donderdag 15 mei 2014

Rhubarb Pie!

This was my first time ever tasting rhubard and my very first time handling and cooking rhubarb!

And you know what? Definately not the last time. I think it's delicious and I am contemplating getting a rhubarb plant for my garden. Yum.

Here's what I did!


100 grams all purpose flour / 100 gram tarwebloem
150 grams sugar / 150 gram suiker
1 table spoon caster sugar / 1 eetlepel lichtbruine basterdsuiker
500 grams rhubard cut into 2" pieces / 500 gram rabarber, in stukjes van 5 cm
70 grams pecan nuts chopped / 70 gram pecannootjes, gehakt in stukjes
150 grams of plant based butter / 150 gram wajang of andere plantaardige boter
1 teaspoon baking powder / 1 theelepel bakpoeder
3 eggs / 3 eieren.

Bring some water to a boil, cover the cut up rhubarb with boiling water and immediately drain.
Mix the butter and all the suger to a creamy like substance. Add one egg at a time and mix until you get a wet batter.
Stir the bakingpowder and all purpose flour and sift together in a seperate bowl, add the pecan nuts and mix with a spoon.
While mixing add the purpose/baking powder/pecan nuts slowly, bit by bit to the batter until you have a nice thick mixture.
Grease a pan, add batter, place rhubard on top and put it in an oven on 170 degrees Celsius for about 35 minutes.
That's it!

Breng water aan de kook en giet dit over de rabarber heen. Giet het ook meteen weer af.
Mix de boter en de suiker tot een piekig mengsel. Voeg daarna de eieren 1 voor 1 toe totdat je een nat beslag hebt.
Meng de bakpoeder met de bloem en zeef dit in een aparte kom, voeg de pecannootjes toe en meng.
Voeg al mixend beetje bij beetje het bloemmengsel toe aan het natte beslag tot je een mooi mengsel hebt. Schep het beslag in een ingevette springvorm en leg de rabarber er boven op. Afbakken op 170 graden, ongeveer 35 minuutjes.

En dat is alles!



1 opmerking:

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