Flour I use whole wheat or spelled. I change the dough but with hazelnuts or pumpkin seeds is great. Then you can choose, according to the number of dinners and also the amount of rhubarb, whether you will be grooming a large plate or a cake ... The recipe below is in a cake form, but if you double the amount of all the ingredients, it will beautifully come out on the whole sheet. I bled this amount on the whole plate just a few days after this cake, on our barbecue on the horse farm, and next time I should bake two sheets :)
I have the last, but no less significant note. You can easily modify the recipe in a gluless version. I also tried, and a great deal of practical, mainly flavor, was a combination of buckwheat flour with rice flour wholegrain, with a little more flour, because it is less savory and with a higher ratio of rice. So I put down the ingredients in the weight and the gluten-free version. Draw the dandelion as needed and use one of the gluten-free mule.
Rhubarb cake (gluten-free)
1. June 2017
Every year I look forward to harvesting a rhubarb in the garden, it's almost a ceremony, and every year I have to pick up my favorite recipes from her, such as this rhubarb peppercorn with a ginger that is just perfect. According to the photo, it is clear that it is one of the old-fashioned recipes, which I will not allow. But also every year I try some new ones and this year I have a lot to contribute to this collection here on the blog. I started out from an apple pie recipe from my cookbook, which is so popular, and so you of yours may find similarities. Anyway, it's worth trying out and I'm going to look forward to your news as he tasted you.
Postup
Preheat the oven to 180 ° C. Dissolve butter and allow to cool to room temperature. Fill the bottom of the cake mold with baking paper and flush the hips with grease in a spray or butter. Prepare the crumb by mixing all the ingredients.
Prepare a rhubarb. Wash it and cut it into pieces 1-2 cm long. Dust flour in the bowl with baking powder and a pinch of salt. Put the egg, sugar, vanilla into the robot and whisk until you get a dense, light and fluffy foam.
Now it is only necessary to link all prepared ingredients. Add the butter, the flour mixture, the rum and the rhubarb to the egg mixture. Put the finished dough into the mold, spreading it lightly, freeing it, sprinkle with a crumb and bake for about 25 minutes.
