Welcome back after the break:)
Last time I flashed at a remarkable pace. But it was a good time.
full motion, activity, organizing a number of issues.
And today I'm glad I'm here with you.
sending you a warm power of thought:)
Welcome to the rhubarb. Such as I dreamed ... with lots of crumbled, and the delicate, kruchutkim batter.
In search of a good "kruszonkowego" idea of \u200b\u200brhubarb przewertowałam all your books and your favorite web ... and somehow I do not fully convinced.
therefore chose a proven recipe, which I presented to you once already with plums - from the holdings of Liski .
And for me it was a good choice.
area for experimentation is huge - think what you want to add the crumbled ... nuts, almonds, vanilla, sunflower seeds .... :)
LIGHT Tender
sifted 125g plain flour 125g cold butter
75 g caster sugar, mixed 1:1 with sugar with vanilla
1-2 egg yolks (depending on size)
4 tablespoons raspberry jam
approximately 10 pieces of rhubarb
half cup sugar 2 tablespoons butter
to crumble: 3 tablespoons butter, 3 tablespoons full flour, 2 tablespoons sugar
slicing butter cubes, triturated briefly with sugar, I add egg yolks and flour - and knead the dough very quickly. I put in the fridge for a while.
dishes or for baking (for me there were 4 pieces), smear with butter crumbs and spills.
lecturer with a thin layer of dough.
cake smear - a thin layer of jam.
slicing rhubarb pieces, sugar flood. Warming up the butter in a frying pan and cook the rhubarb. When it starts to translate into a soft dough lined cups.
the crumble - pounded together butter and sugar, then flour. Optionally, add almonds, ground almonds or ground nuts ... as anyone who likes:)
crumble - the rhubarb.
temperature bake in 180 degrees - for about 25 minutes.
Enjoy!
M.
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