and along.
Soft butter beat with sugar, salt and vanilla sugar until creamy.
Introduce one by one 4 eggs, beating well - one minute on each egg.
Mix the flour, starch and baking powder and sift through a sieve. Enter the flour mixture into the oil - beat well with a mixer.
Here is the batter should be
A baking sheet (I have a 25x30 cm) with baking paper and spread, smearing the dough.
Put on the dough our prepared rhubarb, a little utaplivaja it into the dough. Bake in a preheated oven (200 degrees) for 30-40 minutes. Check readiness of a wooden torch.
That's so pretty! Let cool in the form.
Pie sprinkle with powdered sugar and cut into slices
Piece closer!
Soft, fluffy, melting in the mouth pastry with juicy notes of tart and a delicious rhubarb!
Mmmmmmm...
Bon appetit!!!
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