Put a teaspoon of salt on top of the flour. Add a tablespoon of sugar and cold butter. Incorporate the butter into the flour with the help of two forks, until the mixture has a granular appearance. We do not do this operation with our hands, because the butter will melt and the tart crust will no longer have the desired consistency.
We prepare the food processor for kneading, in whose bowl we pour the mixture of flour, sugar and butter and mix. Put a tablespoon of cold water and continue to knead. Add cold water spoon by spoon and mix quickly each time. We put water, only until the dough binds.
We turn the sweet tart dough on a food foil and quickly squeeze it with our hands, so that it doesn't heat up, until we get a ball. Put the ball of dough in the fridge for at least an hour.
After an hour, take the tart dough out of the fridge and place it between two baking sheets. Spread the dough until you get a sheet 4-5 cm thick. If the dough is not cold enough, it will stick, and if it is too cold it will crumble and we will not be able to spread it. We may not use baking paper, but sprinkle the worktop with flour, but I think it's more convenient.
The dough sheet should have a diameter of about 35 cm, ie the diameter of the tray on grease with butter a cake tin with a diameter of 28 cm. We gather the dough spread on the rolling pin. Place the rolling pin on top of the tray and unroll the dough. Mold the tart dough on the shape and edges. Cut the edges of the dough in excess, at the upper limit of the shape. If we want a thick crust, put the tray with dough in the freezer for 20-30 minutes. If we want a crispy crust, we put a baking paper on top of the dough and we pour over beans (lentils, rice, ..)
Heat the oven. If we want less crunchy dough, we wait another 15 minutes. For the crispy dough, put the tray in the oven heated to 200 degrees for 10-15 minutes.
We cut the rhubarb into 1-2 cm pieces. We put the 200 gr. of sugar over the pieces of rhubarb. Add the cornstarch and mix well.
Remove the dough from the freezer (after 20-30 minutes), or from the oven (after 10-15 minutes) and pour the rhubarb mixture over it. We press lightly with our palms. Put the tart in the oven heated to 200 degrees for about an hour.
After about 50 minutes, prepare the meringue - put the egg whites in a bowl. Add a pinch of salt and beat with a mixer, until you get a hard foam. Put a spoonful of sugar and mix. Add the sugar spoon by spoon and mix every time. In the end we will get a firm meringue in which the sugar is completely dissolved.
After about an hour, when the rhubarb filling starts to bubble, take the pie out of the oven.
Immediately turn the meringue on top and spread it lightly over the entire surface of the tart. Reduce the oven temperature to 15 degrees and put the rhubarb cake in the oven for another 10-15 minutes.
When the meringue hardens and begins to brown, take the dessert out of the oven. Let the dessert cool completely in the form.
Then put the cake in the fridge for at least an hour.
We cut and serve.
Rhubarb and meringue pie (Video Recipe) - Recipes
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Strawberry and rhubarb cake
I really like this type of fast homemade cake, a bit more rustic, the effort is little, but the result is delicious and beautiful, and during the season. So far, I've been content to salivate at the pictures with this fragrant pie. I owe the discovery of the rhubarb of Good Food magazine. There I think I saw rhubarb for the first time and I put some bookmarks (on the site) and some post-its. You do not have to separate the eggs or froth them. I mean, I learned to make tart dough well, but at the cost of some. I took the tray out of the oven and added the strawberries and rhubarb. I baked again until it passed the toothpick test. A cool cake came out.
For this delicious cake you need many ingredients, but it is worth the effort. It is a spectacular cake that impresses everyone. Sumegi, the cake that is always present at festive meals, because it is super delicious. Chocolate cream, walnut meringue, chocolate icing. I was very curious how rhubarb is, I kept finding recipes for pies, creams, jams… so… at work! Pour the mixture of strawberries and rhubarb in the shape of a tart.
From the remaining dough we cut a few strips and make a grid over the tart for.
Interesting cake with rhubarb and meringue!
A wonderful dessert with a fresh sweet-sour taste. It is delicious and we are sure it will please you.
For the dough:
-1 teaspoon of baking powder
-1 sachet of vanilla sugar
-grated peel of 1 lemon.
-1 sachet of vanilla sugar.
For the filling:
-2 teaspoons of cinnamon.
METHOD OF PREPARATION:
1.Prepare the dough. In a bowl, mix the flour, sugar, vanilla sugar, salt and baking powder.
2. Add the grated lemon peel, soft butter and egg yolks. Mix the ingredients until smooth.
3. Distribute the dough in an even layer at the base of the removable form (26 cm), lined with baking paper. Shape edges about 3 cm high.
4.Prepare the filling. Wash the rhubarb, then cut it into pieces.
5. Add the sugar, starch, cinnamon and mix.
6. Transfer the filling to the baking tin and bake for 30 minutes at 185 ° C.
7.Prepare the meringue. Beat the egg whites with a pinch of salt.
8. Gradually incorporate the sugar and vanilla sugar.
9. Remove the cake from the oven, add the meringue, distributing it evenly, and put it back in the oven for another 10 minutes.
SIMPLE RUBBER CAKE
The best spring cake can be a simple cake with rhubarb. I love its sweet-sour taste, the fact that it is easy, fast, with simple and cheap ingredients, available to anyone.
I prepared it for my weekend. I used commercial rhubarb, because the one in the yard has already been turned into a Delicious rhubarb syrup.
Rhubarb, also known as rhubarb, rhubarb, revent, found especially in Transylvania, is a leguminous plant from which only the stem is consumed. It is cut at the base and top, where the leaves begin. The leaves are not consumed, they are toxic.
Rhubarb is not only delicious, it also has important properties for the body, being rich in proteins, fibers, minerals, carbohydrates.
I hadn't heard of rhubarb until I met my husband. My mother-in-law had prepared a compote and such a cake and I liked its sour taste so much that when we moved to our house I made sure to plant two bushes in my yard.
If you haven't seen how many wonderful recipes I've prepared with rhubarb, you can choose one of the recipes I've already collected in rhubarb cake collection. Find here recipes for cake, cheesecake, recipes for cake with almond flakes and chocolate, crumble (best.), Syrup, but also much more. And 2 more recipes will follow soon. If you have an Instagram account, I think you saw that I also prepared a beautiful tart with vanilla cream and rhubarb.
In many of the old recipes I combined rhubarb with strawberries.
The simple rhubarb cake is just about rhubarb. This was the star and was enjoyed with great pleasure.
I knew they would like it, so I prepared a larger tray than I usually do. I make simple fruit cake often, when my family asks me for something sweet but simple, without meringues, without chocolate. When I ask for that, I know exactly what they want, and that's what I do for them. An ordinary, banal dessert that can be packaged the next day, and I keep a few cubes for sweet pampering next to coffee. With this simple cake, I also conquered my child's classmates on primary school trips. Rhubarb can be replaced with any fruit the child likes.
Maybe you tried too simple berry cake or the one with cherries.
I now let you see what ingredients you need and how to prepare for the simple rhubarb cake. And if you prepare it, don't forget to send me a picture.
8 eggs & # 8211 egg whites separate from the yolks
1 teaspoon powdered orange peel / grated orange peel / lemon
I started preparing this rhubarb cake. Washed and cleaned rhubarb stalks were cut into sticks of about 5 cm. After cutting the first piece, I took it as a standard for the rest. I put the pieces obtained in a tray, I sprinkled a little sugar and I put them in the preheated oven at 200 ° C for 8-10 minutes, until they softened very little. I took them out and let them cool in the pan.
I mixed the egg whites with a pinch of salt until they turned white and became a hard foam. I gradually added the sugar over them and continued to mix until I got a strong foam like meringue. It can be checked with the overturned bowl & # 8211 is not allowed to fall out of it!
I gradually added 2-3 yolks, vanilla sugar, then orange peel powder, without using the mixer, these being incorporated by mixing a spoon with a long tail or a good spatula. It is not necessary to completely homogenize the composition at this time.
I put the oil in 2-3 tranches, stirring gently from the bottom up. At the end, I incorporated the flour, mixing just as easily, until the composition was completely homogenized.
I poured the composition in a tray lined with baking paper. I took the rhubarb pieces and put them in flour only on one side (the one that will be put on the dough), then I arranged them in such a way that they fit all the pieces, but also to be evenly divided. These were given through flour to prevent them from reaching the bottom. They will sink anyway (a little) because of the weight.
I baked the simple cake with rhubarb until it passed the toothpick test (between 30 and 45 minutes), then I let it cool on a grill.
If you want to see other simple, quick and delicious recipes prepared by me, I invite you to subscribe to the channel You Tube.
It is a cool cake, with a fine and aromatic texture with a sweet-sour taste perfectly balanced by the combination of sour and rhubarb. I saw your posh in the eclaire recipe. You can tell me where you got it from, or what. JamilaCuisine & rsaquo videos & rsaquo prajitura-c.
My dear ones, today I come back with a seasonal recipe. The rhubarb cake is ideal for spring days, because it is easy to make, finely flavored, sweet-sour. Homemade natural jam recipes.
Copycat recipe: Paul's rhubarb pie
For some time I have developed an uncontrollable passion for Paul's rhubarb pie. Whenever my path intersects with the pastry, I do what I do and end up enjoying a slice of this wonder.
It is therefore easy to understand why, when I finally found the rhubarb to buy (in Cora, a week ago) I switched to the cake urgently. The recipe below is a fairly faithful copy of the delicious pie you can buy from Paul.
There is a new way to make pancakes. and it's GREAT
Photo: rhubarb , Shutterstock
- 1 puff pastry dough
- 4 eggs
- 200 grams of brown sugar (add another 50-100 g if you prefer it sweeter)
- 100 grams of flour
- 6 rhubarb threads (you can put as many as you want, I felt that here would be the balance)
- 50 grams of melted butter
- 200 ml whole milk
- vanilla essence
- a pinch of salt
Method of preparation
The thawed dough is placed in a tray (I chose a round one to faithfully reproduce the slice of Paul's pie) and it is pricked from place to place with a fork, then it is refrigerated until we prepare the rest of the ingredients.
The rhubarb is washed well and cut into small slices (see photo).
Place in the preheated oven at 200 degrees C. After 10 minutes, lower the temperature to 180 degrees C and leave for about 1 hour.
It can be served as such or with meringue (I prefer the first option to be able to fully enjoy the sour taste of the pie).
Interior photo and first page: slice of pie with rhubarb , Shutterstock
Rhubarb and meringue cake
One of my favorite cakes, the rhubarb cake (or rababura - as it is called in Transylvania) always reminds me of Cluj. The recipe made by my great-grandmother was simple, sprinkled with just a little powdered sugar at the end. my grandmother, she started to do it too, but she put cocoa on the counter and meringue on top (her contribution to her great-grandmother's recipe). in any variant you serve it, it is delicious. The sweet and sour taste given by the rhubarb pieces surprises you every time, it is light and satisfying, and it reminds me of childhood and dear people.
This article is made by Andreea Sfarlea & ndash editor casutafericita.ro
Copycat recipe: Paul's rhubarb pie
Andreea is the mother of two children, the wife of a wonderful man and blogger in Casuta Fericita. Her profession is in Communication, she studied business at East West University in Chicago and fine arts in Cluj, specializing in easel painting. He had the opportunity to live on two continents, he loves art, design, gastronomy and travel.
- 6 eggs
- 250 g butter
- 150 g sugar
- 1 baking powder
- 250 ml milk
- 300 g flour
- 2-3 rhubarb stems (cleaned and cut into thick slices)
- vanilla extract
Method of preparation
Beat the yolks well together with the sugar until they turn white and become frothy. With the mixer on the lower gear, add the soft butter, milk and flour mixed in advance with the baking powder and a pinch of salt (the dry ingredients are put with a spoon or in the rain).
We pour the composite in a greased and powdered tray with flour. The recipe is for a tray with a size of 30cm / 40cm. Put the pan on top of the composition from place to place and put the tray in the oven for a maximum of 15 minutes at 180 degrees C.
While the cake is in the oven, beat well the remaining 6 egg whites with a pinch of salt, add 50 g of powdered sugar in the rain until you get a strong meringue. After a maximum of 15 minutes, take the cake out of the oven, place the meringue over it and bake it for another 10 minutes on low heat (5 minutes at 150 degrees C and another 5 at 100 degrees C).
After the cake is ready and the meringue has a slight brown tint here and there, take it out of the oven, cool it completely and cut it into cubes.
PS. The amounts of sugar are half of me so it is suitable for sweet. If you like it sweeter, you need to add more sugar!