Rhubarb and yogurt cake

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I have finally been able to make a recipe with my rhubarb, I wanted to try it! The harvest has been scarce because I sowed it last summer but I already have 4 plants and they are getting beautiful so I hope I can make many recipes with him.

Well, I hope you like it !!!




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Rhubarb and yogurt cake

For the dough:

250 gr. of flour with yeast
80 gr. of sugar
A pinch of salt
125 gr. of butter cut into cubes and 1 egg

For filling:

200 gr. of rhubarb and 80 gr. of butter
2 eggs
40 gr. of sugar
250 gr. of natural yogurt
1/2 teaspoon vanilla powder
Grated lemon 1/2
25 gr. of maizena
2 tablespoons of brown sugar

The day before making the cake, we peel the rhubarb and cut it into strips of the size of the mold. We put them on a plate, sprinkle with two tablespoons of brown sugar, cover and leave in the refrigerator until the time to make the cake.

For the dough: In a bowl we mix the flour, sugar and salt. Add the butter into pieces, then the egg. We knead everything until obtaining a smooth and homogeneous mass.
We grease and flour the mold, we cover it with the dough and leave it in the refrigerator for 30 minutes and prepare the filling.
We melt the butter in the microwave. We mount the whites until stiff with a pinch of salt.
Beat the yolks with the sugar, add the yogurt and mix well, add the vanilla, melted butter and flour. Gently add the egg whites to the point of snow, with enveloping movements from top to bottom.
Preheat the oven to 180º.
Pour the yogurt mixture on the base and smooth the surface. We arrange the rhubarb trunks from side to side and sink them slightly.
We put the cake in the oven and cook it for about 50 minutes.
Let cool and sprinkle with icing sugar.

** I used a removable rectangular mold of 36x12.
** The rhubarb has released a lot of liquid to have it macerating all night with sugar so it has been very narrow and I think that leaving less will be better.




Source: Cuisine AZ


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 Image and video hosting by TinyPic

Rhubarb and yogurt cake