Rhubarb Pie

Discover a delicious rhubarb cake recipe, a perfect combination of sweet and tangy that will delight any dessert lover. This cake is not only easy to make but also very flavorful, with a light and fluffy texture thanks to the whipped egg whites. It is ideal for serving at a family meal or to impress guests on a special occasion. Let's begin this culinary journey!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

- 4 stalks of rhubarb (approximately 400 g)
- 2-3 tablespoons granulated sugar (for rhubarb)
- 5 large eggs
- a pinch of salt
- 10 tablespoons granulated sugar (for the mixture)
- 5 tablespoons oil
- 1/2 packet baking powder
- 1 packet orange zest (from Dr. Oetker)
- 5 tablespoons freshly sifted white flour
- 2 tablespoons semolina

Necessary utensils

- Baking tray
- Baking paper
- Mixing bowl
- Mixer or whisk
- Spatula
- Strainer
- Knife and cutting board

Preparing the rhubarb cake

1. Preparing the rhubarb: Start by washing the rhubarb well under cold running water. Then, peel it with a sharp knife. Cut the rhubarb into small cubes, about 1-2 cm. Sprinkle 2-3 tablespoons of granulated sugar over the chopped rhubarb, mix gently, and set aside for 15-20 minutes. The sugar will help the rhubarb release its juice, forming a delicious syrup.

2. Preheating the oven: While the rhubarb is releasing its juice, preheat the oven to 180°C. Line a baking tray with baking paper, ensuring it is well secured.

3. Separating the eggs: Separate the egg whites from the yolks, making sure no yolk remains in the egg whites, as this could prevent the foam from forming.

4. Preparing the egg white foam: In a clean bowl, beat the egg whites with a pinch of salt until they become foamy. Then, gradually add the 5 tablespoons of granulated sugar, continuing to mix until you achieve a firm and shiny foam.

5. Preparing the yolk mixture: In another bowl, mix the yolks with the 10 tablespoons of granulated sugar, baking powder, and orange zest until the mixture becomes creamy and doubles in volume. Gradually add the oil, continuing to mix. Then, incorporate the rhubarb syrup, mixing well.

6. Incorporating the flour: Add the flour gradually to the yolk mixture, gently mixing with a spatula to avoid deflating the mixture.

7. Combining the egg white foam: Take about 3 tablespoons of the egg white foam and incorporate it into the yolk mixture to lighten it. Then, add the remaining egg white foam, mixing gently.

8. Pouring the mixture into the tray: Pour the obtained mixture into the prepared tray, leveling the surface well. Sprinkle the semolina evenly over the mixture, then place the rhubarb cubes on top, distributing them evenly.

9. Baking the cake: Place the tray in the preheated oven and bake the cake for 20 minutes at 160°C. After this time, remove the tray and cover the cake with the remaining egg white foam, leveling it well. Sprinkle yellow sugar crystals over the foam for a crunchy effect.

10. Finishing the baking: Put the tray back in the oven for another 20 minutes, until the cake is golden and firm to the touch.

11. Cooling and serving: Once the cake is baked, remove it from the oven and let it cool completely in the tray. Then, cut it into squares and serve it with a spoonful of sour cream or vanilla ice cream for a delicious contrast.

Helpful tips

- Gluten-free version: For a gluten-free cake, you can replace the white flour with almond flour or rice flour.
- Adding nuts: If you like a crunchy texture, add some chopped nuts to the mixture.
- Sweetening: You can adjust the amount of sugar according to your preferences or use healthier alternatives like honey or maple syrup.
- Serving: It pairs wonderfully with fruit tea or a sweet white wine, which will complement the cake's flavors.

Nutritional benefits

Rhubarb is an excellent source of vitamins, especially vitamin K, and contains antioxidants that help maintain health. Additionally, it is low in calories, making our cake a lighter choice compared to other heavier desserts.

Frequently asked questions

1. Can I use frozen rhubarb?
Yes, but make sure to thaw it completely and strain it well to avoid excess water in the mixture.

2. Can I store the cake in the fridge?
You can store the cake in the fridge in an airtight container for 2-3 days.

3. Can I replace rhubarb with another fruit?
Of course! Apples or pears are excellent alternatives, bringing a sweet and flavorful note.

4. How can I tell when the cake is done?
The cake is done when it is firm to the touch and a toothpick inserted in the center comes out clean.

Now that you have all the necessary information, it's time to put on your apron and start the culinary adventure. This rhubarb cake will surely become one of your favorites, offering a perfect combination of flavors and textures. Enjoy!

 Ingredients: 4 stalks of rhubarb, 2-3 tablespoons of granulated sugar, 5 large eggs, a pinch of salt, 10 tablespoons of granulated sugar, 5 tablespoons of oil, 1/2 packet of baking powder, 1 packet of orange zest from Dr. Oetker, 5 tablespoons of freshly sifted white flour, 2 tablespoons of semolina.

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