Charlotte with rhubarb
4 servings
40 minutes
Rhubarb charlotte is a tender and aromatic dessert with a slight tartness, rooted in French culinary traditions. The history of charlotte begins in French patisseries where it was served with fruits and soft dough. In this version, rhubarb adds a special freshness and zest to the flavor, perfectly complementing the airy sponge cake. The lightness of the batter is achieved through carefully whipped eggs and vanilla sugar, while cardamom adds subtle Eastern notes. Baked to a golden crust, this charlotte makes a wonderful addition to a cup of tea or coffee, delighting with its rich taste and aroma. It is especially good in warm weather when one craves something light and fruity.
1
Turn on the oven to 7.
2
Wash, clean, and chop the rhubarb.
- Rhubarb: 4 stems
3
Grease the mold with butter. You can simply wipe it with the butter paper.
4
Lay the rhubarb to cover the entire bottom.
- Rhubarb: 4 stems
5
Beat all the eggs, sugar, and vanilla sugar with a mixer.
- Chicken egg: 4 pieces
- Sugar: 0.7 glass
- Vanilla sugar: 1 teaspoon
6
Pour flour into a glass, then add baking powder and cardamom on top.
- Wheat flour: 0.9 glass
- Baking powder (raising agent): 1 teaspoon
- Cardamom: 1 teaspoon
7
Carefully, while continuing to beat (speed 3-4 without turbo), gradually add the mixture to the eggs.
- Wheat flour: 0.9 glass
8
Mix until a homogeneous mass is obtained.
9
Place the mixture on the rhubarb and put it in the oven.
10
Bake for about 20-25 minutes, maybe a bit more or less. I usually set a timer for 15 minutes and don't approach the oven to prevent the mass from sinking. I check readiness with a toothpick or knife — poking in the center and then the side.
