Baking

Biscuit with rumbambar (rhubarb) PHOTO

The season of rhubarb or rumbambara is already actively gaining momentum, so we bring to your attention a simple and quick recipe for a delicious biscuit with rumbambara.

Fluffy biscuit combined with the sourness of rumbambaru (rhubarb) will be a great addition both on a sunny day and on a rainy one! So read on recipe for sponge cake with rumbambar (rhubarb), bake and enjoy a delicious dish without spending a lot of time and money.

Biscuit with rumbambar (rhubarb) – ingredients

  • Rumbambar (rhubarb) – 5-6 branches.
  • Chicken eggs – 4 pc.
  • Sugar – 5 tbsp.
  • Flour – 4 tbsp.
  • Baking powder for dough – 7 g (1/2 bag).
  • Vanilla sugar – 1 bag.
  • Butter – 10 g (for greasing the mold).
  • Salt is at the tip of the knife.
  • Powdered sugar – for decoration.

Biscuit with rumbambar (rhubarb) – recipe

Wash the rumbambar, remove the upper skin and cut into small pieces.

We separate the protein from the yolk. Beat the egg whites with sugar until snow-white, and so that the beaten egg whites do not fall behind the vessel in an inverted form.

Next, beat the egg yolks with a pinch of salt and vanilla sugar with a mixer.

Add flour with baking powder to the bowl with egg whites, sift through a sieve.

Carefully mix, adding beaten egg yolks and chopped rhubarb.

Next, grease a 25 cm diameter mold with butter and transfer the dough.

Put the mold with the dough in a preheated oven and bake for 20-25 minutes. at 180 degrees.

We leave the biscuit in the oven until it cools completely.

Then we take it out of the oven and out of the mold, sprinkle it with powdered sugar.

After that, cut and enjoy with your favorite drink.

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