If the hostess cooks a sweet and fragrant cake with rhubarb in the multivark or in the oven, none of the domestic ones will refuse it. This delicacy is delicious and useful, and it is easy and quick to cook it. We will tell you more than one simple recipe so that you can pamper your loved ones.
If you find several interesting facts about this plant, it becomes clear why the grated pie with rhubarb and strawberry is not only tasty, but also useful. After all, the rhubarb is the closest relative of buckwheat, which contains a lot of valuable substances. Recall that the vegetable in the food are only stalks. Initially, they have a slight sour taste, but with the addition of sugar from them they cook not only fragrant sand pie with rhubarb and apples. From the stems you get delicious compotes and jam, as well as delicious jelly, easy recipe which the hostesses pass from generation to generation.
Rhubarb has a very peculiar aroma, prone to sour, in fact, it fits well with sugar, cooked or sliced in pure crystals, still moist! If you also like not too sweet songs, you definitely need to try the recipe that we offer today!
How to cook rhubarb
To prepare a jar of rhubarb, leave the rhubarb: remove the leaves and cut the stems into pieces about 1 cm, then rinse them thoroughly under cold water. Pour the rhubarb ingots into a bowl and combine the sugar and grated lemon rind. 
Then sprinkle the juice to get 70 grams, seasoned with seeds, mix well and let it rest for at least 2-3 hours, covered with a transparent film. After this time, the rhubarb will release the liquid, then pour the entire contents of the bowl into a pot and bring to a boil.
What is in the composition of an interesting plant? It contains vitamins B, P, C and E. In addition, in the petioles can be found several acids - apple and oxalic, citric and succinic. Also in the rhubarb are rutin and catechins, pectins and mineral salts.
Many women like to cook a Latvian pie with rhubarb in a multivarquet, because it has a minimum of calories. After all, in the plant there are only 26 per 100 g. However, by introducing a lot of sugar, ladies increase calorie content. This should be remembered by choosing an easy recipe.
To measure the correct temperature, use a kitchen thermometer. While the banks are preparing, devote themselves to disinfecting cans and taps, as indicated in the Ministry of Health guidelines at the bottom of the recipe. Once the jam is cooked, invade it still warm in jars, trying to leave one centimeter of space from the edge and close it. If you use cans with rubber seals, when you use a can of rhubarb, you can check the vacuum by pulling the tab: if it draws, it produces a dry noise, which means that the contents have been stored with the correct vacuum.
Delicious rhubarb is indicated for diseases of the heart and blood vessels. It is useful as a preventive agent, since it prevents the appearance of tumors, including malignant tumors. The plant is valuable because it helps to improve digestion. But it is important to calculate the dosage. Because if you eat a rhubarb little, it will fix the chair. But when it is used excessively, it weakens.
Instead, if you pull out the tab, printing will be "soft", which means that the vacuum is created incorrectly, and it is better not to have the content. If you use a vat with screw caps, after the hot jam is screwed in, screw the caps but do not tighten too much and allow it to cool. With the heat of the connection a vacuum will be created, which will maintain the product for a long time. Otherwise, you can boil the jars in a large saucepan for about 30 minutes, Tall and covered with water to half a jar.
Then you must let them dry and cool, always upside down. Alternatively, simply put the banks in microwave oven for about a minute and a half. After you confirm that the preservation was successful, your rhubarb jam will be ready for enjoyment!
Baking in a multivark
There is not one wonderful easy recipe with which you can cook excellent puff, yeast or biscuit cake with rhubarb and apples or other ingredients. To do this, use the purchased puff pastry or do it yourself with the addition of eggs. You can experiment by changing the filling: delicious will be oatmeal, curd, jelly pie. Alternatively, the dough for it can be made on yogurt and sour cream, but yeast is no less popular.
The container with rhubarb is stored for 3 months provided that the vacuum was performed correctly and the jars are stored in a dry cool place, away from light and heat sources. It is advisable to wait at least 2-3 weeks before there is jam. Once you open each jar, store it in the refrigerator and consume for a maximum of 3-4 days.
If the rhubarb needs to remove too much liquid, add a few cubes of apple to the jam; Alternatively, refrigerate 20 g of starch with a small amount of rhubarb liquid and add it to the mixture. If you want to give your bank a red color, because during the cooking it will lose it slightly, add strawberries along with the rhubarb!
We suggest first to try an easy recipe - to prepare a simple pie from sour rhubarb not on kefir and not on sour cream, but with the addition of eggs and in a multivarquet. it quick way, with which even an inexperienced mistress will cope. For baking it is necessary to assemble such products:
- About 4 eggs (depends on the size).
- 300 grams of rhubarb.
- 200 g of sugar.
- 300 g of apples.
- 200 g of flour.
- 1 ½ tsp. baking powder.
- 20 g of oil (for lubricating the mold).
- Pinch of vanillin or sachet vanilla sugar.
As the hostesses are divided, the rhubarb is especially suitable for such a pie in the season of harvesting - that is, closer to the autumn. In the summer, he is still too young, and the coldness is filled with juices and his own special taste. Since our easy recipe goes a lot of eggs and sugar, it will be tasty pie, but high-calorie. More dietary and easy option - buy a shop puff pastry or make it on kefir.
To properly prepare homemade canned food
Recommendations of the Ministry of Health. This is a list of rules for the hygiene of the kitchen, the person, the tools used and the handling of the ingredients, pasteurization and preservation so as not to pose a health hazard. Rhubarb pie sweet is a little sweet, delicate and peculiar taste, ideal for 5 hours tea in a truly English style!
- Difficulty: low Preparation: 30 min.
- Preparation: 100 min.
- Difficulty: low Preparation: 20 min.
- Preparation: 45 min.
First, we process the plant - the stems are washed and cut the thin skin. Cutting the petioles into small pieces, we turn to the beating of eggs with sugar. According to the recipe, it is necessary to achieve that the mass becomes thick. At the end, flour, vanillin and baking powder are introduced into it. Next, you need to mix a homogeneous dough.
Preparation: 40 min. . Strawberry jam is one of the most popular canned food, which is very common on pieces of toast and loved its sweetness.
- Preparation: 30 min.
- Preparation: 50 min.
So that our fast, sweet and useful pie with rhubarb and apples was beautiful in the photo, do not rush to make a delicious filling of these fruits, because they darken because of contact with the air. So we clean them and cut them when the dough is ready, so our easy recipe advises. It is better to grind them into pieces of the same size as the rhubarb.
The cooking process comes to an end - left to mix the dough, apples and sliced stems. Next, the form is lubricated with oil and poured into it with a mass. Delicious and aromatic pastries are cooked for an hour. At the end, it is transferred to a dish and sprinkled powdered sugar before serving to the table.
Rhubarb, in fact, using the stems and root of Rhubarb, which are harvested in the spring, the gifts are a pinkish-red light color with greenish stripes, because it is made mostly from water, and can be used to make desserts and. its sour taste is perfectly combined with custard, with a pleasant shade of citrus, creating a dessert that is definitely worth a try. you just have to hook up your aprons and try the rhubarb pies!
Ingredients for short dough
For the lemon test
How to cook tartar with rhubarb with lemon cream. To make a cake with rhubarb with lemon biscuits, start with cooking. Pour the milk and cream in a saucepan and season it with lemon zest, be careful not to use the bitter white part. In a separate bowl, grind the yolks and sugar with whips.Using the oven
If you do not have a multivariate, you can cook an equally tasty, fragrant, sweet and delicate pie with rhubarb and meringue or other ingredients and in a conventional oven. There is not one wonderful easy recipe with this vegetable: based on puff and yeast dough, with the addition of strawberries, cottage cheese, favorite fruits. If you are interested in dietary options, then you will have to eat oatmeal cake.
Taste of rhubarb
Add sifted cornstarch, then hot milk to the wire and stir vigorously to get a uniform and fluid mix. Pour the mixture back into the pan and filter it with a colander. 
Place the mixture on the fire, stir until it becomes thick, then move it into a bowl and cover with a contact film to prevent the formation of a cloudy surface film. Allow the cream to cool to room temperature, and then refrigerate.
But we found for you a very interesting and simple recipe. If you have about two glasses of rhubarb left after the preparation of the jam, we recommend testing it. In addition to the stems for delicious filling, you will need more such products:
- Butter - 100 g.
- A glass of sugar.
- 1 egg.
- 2 cups of sifted flour.
- 1 tsp. baking powder.
- Half a teaspoon of soda.
- ¼ tsp. salt.
- A glass of sour cream.
- A packet of vanilla sugar or 1 tsp. vanillin.
Rhubarb tart sweet sweet, delicate and special taste, perfect for 5 in perfect English style! Difficulty: Easy Method of preparation: 30 minutes Cooking time: 100 minutes Number of portions: 10 people Cost: low Note: 2-3 hours rest for strawberries and rhubarb.
- Complexity: low.
- Difficulty: low Preparation: 15 min.
- Preparation: 10 min.
Using the same easy recipe, you can also bake a cake with rhubarb and strawberries. Will only change the filling. And the principle of cooking is the same: first we process the rhubarb and turn on the oven so that it heats up to 180 degrees. Do not forget to grease the shape with butter, and sprinkle it with flour, so that later our fragrant rhubarb pie is easily removed.
Baking in a multivark
To make a tart rhubarb, start by filling the filling: peel the rhubarb, depriving it of leaves and threads, as if it were celery. Cut the stewed rhubarb into pieces, then peel the strawberries and cut them into 4. Add the strawberries and rhubarb into the bowl.
Add the sugar and mix well, then cover with a transparent film and allow it to rest for 2-3 hours to allow the rhubarb to release its liquid. 
At this point, melt the potato stew in the jar and leave the mixture on fire until it reaches 108 °.
Quickly prepare a delicious filling - according to our recipe you need to cut the rhubarb slices. Now beat the butter with sugar, inject the egg into the mixture and bring it to homogeneity. Add sour cream, flour, baking powder and soda with salt. After mixing mass, we put about one third of the rhubarb into it. You can pour the dough into a mold.
Now the remaining rhubarb is spread over the pie. But the cooking did not end there. To the fragrant and delicate pie from the useful rhubarb was incredibly appetizing in the photo, we suggest to put a special powder on top. To do this, it is necessary to rub half a glass of sugar with 100 g of butter and a glass of flour. Must turn out fat and sweet baby.
When the rhubarb is cooked, transfer it into a bowl to cool it. Meanwhile, take care: in the mixer mix the flour and cold oil from the chopped refrigerator. Mix everything to get a sandy look, then pour it on the planter, forming a classic fountain shape and add the sugar icing.
Also include grated lemon zest and yolks and lightly mix as needed to make the dough compact. Make a bundle, cover it with a film and let it cool in the refrigerator for 30 minutes. 
Using a sliding pin, place it in a bowl on the bottom 25 cm in diameter on the grill and grind it, causing it to stick to the base and edges using small finger presses. Using a knife, remove excess macaroni by passing it and remove the sock with a fork knife. Re-melt the excess of the dough and again put it down to get a piece of pastel stripes that you will use for decoration.
We fall asleep a delicious pie of the received mass, from above we shake with ground cinnamon. Such easy baking according to our recipe is prepared for a long time - about an hour. If you want to do more fast pie, it is better to buy ready-made puff pastry. Do not forget to check the meal for readiness: pierce the center with a toothpick. If it is taken out dry, our sweet pie with juicy rhubarb is ready. It can be cut and served for tea.
Pour the strawberry and rhubarb jam onto the bottom of the cake and finish by placing the cake pods on the surface of the cake to form flat cakes. Cook in a preheated oven at 180 ° for 40 minutes, then fry your tart rhubarb and let it cool before applying it!
Rhubarb tart can be stored in a refrigerator covered with a transparent film or in an airtight container for no more than 2-3 days. Freezing is not recommended. If you want, you can extend the rhubarb and strawberry resting time with sugar until night. And if you want to add an extra touch to your bank, a pinch of ginger will make it more fragrant and slightly spicy!
Preparation:
All foods except butter should be at room temperature.
Stem rhubarb clean (if very young, you can not clean) and cut into "posts" in height 3.5 - 4 cm and a thickness of about 1 centimeter.
Eggs beat up with a pinch of salt in a lush foam.
Add 120 grams of sugar and beat with a mixer in a lush, homogeneous mass. The whipped mass will slightly turn white and become airy, we are preparing a biscuit dough. If you do not have a mixer or blender with a whisk, then the eggs must be previously divided and whipped the proteins and yolks separately.
To beaten eggs with sugar in 2 meals add flour, mixing it gently, bottom up.
The finished dough is carefully placed in a form lined with parchment for baking. Then the rhubarb should be stuck in the dough. Columns should protrude above the dough as a dense forest.
Cold butter It is necessary to cut it with a thin shaving and spread it over the surface of the pie, onto the rhubarb pillars. Then sprinkle the cake with 2 tablespoons of sugar.
Bake cake with rhubarb at 170-180 ° C for 30-35 minutes, until golden brown. In the oven, the pie will rise well, cover with a ruddy crust. When baking, butter melts and a lot of juice is released from the rhubarb, if the mold is detachable, it can drip off a little. Therefore, I advise this cake oven in one-piece form or from the bottom wrap the form with foil.
Cool the cake on the grill directly on the paper on which it was baked, also on it and it is necessary to cut it.
The cake does not settle after baking. Oil and rhubarb juice make the tender biscuit wet.
