Klasyczne CIASTO DROŻDŻOWE z kruszonką i rabarbarem Sugarlady

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Rhubarb pie with pudding filling👩‍🍳 • Rhubarb season cannot be complete without a delicious, shortbread dough with its addition. • This sweet delicacy fits perfectly into the atmosphere of the June dessert menu. • The sour, refreshing taste of rhubarb broken with the delicate sweetness of pudding. • And it's all between a very fragile and delicate dough. • A cube of this cake and a cup of good coffee or tea, and nothing else is needed. • • Feel free to show your pastries and dishes at: • 📸 Instagram: https: //www.instagram.com/bulkazmasle ... • 👍 Facebook: / bulkazmaslemtv • Watch us also on: • 📱 Tik Tok: / bulkazmaslemtv • 📒 Blog: coming soon 🔥 • 👉Feel free to get more recipes for my channel👈 • 👍https: // / @bukazmasemtv Sub_confirmation = 1 • 📨All business inquiries [email protected] • • The exact list of ingredients and description below 👇 • • Recipe for a cake with rhubarb and pudding filling • Ingredients: • Bottom: • flour (300 g) • baking powder (1.5 teaspoons) • potato flour (2 tablespoons) • salt (1 pinch) • vanilla sugar (15 g) • sugar (150 g) • butter (200 g) • eggs (3 pieces) • Pudding mass: • vanilla pudding (2 packages) • milk (700 ml) • vanilla sugar (2 tablespoons) • sugar 3 tbsp • Additionally: • rhubarb (500 g) • powdered sugar (for sprinkling) • • Preparation: • A square form measuring 26 cm x 26 cm, grease it with butter and line it with baking paper. Set the oven to 180 ° C. • Prepare the dough: sift the flour into a large bowl, add sugar, vanilla sugar, salt and baking powder. Add butter to the dry ingredients and crumble with your fingers until a fine crumble. • After this time, add 3 yolks and knead the dough until it is smooth and uniform. Wrap half of the dough in cling film and put it in the freezer. On the other hand, put the bottom of the sheet out of the second part and prick with a fork. • Pudding filling: in 200 ml of milk, mix the pudding with the addition of vanilla sugar and regular sugar. Boil the remaining milk, ie 500 ml. • Pour the dissolved pudding with sugar into the boiling milk, stirring constantly. Cook for a few minutes until a thick and uniform mass is formed. • Cut the washed and dried rhubarb stalks into slices and pour them onto the bottom of the cake. Then put the hot pudding and on a coarse-mesh grater grate the cold cake. • Put in the oven for 45 minutes, until golden brown. • The cake can be served after it has cooled down, sprinkled with powdered sugar. • Enjoy your meal!

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