Pie with rhubarb (rabarbar) "Latvian" (step by step)

Pie with rhubarb (rabarbar) "Latvian" (step by step)

Category: Bakery products

Kitchen: Latvian

Ingredients
Wheat flour, premium	500 BC
Butter	100 g
Yeast press.	30 g
Warm milk	1 glass
Eggs	2 pcs.
Sour cream	100 g
Sugar	350 BC
Rhubarb (rhubarb)	12 medium stems
Vanilla sugar	taste
Salt	pinch

Cooking method

• I once found this recipe on the Internet a long time ago. It seems to me that it was called "Latvian". In Latvia, rhubarb is called rhubarb. Since childhood, I love such a cake (my grandmother baked it for me) and always bake it in the spring. I slightly adapted the filling to my taste (my grandmother just mixed sour cream with sugar and so poured it in), but if it seems too sweet to someone, you can reduce the amount of sugar (again, a lot depends on sour cream. The more sour it is, the more sugar you need This particular cake was conceived in order to test the new Clatronic KM 3350 food processor for kneading dough and whipping proteins. The tests were more than successful! I'm happy with the processor so far!

The dish is designed for

about 35X25 cm

Time for preparing:

2 hours

Cooking program:

oven

Note

And so, let's get started:
Pour warm milk into the bowl of the combine, crumbling yeast, pour 150 g of sugar, vanilla sugar, add 2 yolks, sift the flour, put softened butter, install the dough hook, turn on the unit at 2 speed.

This is how the dough looks after 5 minutes of kneading.

We stop the kneader and give the dough 5 minutes of rest.
Then turn it back on at 2 speed and knead for another 10 minutes. While the kneader is working, clean and cut the rabarbar. Sprinkle it well with sugar, shake it up and leave it aside to let the juice in for 30 minutes. Then we put it back in a colander and let the juice drain. We dilute the juice with drinking water, throw in a couple of mint leaves, a few ice cubes and enjoy a fragrant drink!

This was the dough by the end of the batch

Now we take out the dough from the bowl, transfer it to another dish, cover it with a foil and leave it for proofing for 40-50 minutes (at that time I managed to run to the solarium)

Remember we still have 2 squirrels left?
We pour them into the mixer bowl (I previously wiped the bowl with a napkin moistened with vinegar - to degrease), add a pinch of salt and turn on the machine at the highest speed. As soon as the foam begins to become dense, without stopping whipping, pour 150 g of sugar. We continue to beat until firm peaks. My Klatrosh did it in 4 minutes. Then we reduce the speed to the minimum and gradually begin to mix in the sour cream. As soon as everything was interfered, we stop the car. All. the filling (and in terms of consistency - rather putty!) is ready.

We take out the dough, put it on the table, lightly sprinkle the table and rolling pin with flour and roll it out to the size of the baking sheet. Cover the baking sheet with paper. The dough is very soft and pliable, so this time I made the bottom of the cake separately, and then I cut out the sides additionally from the scraps and pasted them on top as a frame. Sprinkle the dough generously with cornstarch.

At this stage, I turn on the oven so that it is already heated by 170 degrees.
We spread the rabarbar filling very tightly and evenly. I even tried to slip it under the sides.

Now abundantly lubricate all this beauty with protein-sour cream.

We make flagella from scraps of dough and cover the pie with a mesh on top. Here, whoever has enough imagination, desire and patience for that.

We load our pie into the oven and wait 30-35 minutes.The aroma from the oven is such that the neighbors are breaking into the house!
The main difficulty here is not to succumb to the temptation and not to cut the cake until it is completely cool! This cake is completely cooked only when it has cooled down. Only when cold will the filling be of the correct, creamy consistency!

[Angella]

Angella, thanks for the recipe. This year I will cut rhubarb for the first time. I planted it two years ago. So the recipe is in time. Do you have your own or a purchased one? I need advice on growing

[kirch]

kirch, I have a purchased one. We are urban! But as far as I remember, at my grandmother's in the village, he grew under every fence, almost like a weed. Nobody really grew it.

[Angella]

Angellahow I love everything with rhubarb !!!!!!!! I will definitely do it !!!

[kirch]

kirch, I have a purchased one. We are urban! But as far as I remember, at my grandmother's in the village, he grew under every fence, almost like a weed. Nobody really grew it.

Yes, we are also urban. There is a small vegetable garden. Another question - how to clean it?

[Lerele]

Yes, we are also urban. There is a small vegetable garden. Another question - how to clean it?

Take a stem without a leaf (you throw it out right in the garden), with a knife from any end, pick up a red skin and drag it, tearing it off to the very opposite end. It comes off easily along the entire length. and so in a circle like a banana

Added Saturday 07 May 2016 11:39 PM

LereleDon't forget to show off afterwards! And drive away the neighbors, drive away! And then they will be drawn to the smell like zombies! ))

[Angella]

Another question - how to clean it?

There are varieties (for example, "Victoria") that do not require cleaning, they have smooth stems with thin skin. If the variety has ribbed stems (rather coarse fibers lie under the skin), it needs to be peeled off ...

Angella, the cake is gorgeous ... sorry, I have no rhubarb ...

[T. A.]

T. A.,
Thank you very much for your praise and education! Well, you must! He also has varieties! And for me he always seemed to be some kind of garden weed! So is the sorrel. Why don't you have rhubarb?

[T. A.]

T. A.,
Why don't you have rhubarb?

I am landless anyway ... due to limited means ... and earlier, when I had my own land, rhubarb grew necessarily, both for me and my mother. By the way, varieties with coarse skin were more productive ... And now I satisfy my hunger on the ground at my friend's dacha, she does not like rhubarb, but two bushes remain from the previous owners, and she does not touch them ... So her rhubarb really grows a weed, but frail, completely in the backyard ... I secretly fertilized it for two years, last year I gave one root to another friend who dreamed of rhubarb, and disguised the remaining one ... maybe it will come into force, and in a year I will pie.

[T. A.]

T. A., let it grow and bush! Give rhubarb in every garden! And delicious pies to everyone!

After a week I will pick it up, now the bush is still too small. Who else would say, it is necessary and when to cut the peduncle. Climbs 3 pieces

[T. A.]

T. A., let it grow and bush! Give rhubarb in every garden! And delicious pies to everyone!

Oh, thanks ... I haven’t gone to my friend's house yet, all business is somehow not allowed ... I’ll probably go on the weekend, maybe it’s already possible to collect a few petioles ... And rhubarb, I agree, should be in any garden, he especially does not require attention to himself.

kirch, Ludmila, as you saw the flower stalks, cut it out. It is better to break the leaves when collecting, rather than cut them off.

Angelochka, thanks for the recipe!

Thanks so much for the pie! I also love him very much, but now I rarely bake. And my mother baked very often (we lived in Riga until 1994), the recipe was found in the book "Proim to the table", published by the publishing house "Liesma". There it is simply called "rhubarb pie".
Now I will definitely find rhubarb on sale (I rarely see it), and bake it.

[Angella]

Angella, thanks for the interesting and delicious cake! I first tasted the rhubarb pie last summer. I am still delighted! I really hope to breed rhubarb at home. While there are 3 leaves on the bush

[Evgeniya]

Evgeniya, Ahh! Exactly! I remember this book! She was probably in every house! Author - Masilyune. Paperback

[Angela]

Angela, remarkably simple! I have never eaten rhubarb, but planted it this year. I hope that soon I will have a delicious filling too.
Can't you cook green borsch from the leaves? Why throw them away?

[ang-kay]

ang-kay, Leaves - no way! Only the stem of the rhubarb is edible, the leaves and root of the rhubarb are considered poisonous. The green fragments of rhubarb leaf blades contain incredibly high amounts of oxalic acid. This natural compound is found in some vegetables. 100 grams of rhubarb leaves contain 0.59 to 0.72 milligrams of oxalates. Oxalates can lead to poisoning and cause severe symptoms of intoxication - burning in the eyes, mouth and throat, swelling of the skin and difficulty breathing. In severe cases, renal failure, convulsions, and coma may occur. Oxalate poisoning is deadly, warn on the pages of the resource Nutrition And You. Therefore, one should beware of it. Take care of yourself and your loved ones!

[young rhubarb leaves]

Wow! I know that there is oxalic acid. It is generally recommended not to keep rhubarb "until old age", but to cut it off. It's just that my friends, when the leaf is young, cook borscht. That's why I asked.
Here's what I found in the net

Useful properties of rhubarb

Eaten young rhubarb leaves and thick, long (20-40 cm and more) juicy petioles. They have a pleasant sour-refreshing taste due to the content of malic and citric acids (1.58-2.6%). Petioles are also rich in carbohydrates (2.23%), vitamins C, B, PP, carotene, pectin substances and salts of potassium, phosphorus, magnesium.

The use of rhubarb has a beneficial effect on the functioning of the kidneys and intestines, helps to improve the absorption of food. It is often used as a laxative (in large quantities), for anemia and tuberculosis. Eating small amounts of rhubarb is beneficial for people with low acidity. It is often used as a choleretic agent. Roots are a very valuable medicinal raw material.

Research has shown that rhubarb has many beneficial properties. But in addition to the positive effects on the gastrointestinal tract, this plant helps the heart and lungs.

Rhubarb is used in the form of tincture, syrup, extract. The rhubarb rhizomes contain tannins. The active substances of rhubarb rhizomes - anthraglycosides - give rhubarb and chrysophanic acid during decomposition, which cause the laxative effect of this plant.

For medicinal purposes, drugs from rhubarb roots and rhizomes are used. Due to the fact that the latter contain two groups of glycosides, the drug acts in two ways: in small doses as an astringent, and in large doses as a laxative. Rhubarb as a laxative is prescribed for constipation, intestinal atony, and gas. The effect occurs within 8 - 10 hours after taking the powder, infusion or rhubarb juice.

However, elderly people with a tendency to hemorrhoids and bleeding should not be taken. In addition, long-term use of rhubarb is addictive and weakens the effectiveness of the drug. Therefore, for chronic constipation, rhubarb is advisable to alternate with other laxatives, such as buckthorn, hay or purgen. As a laxative, rhubarb is prescribed in powders at a dose of 0.5 to 2 g per night, in the form of an infusion - 0.5 cups each and in the form of juice - 1 - 2 cups each.

In doses of 0.2-0.8 g of powder, rhubarb is used as an anti-inflammatory, in doses of 0.1-0.5 g as choleretic. In the same doses, rhubarb helps as a general tonic for anemia and tuberculosis. With these diseases, as well as a vitamin remedy, you can use rhubarb juice half a cup 3 times a day.

Dangerous properties of rhubarb

The high content of oxalic acid in rhubarb poses a serious danger to children, since 2 to 4 g of this acid cause serious poisoning. Therefore, rhubarb is used in pediatrics very carefully.

Rhubarb contains many organic acids that contribute to the formation of stones in the urinary bladder, gall bladder and kidney.Therefore, with gallstone and urolithiasis, this plant in the diet must be abandoned.

Also, it should not be used by those who suffer from gastritis with high acidity and pancreatitis. But with low acidity, this product, rhubarb can play an important role in the normalization of the functioning of the digestive tract.

In addition, rhubarb thins the blood. Therefore, it is not advised to use it for bleeding of different etiology and hemorrhoids.

And in large doses, this plant is contraindicated in case of a tendency to diarrhea, acute appendicitis, cholecystitis, diabetes mellitus, gout and rheumatism. Also, do not eat rhubarb in large quantities for pregnant women.

And there everyone decides for himself

[ang-kay]

ang-kay, well, I haven't checked this information on myself. But that's how they write ... Maybe very young leaves can be used for borscht - I don't know, I honestly admit. My grandmother definitely didn’t cook borscht from them and none of my acquaintances didn’t cook it either ... Or maybe you also need to look at the varieties ... I, for example, also cook sorrel soup only from very young sorrel, but from old or canned sorrel I do not cook - I'm afraid

For example, I also cook sorrel soup only from very young sorrel, but I don't cook from old or canned sorrel - I'm afraid

And we cook and preserve just with salt. Spinach is added, as far as I know, to neutralize.

I read about rhubarb for a long time, but did not understand anything. Today she strained her 80-year-old mother.
And what is rhubarb? What taste does it have?
Rhubarb, rhubarb .. And I only heard the name.

[ang-kay]

ang-kay, It so happened that there are "seasonal" dishes that are not prepared in the off-season. This makes them more desirable and festive, or something ... Spring is rhubarb and sorrel. Summer is our famous Latvian "cold soup", berries, kebabs and zucchini in various variations. Autumn is, of course, apples, mushrooms and pumpkin. Winter - sauerkraut, gray peas with speck and spicy pastries.

flower stalks as you saw - and cut out. It is better to break the leaves when collecting, rather than cut off.

Well, thank you. It's a pity I didn't read it in the morning. Was in the garden. Next time I'll cut and break the stems for the pie. My bush is not big yet.

[Rituslya]

Rituslya, it is long, red-green and sour!

sour!

Sour? ... Why do they try it in fillings.
I have already indicated to my mother that he tastes apple. She doesn't know this rhubarb either.

[Rita]

Rita, they say that it is straight jelly when ready and with sugar. Strawberry flavor turns out. Yes, Angela?

[Rituslya]

RituslyaSo look how much sugar goes into the filling! Before putting it on the cake, it languishes in sugar for half an hour, and then it is poured on top with an eerily sweet filling. But the taste is unique! This is the combination of acidity and sweetness together, mmmm! If you compare it with an apple, then this is an unripe Antonovka! By acid. And to taste ... I even find it difficult to find an analogue ...

Added Sunday 08 May 2016 06:26 PM

ang-kay, no. Well, maybe it looks like a kiwi very remotely ... Now I went and nibbled a whole piece of pie to understand what the taste is like. Got it! No matter what I know!
She began to torture her husband - I ask, looks like a strawberry? He says, well, maybe only the Spanish one, which is sold in our supermarkets in winter! Do you know what the taste is? When the strawberries just started and grew a bit, they are still completely white. I remember when I was a child, when I was chiseling from my grandmother in the garden, I pinched this from the beds. This is the taste of Spanish strawberries. Although in appearance she - at least for a spread of a glossy magazine take pictures!

and what soup with rhubarb, and jelly! 🔗

[Rituslya]

Rituslya, I think you can easily find it in some market in Moscow where gardeners trade. Now is the season. So try what kind of "fruit"

Well, maybe it looks like a kiwi very remotely ... Now I went and nibbled a whole piece of pie to understand what the taste is like. Got it! No matter what I know!

Well, I didn’t write about the fresh one, but about the one with sugar. Although everyone has a different taste and association. We will grow up, try and then we will also laugh at those who have not tried. What does it look like? Do you know the mandarin? So it doesn't look like him at all.

[ang-kay]

ang-kay, I didn't want to offend you at all! I'm generally funny (laughter, they say, prolongs life!). I'm not laughing at someone, but at the situation! Well, I can't explain this taste in words! That's funny to me! That's just how you wrote about the mandarin!

And what is rhubarb? What taste does it have?

I grow 1 "bush" of rhubarb, over the summer it grows above human height. Only once I cooked a compote, everyone tried it and did not drink it, no one liked the taste. Maybe I cooked something wrong, I didn't add anything except water and sugar, it tasted like grass-grass, a little sour, neither taste nor aroma remained in my memory.

Angela, thank you very much for the recipe !!! Well, very tasty and unusual cake !!!! Everyone is delighted. And when I planted rhubarb, everyone laughed - who will eat it))) The taste is really unlike anything else, very interesting.

[Vikky]

Vikky, I am very glad that you liked the cake! I hope he will spoil you and your loved ones with his unique charm more than once!

[Angella]

Angella,

[Lerele]

Lerele, Fall away !!! Yummy! I’m already drooling again! I'll run to the bazaar for a rabarbar!

Delicious!!! Only I have one bush, I still have to plant. And there was no stunning smell, apparently I have such rhubarb)))

Added Wednesday 25 May 2016 7:32 PM

And at the bazaar they don't sell ((

[malipusa]

malipusa, I'm glad you liked the cake. I here read different information on rhubarb. I didn't even know before that there are different varieties of it! (All my life I have come across only one variety - "podzaborny" I myself called it that - don't look, there is no such variety in the net.). Probably, their aroma and taste may differ.

Angella, What size of form did you use.

[thrift]

thrift, about 35X25 cm

The rhubarb season has begun. I baked it with my own changes. Instead of milk in the dough, water, sugar was replaced with honey and put only 2 tablespoons. l. I used 100g in sour cream-protein filling of sugar. Baked in the Miracle frying pan.