Ingredients for Inverted Rhubarb Pie
- Rhubarb 500 grams
- Sugar 1/3 cup
- Butter 30 grams
For the test
- Butter 100 grams
- Vanilla Sugar 32 grams
- Sugar 1/2 cup
- Eggs 2 pieces
- Baking powder for the test 1,5 teaspoons
- Wheat flour 1/2 cup
- Corn flour 1/2 cup
For decoration (optional)
- White chocolate to taste
- Milk chocolate to taste
- Main ingredients: Rhubarb, Butter, Flour, Sugar
- Portion 6-8
Baking dish, foil, spatula, frying pan, oven, mixer.
Step 1: Cooking Caramel
Melt butter with sugar in a pan, turning it into liquid caramel. Stoke everything, constantly stirring and watching, so as not to start to burn.
Step 2: caramelize the rhubarb.
Wash the rhubarb, peel with a knife and cut it into pieces 10 centimeters in length, approximately.
Dip the chopped rhubarb into the caramel when it darkens. And without stirring, so as not to break the stems, cook everything until most of the liquid has evaporated.
Remove the caramelized rhubarb from the heat and let it cool.
Spread the foil on a mold (here 22 centimeters in diameter) for baking and put rhubarb with caramel in it.
Step 3: prepare the dough.
For the dough, simply mix all the ingredients together until a homogeneous, lumpless dough is formed. Mix everything manually with a mixer or whisk, as you prefer.
Step 4: bake the inverted rhubarb pie.
Spread the dough in a uniform shape over the rhubarb.
Send the cake to bake in the oven when 180 degreesapproximately on 40 minutes.
When the dough is cooked, cover the cake pan with a plate on top and sharply turn everything upside down. The cake will fall on the plate and the rhubarb will be at the top.
Step 5: serve the inverted rhubarb pie.
Garnish the cake with chocolate, melted or shavings, this is all at will and needs. After decoration, serve dessert to the table.
It turns out very tasty! Like both adults and children. Rhubarb baking is something. Therefore, do not miss the season and be sure to cook an inverted pie according to this recipe.
Enjoy your meal!
- It turns out very tasty if you serve an inverted pie with rhubarb with vanilla or creamy ice cream.