Rhubarb pie recipe which you can see inHere is a recipe adapted from my weekly for Australian women "old English cakes." I was looking for something good to eat apples - they are full in my garden. For August - it's time to bake. Pies with apples, pumpkin, rhubarb, honey, plum jam - all these whole house smelled.
By the way, if you have late raspberries, raspberry cheesecake, prepare the original recipe from the city.
Pie with rhubarb and apples is the perfect softtexture, it is very tasty, moist, with a delicious layer of custard and juicy slices of fruit in the middle and the top. I bake a cake with rhubarb in pastry, which blends well with the liquid cream. If desired, you can replace the apples pears or other fruits - rhubarb is perfect for any of them.
This cake recipe rhubarb includes drythe mixture used to make the custard, - a semi-finished product, which is easily found in grocery deli department. Once I add the ground almonds - he gives a terrific scent. But if you do not have it, replace it with the usual bag of flour and vanilla. For the rest, here there are the most common pie products: eggs, butter, sugar. As a result, you get a cake as tasty and healthy as it is beautiful - it is good to decorate the holiday table.
Ingredients for "Pie with rhubarb, apples and custard":
For the cake
125 grams (a little more than half a pack) soft butter;
165 g (200 ml glass) icing sugar;
225 g (2 cups 200 ml) white flour / s;
. 1 teaspoon baking soda;
60 g (half a cup) ground almonds;
2 tbsp. tablespoons custard powder;
125 ml (half a cup) of milk;
250g rhubarb stalks;
300 g apples (2-3 pcs.);
150 g (half a cup), apricot or strawberry jam.
For the custard layer
2 tbsp. tablespoons custard powder;
2 tbsp. tablespoons of powdered sugar;
250 ml (cup) milk;
. 1 teaspoon vanilla extract;
20 g (1 tbsp. Tablespoon) butter.
The recipe for "Cake with rhubarb, apples and custard":
First, prepare the cream. Mix the custard powder and sugar in a small saucepan.</ P>
Gradually heating the pot over medium heat, pour in the milk gradually, stirring constantly.</ P>
Continue to heat and stir until mixture boils and thickens.</ P>
Remove the saucepan from the heat, add the vanilla and butter.</ P>
Stir until smooth, until the butter is melted.
Cover the saucepan with the cream of polyethylenea film that is not formed on the surface of the skin is thick. Cool it (do not freeze, as the mixture will lose its uniform creamy texture) to room temperature.</ P>
Peel the apples, cut them slices. Wash rhubarb stems, half of them cut into small pieces (about 2 cm).</ P>
The second half cut into strips (about 10 cm long).</ P>
Place the butter and sugar in a deep bowl.</ P>
Beat them with an electric mixer until light splendor.</ P>
Break, and then add to the egg mixture, one at a time.</ P>
Continuing to stir, add the ground almonds into the dough.</ P>
Add the sifted flour with the baking soda.</ P>
Add custard powder and milk.</ P>
Prepare a baking dish (I have a silicone mold with a diameter of 22 cm). Dress it with oil and Cover the bottom of a paper circle for baking.</ P>
Put half of the dough for the pie in the form.</ P>
Put half of rhubarb (chopped) and a few slices of apple.</ P>
Pour the cooled fruit on top of the custard.</ P>
Above him spread the remaining batter.</ P>
Put the dough on top of beautiful rhubarb, chopped straw, mixed with apple slices.</ P>
Bake in preheated oven at 160 grams. C for about 1 hour, or until a toothpick comes out clean will not be out of the pie.</ P>
Leave the cake in the turned off oven for about 10 minutes. Then remove the form from the oven and place the cake on the grill.</ P>
Heat the jam in a small saucepan over low heat, constantly stirring it. Grease a pie with rhubarb jam with the help of hot cooking brush.
Then let it cool completely, cut and serve a cup of tea or coffee.
Bon Appetit! </ P> </ Div>