In this recipe we will make caramelized rhubarb filling. Top cut of delicious dough. After baking the cake turn it upside down.
Pie Tarte Tatin appeared in France in 1847. It is easy to prepare, but very effective when applying. In the classic version of the stuffing is made from apples, but I decided to cook with rhubarb.
Looking ahead, I will say that the cake turned out delicious. I was worried because of the rhubarb filling is liquid, yet it is very much juice. But my fears were unfounded.
I will not longer to delay the entry, let's cook!
380 g rhubarb
1 cup sugar (200 g)
4 tablespoons butter (80 g)
1 tablespoon lemon juice (18 g)
¼ teaspoon salt
First I prepare the stuffing. My rhubarb and peel, cut into small pieces 2-3 cm. I put the pan on the fire and go there all the ingredients. Once the mass has begun to boil, the carcass of approximately 7-9 minutes.
Rhubarb should be mild and some juice to evaporate. The filling is poured into a baking dish and give cool.
0.5 cups sugar (100 g)
2.5 cups flour (400 gr)
6 tablespoons butter (120 g)
2 teaspoons baking powder (8 g)
0.5 cup vegetable oil (115 gr)
0.3 cups of milk (83 g)
¼ teaspoon salt
While rhubarb filling cools, prepare the dough. All the dry ingredients into a large bowl send a mixer and stirred. Add liquid ingredients and butter to room temperature. I was stirred until homogeneous. The dough becomes quite thick and sticky.
The original recipe was proposed to roll out the dough and to shift to the form. Maybe I did something wrong, but I had to move the dough pieces, as entirely failed to pick it up. If you know how to do best - tell us in the comments.
Cake bake at 190 ° C for about 30-40 minutes. The dough should redden, but the stuffing must not burn. When the cake is ready, remove it from the oven. Now we need to just flip it, because we have the cake upside-down.
Flip it follows immediately until the cake is still hot. If you linger and allow the cake to cool, the filling stick to the form, and the cake will not pull out.
If done right, the cake easily fall off onto a plate. A small portion of stuffing stuck to the bottom of the form, so I took it off the blade and distributed over the surface of the cake.
Other recipes with rhubarb: Sand cake with meringue and rhubarb
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