Although the dough is usually associated with something unhealthy, it can also have ingredients that will have a positive effect on the body. Rhubarb embedded in dough is a treasury of nutritional values. The vegetable has a characteristic, sour taste and is low in caloriesand at the same time rich in fiber, what promotes the proper functioning of the digestive system.
It contains vitamins A, C, E and those from group B, as well as minerals – including potassium, calcium, magnesium and iron. Rhubarb is a source of antioxidants, including polyphenols that they have anti -inflammatoryhelp neutralize free radicals, supporting immunity and delaying the aging process.
Rhubarb has a slightly cleansing effect, supporting the removal of toxins from the body. Regular consumption of vegetables It can reduce too high cholesterol and blood sugar levels. This is a great addition to compotes, desserts and even dry dishes.
Ingredients:
Cake:
- 300 g of wheat flour,
- 150 ml of rapeseed oil,
- 100 ml of ice water,
- 90 g of butter,
- A teaspoon of salt.
Filling:
- 400 g of rhubarb,
- 300 g cukru,
- 50 g of potato flour,
- 2 tablespoons of butter,
- 1/2 teaspoon nutmeg,
- 1/2 teaspoon of orange peel.
Additionally:
- Egg for spreading,
- a tablespoon of water to spread,
- Powder sugar for sprinkling.
Method of performance:
Prepare the cake. Mix the flour and salt in a large bowl. Add finely chopped butter and oil, then mix with a fork. Add some cold water, stirring constantly until visible lumps form. Transfer the dough to the flour -sprinkled working surface and knead it until completely combined. Divide the mass into two parts, form balls from them and put in the fridge for at least 2 hours.
Prepare the filling. Clean the rhubarb and cut into small pieces. Put it in a bowl and mix with sugar, nutmeg and potato flour. Also add orange peel. Set aside for 15 minutes.
Fold the dough. Roll out one ball of dough into a cake with a diameter of about 30 cm. Transfer it into a baking mold with a diameter of 23 cm, cutting off any excess with a knife. Spread a mixture of rhubarb evenly on the bottom.
Roll out the second ball of dough, but you don’t have to form any specific shape. After rolling, with a sharp knife, cut the dough into thin strips, which will resemble spaghetti pasta. Transfer the threads from the dough to the top of the rhubarb filling, making sure that there are gaps between the straps. The egg beaten with a spoonful of water and grease the top of the dough with a mixture.
Put the rhubarb in the oven preheated to 220 degrees Celsius and bake it for 30 minutes. Then reduce the temperature to 180 degrees Celsius and bake for another 25-35 minutes – until the juice inside begins bubbling.
Take the dough out of the oven and set aside it 15 minutes before serving.
Source: NowowoPuje.pl
