Old fashioned rhubarb cake
Today we will break stereotypes, because we will have a old fashioned rhubarb cake on the table. These sour stalks go perfectly with a delicate sweet airy dough. Delicious, healthy and unusual.
Equipment
- 1 teaspoon
- 1 baking mold
- 1 knife
- 1 chopping board
- 1 mix bowl
- 1 mixer
- 1 sieve
- 1 spatula
Ingredients
- 5 pcs egg
- 250 g sugar
- 250 g flour
- ½ tsp baking powder
- 200 g rhubarb
- 1 pinch salt
Instructions
- Prepare everything you need. Preheat the oven, as the dough for the charlotte needs to be baked immediately.
- Peel the rhubarb stalks and cut them into pieces.200 g rhubarb
- In a bowl, add sugar, salt, and break the eggs.5 pcs egg, 250 g sugar, 1 pinch salt
- Beat with a mixer. The egg mixture should increase in volume, lighten in color, and become fluffy and airy. There will be traces left by the whisk, which immediately disappear. There is quite a lot of dough, so it will take at least 5 minutes to beat even at the highest power of the mixer.
- Sift the flour and baking powder through a sieve.250 g flour, ½ tsp baking powder
- Mix with a spatula or mixer on the lowest speed. The dough should retain its light airy structure, flow from the whisk in a thick ribbon, leaving traces.
- Add two-thirds of the chopped rhubarb to the dough and mix.
- Put in a baking dish, grease only the bottom with vegetable oil. Here the diameter is 22 cm.
- Sprinkle with pieces of rhubarb on top.
- Bake in the oven at 170 ℃ for 35-40 minutes. The rhubarb pie will almost double in size. Pierce with a skewer, there should be no raw dough on it. Remove from the baking dish and cool on a wire rack. It can be served immediately. Optionally, sprinkle with powdered sugar.
Nutrition
Calories: 160kcalCarbohydrates: 37gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 2mgSodium: 46mgPotassium: 71mgFiber: 1gSugar: 21gVitamin A: 19IUVitamin C: 1mgCalcium: 18mgIron: 1mg