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Rhubarb cake

Rhubarb cake

First of all, we clean and wash the rhubarb.

Then grease the tray with butter or margarine and sprinkle the 5 tablespoons of sugar on the bottom of the tray. Place the diced rhubarb over the sugar and then sprinkle an envelope of vanilla sugar.

We prepare a countertop as follows:

- separate the egg whites from the yolk

- mix the egg whites hard, then add the sugar and mix for another 2-3 minutes

- add in turn: the yolks, the oil and the 2 tablespoons of water, continuing to mix on the smallest step

- at the end we incorporate the flour mixed with the baking powder using a spatula.

Pour the composition over the fruit and bake for about 30 minutes.

After removing the cake from the oven, let it cool, then turn the cake over on a plate.

Cut the cake into slices and serve!

Method of preparation

Cake with rhubarb, pudding, jelly cake and whipped cream

Beat the egg whites hard with a pinch of salt, add the baking powder and beat for another minute. from

Rhubarb cake

TOP: 6 yolks rub the foam with 12 tablespoons of sugar and an envelope of vanilla sugar, add

Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

Mix the eggs, sugar, salt, milk, honey, butter, baking soda and vanilla and put the composition on the fire until it thickens a little and changes color. Stir continuously and let the composition cool for 5 minutes, then add flour until you get a good dough to spread. Bake 4 sheets on the bottom of the pan greased with oil and lined with baking paper.

Boil 4 glasses of milk with a pinch of salt and 50 g of powdered sugar. Separately dissolve the starch in the rest of the milk. When the milk boils, add the starch and mix until the composition has thickened. Let it cool. Beat the margarine and powdered sugar with the mixer, gradually incorporating the cooled cream. Divide the cream into three, in the first part add the vanilla sugar, in the second sifted cocoa and in the last the red dye.

Assemble the cake, press each sheet carefully and let it cool overnight. Cut it into the desired shape and sprinkle with powdered sugar.

Mosaic cake with honey leaves is served the next day, after the sheets have softened.

Rhubarb, to be searched in the market in May-June

& # 8220Rubarba (revent, rhubarb) is an ancient plant, native to China, which in ancient times was cultivated for medicinal purposes. Currently, in addition to medicinal uses, it is used for culinary purposes or as an ornamental plant. It is not a very popular plant in Romania, especially after the departure of the Saxons. The Saxons had some delicious rhubarb recipes - compote, pie, cake, soup, recipes that, fortunately, they left us a legacy after they left.
Rhubarb is a plant that can reach up to 2 meters in height, with strong roots about 2 cm in diameter, with a stem similar to celery stalk (celery) and large, glossy, red or yellow leaves.

Edible parts are strains and petioles leaves, while leaves are toxic due to the high concentration of oxalic acid they contain. Dried roots are used for medicinal purposes. When it comes to preparing rhubarb, some people prefer the red one, because it tastes better and is younger.

What nutrients does rhubarb contain?

Rhubarb is rich in vitamins A, B, C, in fibers, respectively minerals - iron, calcium, potassium, selenium, phosphorus. If we were to refer to the daily vitamin and mineral needs of a 1-3 year old child, a cup of rhubarb stalk cubes (about 60 grams) would cover 15% of the daily requirement of vitamin C., 4% of the daily requirement of vitamin A., 10% of the daily requirement of calcium and 8% of the daily fiber requirement.

Rhubarb has the following beneficial effects on the body: it is a good diuretic, laxative, tonic, antihemorrhagic, anti-inflammatory, astringent, antibacterial. It is recommended for stomach ailments, constipation, abdominal pain or biliary dysfunction. It is also indicated in case of fever. Stimulates appetite, lowers cholesterol, cleanses the liver and helps detoxify the whole body.

Rhubarb is recommended to be introduced in the baby's varied diet after the age of 10 months, in the compote version (mixed with other fruits, to alleviate the sour taste). As with every new food you introduce to your little one's diet, don't forget to seek the advice of your doctor and follow the 4-day rule.

How to store rhubarb?

Rhubarb is stored in the refrigerator and lasts up to 7 days if stored properly, ie wrapped in food foil or a plastic bag and placed in the coolest compartment in the refrigerator. It can be frozen fresh or boiled if it is to be stored for a longer period of time.

How to cook rhubarb?

The stems are cut from the base, from the root, and from the top, where the leaves start. Rhubarb leaves are not eaten raw or boiled, because they are toxic due to the high content of oxalic acid. This toxin from the leaves causes intoxication because it is found in high concentration. The petioles are consumed at most from the leaves.

The most popular rhubarb recipes are: compote, pie, cake and cold soup. It is very refreshing, which is why it is preferred for desserts on hot summer days. The sour taste of rhubarb makes it suitable for souring soups.

Careful! Rhubarb is not cooked in aluminum pots precisely because of its acidity. & # 8221

Rhubarb: what it is and how we use it

Reventul, also called Rhubarb or Rhubarb or Rhubarb, is a perennial herbaceous plant, 1-2 m tall. In the ground it has a developed rhizome and numerous fleshy, long, yellow-orange roots inside.

The leaves are toxic, contain oxalic acid, which can cause death. In folk medicine, the petioles and rhizomes are used. Rhizomes are harvested in late autumn, only from plants that have at least 8 years of vegetation.

For culinary preparations, only the petioles of the leaves are used from rhubarb. Rhubarb petioles have a color that can range from light pink to reddish-purple. The darker it is, the more sour it is.

Rhubarb is low in calories and has only 16 Kcal per 100g petiole. Instead, it is rich in phosphorus, potassium, magnesium, iron, zinc and vitamins (especially Vitamin C).

Rhubarb is suitable for treating anemia, it is digestive and anti-inflammatory. Poultices can be prepared from rhizomes of rhubarb to heal wounds and skin conditions.

The sour taste of rhubarb makes it suitable for souring soups. At the same time it is very refreshing, being preferred for desserts on hot summer days. It should be harvested in time in May-June because if the petioles are harvested after July, it may have a bitter taste.

From rhubarb petioles prepare compotes, jam, juice,.

pellets, jellies, sherbets, marmalades. Rhubarb is used in cakes, tarts, ice cream, but can also be used to prepare appetizers, fresh, or as a side dish, in the form of sauces and chutney (hot spice prepared from fruit, vinegar, sugar), vegetable dishes or meat.

How to buy, store and cook rhubarb

Regardless of the color of the stems, they must be firm, heavy and glossy. Do not choose fibrous and dry rhubarb. Cut the leaves, wash the stems well and cut off the ends, after which you can keep it in a bag sealed in the refrigerator.

When the rhubarb is cooked, it leaves its juices that will thicken. Its high fiber texture makes it perfect for jams, jams, compotes but especially for pies. If it is prepared over a high heat, it will keep its color and texture alive.

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