"Ingegerd's Temptation"
And how to make:
Wash and peal and cut the fresh Rhubarb (ab 1 Kilo) into short ab.3 cm pieces let cook on smallest flame slowly until (soft chunks) with a little cane syrup (2 tablespoons). Cane sugar; white sugar is also ok if you don't have the syrup. It should not become sweet!! Sour is good to get the character of the rhubarb in contrast with the sweet and caramelized crust.
The dough: 125 gr Butter and 2 dl (2 cups) sugar are mixed until its foamy. Add the egg and mix until fine and foamy and no sugar critalls left. Then add 2 cups (about a good 2 dl wheat flower, mixed with 2 tsp. baking soda, and mix it all o a nice dough.(put it in the cold for a while so its easyer to spread it later)
Spread half of the dough into a cake form (best in a oven - glas form and bake it in the oven (180 centigrade) with the heat from underneeath until its brown. Take it out, let it cool for a moment and then spread the rhubarb over it. Make a thin layer from the rest of the cooled up dough and put it over the whole thing and bake until brown on the top. its ok if it gets a bit darkbrown on the edges. (You can divide the dough into smaller parts in order to make it a bit easier to work with. It will all melt together in the oven)
Sauce: Vanilla sauce mixed with 1/3 of whipped cream. Or vanilla ice cream is also great!
Serving with a lot of sauce is important!
Have fun improvising with all these ingredients. One day it will perhaps make my Grandmom Ingegerd turn in her grave.
Wash and peal and cut the fresh Rhubarb (ab 1 Kilo) into short ab.3 cm pieces let cook on smallest flame slowly until (soft chunks) with a little cane syrup (2 tablespoons). Cane sugar; white sugar is also ok if you don't have the syrup. It should not become sweet!! Sour is good to get the character of the rhubarb in contrast with the sweet and caramelized crust.
The dough: 125 gr Butter and 2 dl (2 cups) sugar are mixed until its foamy. Add the egg and mix until fine and foamy and no sugar critalls left. Then add 2 cups (about a good 2 dl wheat flower, mixed with 2 tsp. baking soda, and mix it all o a nice dough.(put it in the cold for a while so its easyer to spread it later)
Spread half of the dough into a cake form (best in a oven - glas form and bake it in the oven (180 centigrade) with the heat from underneeath until its brown. Take it out, let it cool for a moment and then spread the rhubarb over it. Make a thin layer from the rest of the cooled up dough and put it over the whole thing and bake until brown on the top. its ok if it gets a bit darkbrown on the edges. (You can divide the dough into smaller parts in order to make it a bit easier to work with. It will all melt together in the oven)
Sauce: Vanilla sauce mixed with 1/3 of whipped cream. Or vanilla ice cream is also great!
Serving with a lot of sauce is important!
Have fun improvising with all these ingredients. One day it will perhaps make my Grandmom Ingegerd turn in her grave.
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