Rhubarb and blueberry pie

Name: Rhubarb and blueberry pie - Gina I.
Ingredients: 5 eggs + 1 egg white 170 g sugar + 5 tablespoons 100 ml oil 8 tablespoons milk 300 g flour 1 pinch of saffron baking powder 1 packet of vanilla sugar butter or oil for greasing th

Dessert - Rhubarb and blueberry pie by Gina I. - Recipia

Rhubarb and Blueberry Cake When rhubarb appears at the market, this cake is among the first I make. I first tried it at a friend's place, and since then, I keep repeating it, especially since it pairs well with the blueberries I keep in the freezer. It's not a complicated cake, but there are a few steps to pay attention to, especially regarding the dough and the order in which you add the ingredients. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 35-40 minutes Servings: 10-12 Difficulty: easy to medium Recipe type: seasonal fruit cake Ingredients 5 whole eggs + 1 egg white 170 g sugar + 5 tablespoons 100 ml oil 8 tablespoons milk 300 g flour 1 packet baking powder with saffron 1 packet vanilla sugar a pinch of salt vanilla essence (to taste) 400 g rhubarb 150 g frozen blueberries butter or oil for greasing the pan Preparation method 1. Clean the rhubarb from its skin, wash it well, and cut it into cubes. The blueberries can be used directly from the freezer, there's no need to thaw them. 2. Line a baking pan with parchment paper and grease the edges with a little oil or butter. Place the rhubarb and blueberries in the pan. Sprinkle the vanilla sugar packet and the 5 tablespoons of sugar over the fruit. 3. Separate the eggs. Beat the egg whites (the 5 plus one from the sixth egg) with a pinch of salt until stiff peaks form. 4. In a separate bowl, beat the egg yolks with the 170 g of sugar until they lighten in color. Add the oil, then the milk gradually, mixing each time. Add the vanilla essence. 5. Mix the flour with the baking powder with saffron. Add the flour mixture to the egg yolks and fold in with a spatula or whisk, not a mixer. 6. Gradually fold the beaten egg whites into the mixture with broad movements, without overmixing, just enough to combine. 7. Pour the obtained batter over the fruit in the pan and level it gently. 8. Bake in a preheated oven at 180°C (medium heat) for 35-40 minutes, until lightly browned on top. 9. Remove the cake and let it sit for a few minutes, then carefully turn it onto a wooden board. Let it cool before cutting. Why I make the recipe often This cake is the kind of dessert I prepare when I find fresh rhubarb or have frozen blueberries. It’s made from simple ingredients, and the tangy flavor of the rhubarb complements the fluffy batter well. It doesn't take long to make and can be stored for two days without any issues. Tips and variations Tips Beat the egg whites separately and carefully to achieve the right volume in the batter. Do not mix too much after adding the flour and egg whites. The fruit releases juice, so don’t be alarmed if the cake seems a bit moist after turning it out. It stabilizes as it cools. Use parchment paper; the cake is easier to remove from the pan. Substitutions Rhubarb can be replaced with tart apples or apricots if you don’t have it on hand. The blueberries can also be substituted with frozen raspberries or blackberries. Vanilla sugar can be omitted if you don't have it and just use vanilla essence. Variations You can also use other combinations of seasonal fruits. The cake works well with plums or cherries, but rhubarb gives it a specific flavor. The batter can be made entirely from whole eggs (6 in total) if you don’t want to separate another egg white, but the texture will be a bit denser. Serving ideas The cake is best cut cold, after it has completely cooled, to avoid crumbling. It’s fine on its own, but some sprinkle a little powdered sugar on top after it cools. It can be served as a dessert with coffee or as an afternoon snack. Frequently asked questions Do I need to thaw the blueberries before putting them in the pan? No, the blueberries can be placed directly frozen over the rhubarb. Can I make the cake without parchment paper? Yes, but the cake will be harder to remove and may sometimes break when turned out. It’s safer with paper. What size of pan should I use? A regular pan of about 22x30 cm is suitable for this amount of batter and fruit. Can I use only rhubarb or only blueberries? Yes, it works with just one of the two types of fruit. Adjust the total quantity to reach about 500-600 g of fruit. Can the cake be cut when it’s warm? I do not recommend it. It crumbles quite easily. It’s best to wait for it to cool well. Nutritional values Estimated for one slice (out of 12): approx. 180-200 kcal, 4 g protein, 6 g fat, 30 g carbohydrates. The sugar comes from both the fruit and the batter and the top layer. Values are approximate and may vary depending on the size of the eggs and how sweet the rhubarb is. Storage and reheating The cake stores well at room temperature, covered, for up to two days. After that, it starts to get too soft. I do not recommend reheating it in the oven or microwave, as the texture becomes wet. It’s best eaten cold, from the day you made it or the next day.

Rhubarb and blueberry pie

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