Rhubarb can’t be too much / day

Rhubarb and strawberry jam Tarte is a fresh, crisp and sweet and sour dessert with butter dough base.

Rhubarb cream dessert is a light treat with whipped cream, rhubarb puree and cramps – perfect for summer party.

On the other hand, the recipe for delicious rhubarb cakes is simple, but the cakes themselves are springy refreshing.

Rhubarb

Ingredients for 12 cakes: 250 g flour, 1.5 tsp. Baking powder, ½ tsp. Soda, ½ tsp. Salt, 1 tsp. cinnamon, 2 eggs, 150 g sugar (or 100 g of ordinary sugar + 50 g brown sugar), 1 tsp. Vanilla extract, 100 ml vegetable oil or melted butter, 200 ml of kefir or buttermilk, 200 g rhubarb (peeled, cut into small pieces), 50 g nut (chopped) or a piece of white chocolate (optional) (optional)

1. Preheat oven to 180 degrees. Spread the cake shape with paper inserts or grease with butter.

2. Mix flour, baking powder, soda, salt and cinnamon in the dry bowl.

3. In another bowl, beat the eggs with sugar, add vanilla, oil and kefir. Stir until a homogeneous mass is obtained.

4. Add the dry ingredients to the wet and gently cut until there is no dry flour. Do not beat!

5. Pour rhubarb pieces (and nuts/ chocolate, if used) and carefully but lightly dough.

6. Pour the dough into the cake molds to ~ ¾ height.

7. Bake for 20-25 minutes until the cakes turn golden brown and the stick comes dry.

8. Cool on the grid. Serve with icing sugar.

Rhubarb and strawberry tarte

Ingredients for the dough: 250 g flour, 125 g cold butter, 2 tbsp. sugar, 1 egg yolk, 2-3 tbsp. cold water;

For filling: 300 g rhubarb (cut), 200 g strawberry (sliced ​​or jam), 100 g sugar, 2 tbsp. starch, 1 tsp. lemon juice

1. Grind the butter with flour and sugar in the crumb. Add the egg and water until a homogeneous mass is formed. Wrap in food film, put in the refrigerator for 30 minutes.

2. Preheat oven to 180 degrees.

3. Mix rhubarb and strawberries with sugar, starch and lemon juice.

4. Roll out the dough, put in the form of tarts. Pour the filling.

5 bake for 35-40 minutes until the dough turns golden brown. 6. Cool and serve with whipped cream.

Rhubarb cream dessert

Ingredients (4 portions): 300 g rhubarb, 70 g sugar, 1 tsp. Orange or lemon juice, 200 ml of sweet cream, 2 tbsp. icing sugar, 1/2 tsp. vanilla extract, meringue, oat or sandy biscuit pieces

1. Rhubarb with sugar and citrus juice stew in a saucepan for 10-15 minutes until soft. Cool.

2. Whipped cream with icing sugar and vanilla.

3 in glasses arrange rhubarb puree, whipped cream, cramps.

4 Serve immediately or cool until served.