This was meant to be a Rhurbarb Tarte Tatin. Let's just call it a Rhurbarb Cake as I did not want to flip it up-side-down because it wouldn't have stayed in one piece.
Beautiful new season Irish rhubarbs! Still young so not too sour or bitter. Absolutely yummy and juicy.
Rhubarb Cake
Rhubarb Cake
Pastry
400 ml plain flour
200 g butter
200 ml icing sugar
3 egg yolks
Filling
500 g rhubarb
150 ml sugar
100 g butter
1. Preheat the oven to 250 C.
2. Mix flour, cold butter and icing sugar until crumbs.
3. Add egg yolks and mix well.
4. Form a ball of the dough, wrap it in clingfilm and put in the fridge for at least an hour.
5. Peel and slice the rhubarbs.
6. Caramelise 100 ml of the sugar on a hot pan.
7. Place the rhubarb slices on top of the caramelised sugar, sprinkle the rest of the sugar and the butter on top.
8. Bake in the oven until the rhubarbs have softened a bit, about 10 minutes.
9. Take the pastry out of the fridge and roll into a circle of the size of your pan.
10. Place the pastry on top of the rhubarbs and put back into the oven.
11. Turn the heat down to 220 C and bake until golden brown, about 15 minutes.
12. Serve warm with whipped cream.
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