Preparation: Step 1
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Prepare the ingredients for a classic cake with rhubarb.
Melt the butter — it should be warm, but not hot.
Eggs — small, total weight without a shell — 110 grams. Dive 10 g for lubrication of the top.
If you take fresh yeast, enough 25 grams.
Sugar: 80 g in dough and 100 g in the filling.
Form — 27 cm in diameter.
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Step 2
The start of the preparation of any yeast dough is the activation of yeast. You can also call this a test of their quality.
In warm milk, stir a teaspoon of sugar, yeast and put for 10-20 minutes in a warm place.
After 10 minutes, I had a sort of bubble cap. Everything, we can move on.
Why did not work yeast dough: analyzing typical errors
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Step 3
In a bowl, stir the egg with a whisk and immediately cast a gram 10 for lubrication of the top. Next, add our yeast dough to the bowl, 80 grams of sugar, melted oil and a pinch of salt.
Mix everything.
For one pie, it is absolutely not necessary to take a separate egg for lubrication of the top. It is enough to cast a bit from the total egg mass. Literally 2 tablespoons and that's it. I specially weighed and received 10 grams. It was enough for the top.
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Step 4
Pour the sifted flour to the liquid mixture.
You can set a small part of the flour aside and knead everything with a mixer, and then gradually add, kneading with your hands and watching the consistency of the dough. You may need less flour, or maybe more. There is no perfect accuracy.
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Step 5
Knead the soft, not sticking to the hands of the dough.
Cover and put in heat for about an hour.
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Step 6
Give the test to approach — it should increase by 2 times. It happened to me in 45 minutes in the oven at a temperature of 35 ° C.
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Step 7
Peel the rhubarb of thin skin and cut into pieces of 1–1.5 cm.
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Step 8
Pour 100 grams of sugar and mix.
Retreat. If you fall asleep in advance with sugar, then after a lot of liquid will form, since rhubarb will necessarily let the juice. In this case, I drain it and add an additional large spoonful of sugar, since part of it goes with juice.
And yet, there are sessions sweeter, there is a sour. I have rather sour. It may be a little less than sugar to the sweet variety.
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Step 9
Roll the dough in a circle with a diameter of ~ 35 cm.
By the way, my dough did not stick to the surface (I have a porcelain border). Therefore, I do not sprinkle and lubricate my surface with my surface.
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Step 10
Turn the shape with baking paper. Move the dough, put to the bottom and sides of the form. Cut the excess dough.
Important! Try to make a layer of uniform thickness. Please note that the middle loves to “exhaust”, and the sides are on the contrary, thick. So try, whatever it would not be 🙂
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Step 11
Sprinkle the bottom of the dough with half starch. Pour the second half into rhubarb and mix.
Turn on the oven at 180 ° C.
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Step 12
Put the filling of rhubarb into a flat layer.
You may be interesting:
10 simplest recipes of delicious pies
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Step 13
Roll the remaining dough thinly, cut the strips and make a grille.
You can decorate the pie with cut figures. All this is optional, but cute. I added a couple of three stars.
Lubricate the top with an egg (remember, poured slightly).
Bake a classic pie with rhubarb in the oven, heated to 180 degrees, about 35-40 minutes. If the top is quickly darkened, cover with foil.
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Step 14
Everything, the classic pie with Revens is ready!
I baked it for 35 minutes. After the oven turned it off, but she let the pie with another 10 minutes stand in it.
Let the cake completely cool in shape and can be served to the table!
All pleasant appetite!
📌 And if you also love rhubarb, be sure to look into our A selection of recipes with rhubarb — There is a lot of interesting things!
