Rhubarb yoghurt slices with pistachios

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 24
  • 750 g Rhubarb
  • 250 g soft butter or margarine
  • 550 g Sugar
  • 4 Eggs (size M)
  • 400 g Flour
  • 1 package Baking Powder
  • 75 ml Milk
  • 1 package Raspberry-flavoured red fruit jelly powder
  • 11 sheets Gelatine
  • 1 kg Whole milk yoghurt
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g Whipped cream
  • 1-2 TABLESPOONS ground pistachio kernels
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean and wash the rhubarb and cut it into pieces about 1 cm wide. Cover and chill 150 g rhubarb. Mix fat with 250 g sugar until creamy. Stir in eggs one after the other. Mix flour and baking powder, stir in alternately with the milk. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down.

  2. 2

    Spread the rest of the rhubarb on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let it cool down. Cut the cake plate in half once. Place on 2 trays and place a folded aluminium foil edge around the cakes. Fix with paperclips if necessary. Stir the porridge powder with 6 tablespoons of cold water until smooth. Put 200 ml water, 150 g sugar and rhubarb set aside in a pot. Bring to the boil, cover and simmer for 2-3 minutes. Remove from heat, stir in groats powder. Let simmer for about 1 minute while stirring. Put pot into a cold water bath, let it cool down to room temperature, stirring several times. Soak gelatine in cold water. Mix yoghurt, 150 g sugar and lemon juice.

  3. 3

    Bring to the boil, cover and simmer for 2-3 minutes. Remove from heat, stir in groats powder. Let simmer for about 1 minute while stirring. Put pot into a cold water bath, let it cool down to room temperature, stirring several times. Soak gelatine in cold water. Mix yoghurt, 150 g sugar and lemon juice. Squeeze out the gelatine, dissolve carefully, mix with 4-5 tablespoons of the yoghurt cream. Stir everything into the remaining cream. Whip cream until stiff and fold in. Spread the cream over the two rhubarb cakes and smooth it down. Add the groats in blobs, pull a teaspoonful of the cream and the groats through. Chill for about 3 hours. Cut into pieces and arrange on a plate. Sprinkle with pistachios

  4. 4

    Stir everything into the remaining cream. Whip cream until stiff and fold in. Spread the cream over the two rhubarb cakes and smooth it down. Add the groats in blobs, pull a teaspoonful of the cream and the groats through. Chill for about 3 hours. Cut into pieces and arrange on a plate. Sprinkle with pistachios

  5. 5

    waiting time approx. 4 hours

Nutrition Facts

KCAL
320 kcal
CARBS
39 g
FATS
15 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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