The most delicious rhubarb (rumbambaru) pastries – (Smakota): recipes for delicious dishes

Rhubarb (Rumbambar)is not just a vegetable, but a real storehouse of vitamins and pleasant acidity, which makes baking incredibly aromatic and appetizing. You can make many desserts from it: pies, muffins, cupcakes, crumbles and much more.

In this article, I will share with you 5 recipes of the most delicious rhubarb pastries that will conquer your heart. Here you will find both simple and quick recipes and more complex but incredibly tasty desserts.

Biscuit with rumbambar (rhubarb)

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.
  • Ground cardamom – 1 tsp

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, add carlamon.

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.

Cupcakes with rumbambar (rhubarb)

Cupcakes with rumbambar (rhubarb) – simple and very tasty cupcakes. The dough is prepared in a few minutes, and at the end we get delicate cupcakes with a slight sourness. We highly recommend you try it!

Cupcakes with rhubarb – ingredients (for 18-19 pieces)

  • Eggs – 4 pieces.
  • Sugar – 1 cup.
  • Flour – 300 g.
  • Milk – ½ cup.
  • Oil – 120
  • Baking powder – 2 tsp.
  • Rhubarb (rhubarb) – 200 g.
  • Ground cardamom – 1 tsp

Cupcakes with rumbambar (rhubarb) – recipe

Melt the butter in a saucepan, leave to cool.

Mix eggs, sugar, butter, milk, cardamom, flour and baking powder. Briefly beat until the ingredients are combined. Put in the form on 2/3 of the volume of the form.

Clean the rumbambar (rhubarb), thinly slice it, and spread it on top of the dough.

We put it in the oven, heated to 180 degrees. Bake for about 30 minutes.

Tender and tasty rhubarb (rhubarb) pie

The gentle combination of sourness of rumbambaru with soft meringue makes it especially tender and tasty.

A recipe for making a tender and tasty rumbambaru (rhubarb) roll

  • Butter (soft) – 175 g.
  • Sugar (125 g – for the dough, 75 g – for the meringue, 1,5 tbsp. for the filling) – 200 g.
  • Milk – 5 tbsp.
  • Yolk – from 4 eggs.
  • Flour – 500 g.
  • Baking powder – 1 pack (15g).
  • Salt – ¼ tsp.
  • Rhubarb – 6 large pieces (30-35 cm long).
  • Protein – from 4 eggs.
  • Lemon juice – ¼ tsp.
  • Ground cardamom – 1 tbsp

Let’s start by preparing the filling, we have rhubarb according to the recipe, wash it well, dry it, clean it, cut it into small pieces, if necessary, cut it lengthwise. Cover the chopped rhubarb with sugar (1,5 spoons), mix well, and put it in a colander to drain the excess juice (for at least 1,5 hours).

Now let’s prepare the dough. Take the eggs, carefully separate the whites from the yolks. We put the whites in the refrigerator, and add sugar, a pinch of salt to the yolks and beat them.

Cut soft butter into pieces. Sift flour together with baking powder, mix with butter, add yolk mass and milk. Quickly knead the dough (not very steep), roll it into a ball, wrap it in cling film and put it in the refrigerator (30-40 minutes).

We cut the parchment according to the size of the baking form (assuming that it will also cover the sides of the form. We roll out our chilled dough on the parchment and transfer it to the form. We spread rhubarb in one row on top and sprinkle with cardamom. Bake in an oven heated to 180 degrees for 20 minutes.

While the cake is baking, prepare the meringue. Beat the egg whites into a light foam, add lemon juice and, gradually adding sugar, beat until thick peaks.

After 20 minutes, spoon the meringue onto the hot rhubarb pie. We send it to the oven for another 25 minutes.

The rumbambar pie is ready. Bon appetit!

Bags with rumbambar (rhubarb)

Bags with rumbambar (rhubarb) – tasty, thin “bags” with a lot of sweet and sour filling. Such cakes are prepared very quickly and easily. Perfect for a family tea party.

Bags with rumbambar (rhubarb) – ingredients

  • For the filling:
  • Rhubarb (rhubarb) – 200 g.
  • Sugar – 2 tablespoons (with a small slide).
  • Breadcrumbs – tablespoon (with a small slide).
  • For “bags” (for 8 pieces):
  • Flour – 250 g.
  • Oil – 125
  • Sugar – 1 tablespoon (with bangs).
  • Egg – 1 piece.
  • Cold water – 40 ml.

Bags with rumbambar (rhubarb) – preparation

Wash, clean and cut the rhubarb into thin pieces (2-3 mm thick). Add sugar and breadcrumbs, mix well.

Mix flour with sugar, add cold, cubed butter. We chop until the formation of a small oily crumb. Add egg and cold water, knead the dough. Divide the dough into 8 parts, form 8 balls. Roll out a circle with a diameter of about 14 cm.

In the center of the circle, put a tablespoon (with a slide) of the filling. We make folds (2-3 cm), glue them together, form a “bag”. Carefully transfer the bags to a form lined with parchment. Bake at a temperature of 200 degrees for about 20 minutes. Remove from the oven, cool.

Before serving, sprinkle with powdered sugar.

Yeast buns with rumbambar (rhubarb)

Today we will cook incredibly delicious yeast buns with rumbambar (rhubarb). Be sure you will fall in love with them from the first bun. Loose yeast dough combined with a large amount of rumbambar is carefully poured with glaze. Incredibly delicious! Try it!

Yeast buns with rumbambar (rhubarb) – ingredients

  • Dough
  • Flour – 500 g.
  • Yeast – 30 g.
  • Sugar – 4 tbsp.
  • Vanilla sugar – 10 g.
  • Yolks – from 2 eggs.
  • Egg – 1 piece.
  • Milk – 150 ml.
  • Cream – 100 ml.
  • Oil – 65
  • Zest – from 1 lemon.
  • Filling
  • Rhubarb (rhubarb) – 250 g.
  • Sugar – 2 tbsp.
  • Honey – 1 tbsp.
  • Plum jam or jam – 1 tsp. for each bun.
  • Protein – from 1 egg.
  • Glaze
  • Powdered sugar – 4 tbsp.
  • Lemon juice – from half a lemon.

Yeast buns with rumbambar (rhubarb) – preparation

Heat 50 ml of milk and 25 ml of cream slightly. Grind yeast with sugar and pour warm milk with cream, mix well. Add yolks and egg, lemon zest, vanilla sugar. Pour in the milk and cream little by little and pour in the flour, mix. At the end, pour melted warm oil (not hot). Knead the dough until it begins to lag behind the bottom of the dish. Cover with a napkin and leave to rise in a warm place for one hour. Knead the dough and leave it to rise again.

While the dough is rising, wash the rumbambar (rhubarb), cut into pieces of about 1 cm. Sprinkle with sugar, add honey, mix well and leave. Rumbambar (rhubarb) will release juice, which will have to be drained.

Roll out the dough 1 cm thick (maybe a little less). Cut the dough into squares. In the middle of each square, put a spoonful of plum jam, put a lot of rumbambaru (rhubarb) on it (if desired, you can also sprinkle with sugar). We raise the corners of the square and pinch them well from above.

Put the buns with small indents on a baking sheet lined with parchment paper. Brush the top of the buns with protein whipped with a spoonful of milk. Leave the buns in a warm place for another 20 minutes.

Bake in an oven heated to 180 degrees for 18-20 minutes until golden brown.

Mix powdered sugar with lemon juice and hot water so that the glaze is not too thick. Lubricate warm buns with glaze.

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