Rhubarb season is lasting and number of rhubarb pies can be seen on cooking blogs. Today I'd like to encourage you to make incredibly easy cake based on canola oil and buttermilk. It's good to replace butter or margarine sometimes with oil. Thanks to that this pie is moist and fluffy. Additionally the crumble made from this recipe is marvelous. In the initial recipe plum jam was used instead of rhubarb.
For 26cm round mould:
- 2 eggs
- 1 glass sugar
- 1 glass buttermilk
- 0,5 glass canola oil
- 2,5 glass wheat flour
- 2 tea spoons baking powder
- 1 vanilla pod/ 10g vanilla flavored sugar
Note: glass volume is ca 250ml/8 fl. oz.
Caramelized rhubarb:
Caramelized rhubarb:
- 6 table spoon sugar
- 4 rhubarb stalks
- 1 table spoon water
- 1 tea spoon cinnamon
- additional sugar for making rhubarb less sour (for this procedure click here)
You can use different fruits instead of rhubarb: plums, apples, peaches etc..
Crumble:
- 10 table spoons flour
- 10 table spoons sugar
- 10 table spoons canola oil
- pinch of baking powder
Procedure:
Pie: All ingredients should be mixed together in sequence given in ingredients part and pour it into the mould. Simple as that!
Rhubarb: Melt sugar on dry frying pan. Be careful, caramel is extremely hot and easy to burn. Warm up slowly, you can add 1 tablespoon of sugar. Chop rhubarb in the meantime, make it less sour (as mentioned in the link). Put rhubarb on the pan, add cinnamon and try to get rid of water by stirring. After 10 minutes rhubarb should be soft. Put caramelized rhubarb by tablespoons into the pie. Do not put too much not to make slack-baked cake.
Crumble: Mix all ingredients of crumble with spoon (not with kitchen aid) to make smaller and bigger clods.
Put the fruits on the top o the dough, sprinkle with crumble. Bake for 45-60 minutes in 356 F (180oC)
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| Enjoy! |
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