rhubarb .... well then you are !!!!!
it is the beautiful rhubarb!
beautiful is beautiful ... there is not much to say ... with this brightly colored ... it's almost funny ....! but by gosh ... if the taste is special taste!
me are found on the kitchen table on Saturday thanks to my father! But do not think he likes rhubarb ... no ... just no that is stronger than him when he goes to the grocery store must always return with something new and curious details! weekend in fact my dad has accompanied my mother to the market to buy some fruits and vegetables good, nice and fresh healthy and came home with the rhubarb and two vegetables with borage ... never used in my house ...!
straincuriosito and then asked me what we could prepare sweet ... so after a quick search on the internet saved me this wonderful blog of Tina: color in the kitchen!
Well if you like the taste of rhubarb this cake is delicious ... unfortunately we found out not to be lovers ... indeed!
about 6 people who have tried it only has a popular (but really popular mouth-watering! =) the other five were released over the rhubarb and have finished the slice of cake! poor rhubarb ...!
but I think it's more a matter of habit because the only person who has eaten it all was the only one who already knew the rhubarb and drank the juice almost normally!
if you want to experience the rhubarb for the first time I think this recipe is perfect (because if you do not like the taste you can simply remove it and just go ahead and eat the cake below! Hours better understand ....)
by coloreincucina.blogspot.com/2010/06/torta-al-rabarbaro (I copied all his recipe and I fatta uguale uguale senza cambiare nulla!:)
Ingredienti:
30 g burro
100 g zucchero
500 g rabarbaro
100 g burro
100 g zucchero
1 bustina di zucchero vanigliato
100 g farina
3 uova
100 Maizena
mezza bustina di lievito per dolci
preparazione:
Procedimento:
Sciogliere 30 g di burro e farlo raffreddare.
Preriscaldare il forno a 200 gradi e posizionare la placca nell'ultima scanalatura in basso.
Ricoprire il fondo di una tortiera di 24 cm di diametro con carta da forno. Ricoprire con il burro liquido.
Distribuire lo zucchero (100 g) sul burro liquido.
Pulire il rabarbaro e tagliarlo a tocchetti di 5 cm. Suddividere questi pezzetti sul fondo della tortiera in modo decorativo. Porre in frigorifero.
Nel frattempo mescolate in una ciotola il burro ammorbidito, lo zucchero e lo zucchero vanigliato con uno sbattitore elettrico. Aggiungete poi un uovo dopo l'altro.
Aggiungete ora la farina, la maizena e il lievito e mescolare bene.
Distribuire il composto ottenuto sul rabarbaro e livellarlo.
Cuocere in forno a 200 gradi per 30-35 minuti.
Togliere, lasciare riposare 2-3 minuti, poi rimuovere con attenzione il bordo dello stampo e lasciar raffreddare completamente la torta.Potete servire la torta con panna alla vaniglia oppure con una pallina di gelato.
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