recipes

Rhubarb cream pie


This great spring cake will disappear from your table before you say shoemaker. Do not use an electric mixer during preparation, as too much air enters the dough due to the mechanical mixing. Cut the rhubarb stalks into large and long stalks to hold them beautifully on top of the cake.
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This great spring cake will disappear from your table before you say shoemaker. Do not use an electric mixer during preparation, as too much air enters the dough due to the mechanical mixing. Cut the ...

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Cook time60 minYield8 servings


Ingredients

  • 4 tablespoons melted unsalted butter, cooled to room temperature
  • 1 cup semi-coarse flour
  • ¾ teaspoon baking powder
  • Ž teaspoon salt
  • 2 large eggs
  • 1 egg yolk
  • 1½ cups of sugar and another for sprinkling
  • ¼ cup of sour cream
  • 2 tablespoons dark rum
  • 2 teaspoons finely grated lemon peel (organic lemon)
  • about 13 stalks of rhubarb, cut in half lengthwise, if thick

Cooking guidelines

Preheat the oven to 350 ° C. Melt the butter and set it aside to cool. In a medium bowl, mix the baking powder, salt and one cup of semi-coarse flour. Add the yolk and ½ cup of sugar and mix well. In a small bowl, beat the melted butter, sour cream, rum and lemon zest. Then slowly incorporate the butter mixture into the egg mixture. Finally, add the dry ingredients and work them well with your hands until the dough is smooth. Wipe the cake tin with butter and sprinkle with flour and put the dough in it. Let it rest for about 10 minutes.

into the dough, just place it on it. Finally, sprinkle everything with sugar and bake in the oven for 45-55 minutes until the cake is golden. Remove the cake from the oven and it can be served after cooling.


  • Chef: Adela
  • Published:

Category: Desserts

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