For someone who doesn’t have a sweet tooth, I realize that lately, I baked quiet a lot. I am a bit late on my blogging schedule, it’s because I was waiting for the rhubarb to come That’s one good thing done as the rhubarb is here, the season has started and it doesn’t last very long so let’s take advantage of it.
Rhubarb is a vegetable but used mostly as a fruit in cooking. The stalks only as the leaves and roots are poison which makes rhubarb even more attractive.
Every year I make a lot of compote, crumble… Poached rhubarb, chutney…Today it was a biscuit. It’s called biscuit but it’s better than that. It’s soft and a bit sweet on the top, nearly gooey in the center with a bitter sweet taste and again soft and a bit crunchy at the bottom. It’s magic !
I can’t wait you to check that and let me know how you feel after the first mouthful.
Magic rhubarb biscuit
- 100 g (3.52 oz) of butter
- 100 g (3 oz) of white sugar
- 3 eggs
- 150 g (5.29 oz) of flour
- 50 g (1.7 oz) of cornflour
- 1 tsp of baking powder
- 400 g (14 oz) of diced rhubarb
- 90g (3.17 oz) of white sugar for the meringue
Mix the butter in cubes with sugar and egg yolk till foamy. Add to it the mix of flour, cornflour and baking powder. Work on the dough gently.
Grease a baking tray of 26cm (10 inches), spread the dough (it’s thick, it’s normal). Put the rhubarb on the dough.
Whisk the 3 egg whites very firm, adding the 90g (3.17 oz) of sugar little by little and spread the meringue on the rhubarb.
Cook in the oven on medium heat 160-180°C/330-350°F for 60-70 min. The meringue has to be brown and the cake wet inside.Post a comment