Rhubarb cake with cream
Time
Preparation time: 45 min.
Cooking or baking time: 45 min.
Rest period: 1 hour 30 minutes
Total preparation time: 3 hours
Traditionally, I bake rhubarb pie with yeast dough.
ingredients
yeast dough
- 500g flour
- 90 g of sugar
- 1 pinch of salt
- 90 g of butter
- 1 whole egg and
- 1 egg yolk
- 200 ml of milk
- 1 pck and in addition 1/2 tsp dry yeast
Rahmguss
- 150 ml of cream
- 80 g of sugar
- 1 -2 pck. Vanilla sugar
- 1- 1.5 teaspoon flour or cornstarch
- 1 egg yolk
preparation
Yeast dough, rhubarb & cream
- Mix the flour thoroughly with dry yeast, sugar and the pinch of salt.
- In a small pot warm the butter very slightly and then add the milk.
- Let cool and if it is just lukewarm, the egg and the yolk is stirred.
- Now you can try, if the dough is sweet enough and possibly add some sugar.
- Then add everything to the flour and knead vigorously for about 10 minutes, the longer you do this, the looser and better the dough will rise.
- Form a loose ball and place it in a bowl that has been sprinkled with flour until thin, sprinkle it with a thin layer of flour, I sieve it with the coffee strainer over it.
- Cover with a kitchen towel and let rise in a warm environment, the dough should increase significantly, to about double. You have to expect about 1-1 / 2 hours.
- This time can be shortened by placing the bowl in the preheated to 30-35 degrees oven and the door opens only a small gap (spoon or cloth in between).
- After walking, the dough is placed on the buttered sheet and easily adjusted by hand and also formed a beautiful edge. Now sprinkle with some breadcrumbs thinly and sprinkle with the cleaned, diced, previously sugared and then expressed rhubarb. I had a 26 cm flat baking tray and about 1.5 kg of rhubarb before peeling. (Had him peeled and then sugared overnight and then drained on the dough).
Quietly lush and twice as much, it collapses when baking. - Let it rest for 30 minutes and then bake at 170 degrees upper and lower heat, depending on the oven about 40-45 minutes.
- Creamy, sugar, vanilla sugar, flour or cornflour and egg yolk are stirred well with the whisk until foamy, with a spoon over the rhubarb cake and baked about 10 minutes.
