Rhubarb Charlotte
Baking and Desserts • French
Description
The second option differs in how to beat the eggs: 1. You need a bowl and a cup for whipping; 2. In the bowl, place 3 egg yolks + one whole egg + half of the sugar. Whip at speed 7; 3. In the cup for whipping, place the remaining half of the sugar and three egg whites - whip at speed 7 after completing step 3; 4. In the bowl with the whipped yolks, add flour and other ingredients, mix without turbo at speed 3; 5. Now add the whipped egg whites and quickly, but very gently, combine the mixture with the whites; 6. Spread over the rhubarb. This option gives more airiness to the sponge cake.
Ingredients
- Wheat Flour 5 oz
- Sugar 5 oz
- Vanilla salt 1 teaspoon
- Chocolate eggs 4 pieces
- Rhubarb 4 stalks
- Cardamom 1 teaspoon
- Baking Powder 1 teaspoon
Step-by-Step Guide
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Wash, peel, and chop the rhubarb.
Step 3
Grease the baking dish with butter. You can simply rub it with a piece of butter paper.
Step 4
Place the rhubarb to cover the entire bottom.
Step 5
Beat all the eggs, sugar, and vanilla sugar with a mixer.
Step 6
Pour the flour into a cup, then add the baking powder and cardamom on top.
Step 7
Carefully, while continuing to beat (speed without turbo 3-4), gradually add the mixture to the eggs.
Step 8
Mix until you achieve a homogeneous mass.
Step 9
Spread the mixture over the rhubarb. Place in the oven.
Step 10
Bake for about 20-25 minutes, maybe a little more or less. I usually set a timer for 15 minutes and do not approach the oven to prevent the mixture from sinking. I check for doneness either with a toothpick or a knife — I poke it in the center and then from the side.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!