60 di burro, 60 ml di panna, 1/2 bicchiere di latte, 125 zucchero, 3 uova, buccia di limone, 200 farina, 1 cucchiaio di lievito, gambi di rabarbaro (non le foglie però!)
Lavora il burro con la panna e lo zucchero, unisci la scorza del limone grattugiata, i tuorli, la farina poco per volta, il latte ed il lievito. Mescola fino ad ottenere un composto omogeneo.
A parte monta gli albumi a neve e poi uniscili al resto. Metti l'impasto in una tortiera rivestita con carta forno, mettici sopra il rabarbaro (sbucciato) a pezzetti, cospargi con un po' di zucchero semolato e inforna a 200 gradi per 35'.
Puoi servire con panna montata e fragole, ma è buonissima anche da sola!
Here am I al last, ready with a new recipe. It's a cake I eat in Trentino, and I found its recipe in my book. Then as the rhubarb was ready to pick in the garden... Yes because I never found it, so when I saw the plant I bought it for my vegetable garden! When the stems are ready to pick I can make this cake in a while 😄, and it's really tasty!
60 g of butter, 60 ml of milk cream, 1/2 glass of milk, 125 g of sugar, grated lemon skin, 3 eggs, 200 g of white flour, 1 Tsp of yeast, rhubarb's stems (don't use leaves!)
Mix very well butter with cream and sugar, then add lemon skin, yolks, few flour per time, milk and yeast.
In another bowl beat the egg whites until stiff, then add them to the rest. Put the dough into a baking tin, covered with oven paper, put over it the pieces of rhubarb (peel it before), sprinkle with some sugar and bake it at 200 degrees for 35'.
You may serve it with whipped cream and strawberries, but it's very good the same without!
