Rhubarb Pie Baked in Reverse


Rating: 3.6667 / 5.00 (3 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:














Instructions:

(*) 24 cm ø cake springform pan Cover the bottom of the pan with parchment paper. Place the edge of the mold on top.

Lightly butter the parchment paper and the sides of the pan and dust with flour. Preheat the oven to 200 degrees C. Peel the rhubarb stalks, remove woody parts and cut into pieces. Spread them decoratively on the bottom of the prepared pan. Sprinkle with half of the sugar.

Beat the remaining sugar with the vanilla sugar, butter and lemon zest until light and fluffy. Add one egg at a time. Mix the flour with the baking powder and stir into the butter mixture with the milk. Spread the batter evenly over the rhubarb.

Bake the rhubarb cake in a 200 °C oven on the second rack from the bottom for forty-five minutes. Remove and cool in the pan for ten minutes. Later, loosen the edge with a kitchen knife, open the edge of the mold and turn the cake out onto a cake plate. Remove the parchment paper.

Sprinkle the cake with powdered sugar before serving.

We wish you good luck!

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