Rhubarb and sponge cake
9 servings
45 minutes
Rhubarb and biscuit pie is a refined dessert of European cuisine that combines tender shortcrust pastry, the tart flavor of rhubarb, and airy sponge cake. The history of this pie goes back centuries when rhubarb, known for its health benefits, began to be used in cooking. The contrast between the sweetness of the dough and the tartness of the filling makes this dessert extraordinarily harmonious. Its fluffy sponge texture adds lightness while the crispy base provides a pleasant sense of density. This pie is perfect for a cozy family tea time or a festive dinner. It can be served warm or chilled, complemented with a scoop of vanilla ice cream or whipped cream. A classic of European baking that captivates hearts with its refined taste!
1
First, the sandy base. Mix 300 g of flour with butter, add 2 eggs.
- Wheat flour: 360 g
- Butter: 200 g
- Chicken egg: 8 pieces
2
We knead a soft dough.
3
Grease the mold or line it with parchment paper.
4
Spread the dough on a baking sheet and place it in a preheated oven at 200 degrees for 10-15 minutes until partially cooked.
5
Clean, slice the rhubarb, place it on the dough, and sprinkle a little sugar on top.
- Rhubarb: 4 pieces
- Sugar: 6 tablespoons
6
We are preparing sponge cake batter. We separate the yolks from the whites and beat them separately.
7
Add 5 tablespoons of flour, sugar, and 2/3 of the egg whites to the yolks, and gently mix with a whisk or mixer on low speed.
- Wheat flour: 360 g
- Sugar: 6 tablespoons
- Chicken egg: 8 pieces
8
Then we add the remaining egg whites and mix again.
- Chicken egg: 8 pieces
9
We pour this over the rhubarb.
10
Put back in the oven preheated to 225 degrees and bake for another 25 minutes until golden brown.