Charlotte with rhubarb

This simple recipe for a delicious charlotte involves the use of the following ingredients: wheat flour (I have the highest grade), juicy young rhubarb, sugar, chicken eggs and slightly ground cinnamon (you can replace vanillin with a pinch of vanilla sugar if you do not like the aroma of cinnamon).

If you prepare a charlotte with a rhubarb in the oven, you can immediately turn it on to warm it up, since we need it on the dough and filling from the strength of 15-20 minutes. We cut the petioles of rhubarb, cut off a little from the ends, if desired, remove the thin upper layer (not necessary with a young one) and cut with cubes, about 10 centimeters long. We have prepared rhubarb, you can start preparing a biscuit dough for a charlotte.

We take a suitable dish and break into it 6 medium -sized chicken eggs. Add to them 180 grams of sugar and a teaspoon of ground cinnamon.

Beat everything with a mixer at high speed until the grains of sugar are completely dissolved. The egg mass will noticeably turn white and will greatly increase in volume. It will be quite thick. If you ask me how much time to beat, I won’t tell you for sure — just look at the previous photo and see how hard the eggs with sugar grow. Beat a decent amount of time, and it directly depends on the power of your mixer. The better you get eggs with sugar, the more magnificent the finished charlotte with rhubarb will be.

Now we sift wheat flour to the whipped eggs in parts. If you don’t want to get charlotics and biscuits in any way, I advise you to try to add a teaspoon of baking powder to the flour — most likely it will save the situation.

Gradually introduce sifted flour into the dough, kneading the biscuit dough from the bottom up by leaking (folding) movements. Mix in one direction, while not very long — the biscuit dough does not like this. Try not to besiege the dough so that it remains air and filled air bubbles.

Now you can lay out a biscuit dough in a baking dish, which I advise you to lubricate with a small amount of refined vegetable oil. If you more like to use cream oil for this purpose, certainly sprinkle with flour, then sprinkle with flour — there is water in such oil. Yes, remember that properly prepared biscuit dough flows from the shoulder blade with a wide ribbon.

It remains only to add rhubarb to the dough. We cut the petioles with long bar so that the filling in the finished pie is evenly distributed over all volume, and not go to the bottom. Just stick them into the dough vertically. We prepare a charlotte with a rhubarb in a slow cooker for 1 hour in baking mode. As I said above, depending on the power of your device, the time for preparing this biscuit pie may vary.

The finished charlotte with Revens rose perfectly. Check the readiness of the pie with a wooden skewer or toothpick — it should leave the dough dough. But at the same time it is important not to dry the pie so that the biscuit dough remains tenderness and juiciness. Let the Charlotte stand in the bowl of 10 minutes.

Then we take it out using an insert for cooking. See how tall and beautiful we turned out to be a charlotte, and all because we knocked eggs with sugar well and gently introduced wheat flour into them. Cool a charlotte.

When a charlotte with a rhubarb cools completely, you can cut it with portioned pieces. It is really very tasty: airy, moderately sweet biscuit dough and juicy sour filling of rhubarb. Try it, you will definitely like it!