An easy-to-prepare summer cake that does not require kneading. This non-standard baking option will appeal to many housewives, because it does not require a lot of time. Try it!
You can cook such a pie not only with rhubarb, but also with juicy apples (grated) or berries (for example, currants). As a savory option, you can bake a loose pie with grated zucchini, while eliminating the sugar from the dry mixture and increasing the amount of salt. In addition, if necessary, butter can be replaced with sunflower oil (50-60 ml), spreading it over the surface of the cake with a teaspoon. Try it!
Purpose: For children / For afternoon tea / For dessert / Summer
Main ingredient: Vegetables / Cereals / Flour / Semolina / Rhubarb
Dish: Pastries / Pies / Sweet
Cuisine geography: Russian cuisine
- Rhubarb - 650-700 Grams (peeled)
- Granulated sugar - 130 Grams
- Wheat flour - 150 grams
- Semolina - 100 Grams
- Butter - 40-50 grams
- Baking powder - 1 tbsp. the spoon
- Ground cinnamon - 1/2 Teaspoon
- Table salt - 1/4 Teaspoon
How to make Bulk Rhubarb Pie
Prepare the necessary food, peel the rhubarb stalks and cut into small pieces. In a deep bowl, combine all dry ingredients: flour, semolina, sugar, baking powder, salt and cinnamon. This will be the basis of the bulk pie. Grease a baking dish with a small piece of butter (taken from the specified amount) and spread the first layer of dry mixture, taking into account that the cake will consist of four layers of dry mixture and three layers of filling (rhubarb pieces). Spread one third of the filling over the dry mix and then cover with some of the dry mix. Repeat these steps so that the last is the dry layer. Cut the butter into small pieces and spread evenly over the entire surface of the cake. Bake the loose rhubarb pie at 180-190 degrees for 45-50 minutes. The pie turns out to be very juicy and tender,therefore, for the convenience of serving, it is advisable to let it cool well in the form, and then remove it with a spatula, cutting into portioned pieces. Have a nice tea!