They are made for each other: rhubarb and La pincée Sucrée N°3, a perfect match!
We love to cultivate it and transform it according to our inspiration of the moment.
The ingredients
- 2 rhubarb stalks cut into sections
- 1 1/4 cups of flour
- 1 1/2 tsp baking powder
- 1 pinch of salt
- 1/2 cup unsalted butter
- 3/4 t. of raw cane sugar
- the zest of a lemon
- 1 egg
- 1 tsp vanilla
- 1/2 cup of milk 
The procedure to follow
Preheat the oven to 350°F (175°C). Remove the butter, egg, and milk from the refrigerator to allow them to soften. Butter a 9-inch springform pan. Alternatively, you can use a square pan lined with parchment paper for easy removal.
Measure the dry ingredients and combine them in a bowl. Using a hand mixer, cream together the butter, sugar, and zest for a few minutes. Add the egg and beat until the mixture is pale and smooth. Alternately add the flour and milk, mixing well after each addition. Pour the batter into the prepared pan, spreading and leveling it evenly before arranging the rhubarb pieces on top (without pressing them in). Sprinkle with La pincée Sucrée Nº3. Bake immediately for 30 minutes, or until the cake is well risen and golden brown.
You can garnish with vanilla ice cream when serving.
Enjoy your meal, it's so good!
You will need La pincée Sucrée Nº3
to make this recipe.
