Rhubarb gingerbread
Description
Tasty baked goods for the whole family. The rhubarb-based gingerbread turns out fragrant, tender, slightly moist. Cherry berries fit perfectly into the flavor composition of the pastry, but they can safely be replaced with other berries, pieces of fruit, or raisins. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the rhubarb stalks and cut them into small pieces.
- 2
Step 2
Pour water into the bottom of a sauté pan, add the rhubarb pieces, and heat over medium heat for a few minutes until the rhubarb softens. Periodically stir the contents of the pan.
- 3
Step 3
Add granulated sugar to the softened rhubarb, mix well until the sugar dissolves, and cook the mixture for a couple of minutes. Remove from heat, let it cool to a warm temperature (40‑50 °C).
- 4
Step 4
Crack the eggs into the warm mixture one at a time. Mix the ingredients well after adding each egg.
- 5
Step 5
In a separate container, prepare a mixture of two types of flour, baking powder, and cinnamon.
- 6
Step 6
Sift the dry mixture into the liquid mass, adding it in portions and mixing the dough with a spoon.
- 7
Step 7
Remove the pits from the cherries and add them to the batter, pour in the sunflower oil, and stir with a spoon or spatula.
- 8
Step 8
Place the dough in the prepared pan and bake the rhubarb gingerbread for 55–60 minutes at 170–180 °C.
- 9
Step 9
Leave the baked goods in the oven for another 7–10 minutes, then remove them and let them cool.