Chrissis Rhubarb Semolina Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 rods rhubarb
- 75 g butter, soft
- 175 g cane suar (alternatively aave syrup)
- 3 egg (s)
- 1 teaspoon vanilla powder
- 150 g yourt 1.5%
- 1 apple, grated
- 50 g spelled flour, 630
- 200 g semolina
- 2 teaspoon baking powder (baking tartar)
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Spray a springform pan (26 cm diameter) with baking spray. Preheat the oven to 175 ° C top and bottom heat.
- If necessary, peel the skin off the rhizome. Then cut the rhubarb stalks into small pieces and set aside.
- For the dough, stir the butter with whole cane sugar until frothy. Stir in the eggs one at a time. Mix in the vanilla powder, yogurt and grated apple. Mix the spelled flour with semolina, tartar baking powder and salt using a whisk and quickly fold into the moist ingredients. Carefully mix the rhubarb pieces into the batter. Pour the batter into the springform pan and smooth it out. Bake on the middle rack for about 35 minutes.
- When the cake is baked through (make a test!), Place on a wire rack and let it rest briefly. Then remove from the edge all around with a sharp knife. Remove the edge of the springform pan and let the cake cool completely.
- A total of 48.5 points, with 12 pieces per piece 4 points.
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