Tip:
Highlight text to annotate it
X
Hello friends! Here I am again, the Currywurst man, from the Tastemade Studios
in Los Angeles, California. And we're doing something great today. Today
is it time for a change again - Easy baking with Chris! We are going to make a
a great rhubarb pie, suitable for spring.
Very easy, very quick, easy and very very tasty - see you in a bit! Rudi? Go!
Ok, people. We're getting started.
It's actually super easy. I'm using a food processor here today. And
we're prepare the dough now. Basically the rhubarb cake consists of
the dough
the actual rhubarb, and some meringue
coating - that's all very very tasty.
I'd say we start with the rhubarb, which we're going to
first peel. It's very important. Rhubarb often comes in
rods, that means it can be pretty chewy and full of fibers
when not peeled properly. That's why we're doing that now
with a normal potato or apple peeler.
Also, cut off the edges of the
fronts and ends,
so that it doesn't get stringy later.
And now we're cutting the rhubarb into pieces about two centimeters wide, ok? This is
approximately as wide.
And if the rhubarb is too wide itself
you might as well go and cut the pieces in half.
But it's up to you how fine you want to have that later on the cake.
This is 600grams. Make sure that you
have enough of it.
Rhubarb is actually a relatively
sour ...
a sour plant, right?
Therefore, you have to add a bunch of sugar.
But in combination with the sour rhubarb that's really
refreshing and really fluffy and light for spring now, so
really great. We're now mixing everything together a little bit, so that we the
can create the dough on which we're going to add the rhubarb. And at the very end
the whole thing will be covered with a beautiful meringue. We have some flour here.
Let's start with this. In this case it doesn't matter. We
don't have to sieve anything. Everything will be combined
here in this container and mixed through with the
food processor. And done, ok?
So we have flour.
Then we have sugar here.
Then vanilla sugar of course. I made the vanilla sugar myself.
Just take a bit of vanilla extract and sugar. Or
scrape a vanilla pod and mix it with sugar. Tastes much better than
this synthetic stuff that you get in these bags.
Ok, that's about the amount of one bag that goes in there.
Then we have cornstarch, which is also important so that the batter
becomes fluffy and not full of holes, alright? The starch is quite
important.
Ok and that the cake also rises, of course, we have to
add a little bit of baking soda.
So this goes in here, too.
And an egg yolk
and then 2 whole eggs.
One,
two and then at the end
of course some margarine,
That's for sure.
So, we're doing this with the finger, like this.
Wonderful!
And now add it
into the food processor and mix it.
Let's see how that works.
You can also do this with a hand mixer. This is more convenient.
The hand mixer broke down, so today we're doing this with the food processor. Easy.
Let's start a little more slowly
and not directly on full blast.
Once it binds itself
we'll put it on full blast and mix it through really well.
Ok, the dough is
ready now.
We can turn this off.
Ok, wonderful. Let's move this up.
Alright!
Really convenient to have such a food processor. Of course it's a bit more work to
clean it all later, but ok. No big deal!
Alright!
Here I have a small spatula and with this spatula
I can scrape the dough out of this
container here.
We do not want to waste anything.
So, now I have the dough here,
also looks very nice, because it is actually breaking away well from the bowl.
Ok, and then we fill the dough into a greased springform pan. The size is
actually relatively unimportant. This one is not that big. Usually you use one with a diameter of 25
or 28. This one is a bit smaller and also
a bit higher, but it doesn't matter. Ok - in here. We greased it
with margarine
beforehand.
And
now we just add the dough.
And we shouldn't be picky or something, you can wonderfully spread it all out
with your
fingers, ok? You see how this works? Ok, let's also press down the base
a little
bit and
and spread it out a bit, ok?
Now we're having the dough in here
and what we want to do now is
just add the
the rhubarb onto the dough. Spread it out nicely, so that
it's all equal.
And the whole thing looks basically like this. Rhubarb on batter, right?
It's easy!
And
we're now going to slide it into the oven
for about 25 minutes. Then we have to take it out again,
because in the meantime
we're preparing the meringue, which will then
be added on top and slide it back into the oven for 20 minutes.
Ok, let's slide it into the oven now and
I'll see you in 25 minutes and then let's see how it looks.
Ok! That's how fast this was - 25 minutes - in a jiffy. And we'll now
make the most beautiful thing and I love that: the meringue, which
we're going to add on top.
That means, we have the egg whites.
We're adding them in here.
And that's also how we start.
Nothing else goes in here. Only egg white, which we're going to beat until
stiff. Alright. Let's go.
And while this is being beaten until stiff, we
are going to cut the lemon
in two halves and
squeeze one half of the lemon.
We can also press both, however you like. Let's squeeze both.
Squeeze one whole lemon.
Wonderful.
And as you can see now,
this looks really nice just like snow, right?
Next we're adding the sugar.
But slowly, ok? Only a little bit at a time.
Little by little.
We don't want the meringue to collapse later,
sure.
And with the sugar it is getting even creamier, smoother, when it bakes nicely
in the oven for 20 minutes on top
until golden-brown.
This is awesome, right?
Now, let's directly add the lemon juice. Wonderful!
And at the very end a pinch of salt.
Which can never hurt a cake. Also always add a little bit of salt
to every dough.
Adds a great taste, ok?
Especially egg whites with some salt in combination with the sugar, that's
really great.
So, now we beat this another few seconds.
Then it's done. And we wait for a couple more minutes before we
take the cake out of the oven. Then
we add it on top and slide it back in for
another 20 minutes.
Alright. The cake has been in the oven for 25 minutes.
The egg white is beaten stiff and now let's take the cake out.
Let's take look at this!
Grandma, you couldn't have done it better.
And now we just
add the meringue on top.
We're doing this fast. We're not spending much time with this,
because we have to put it back in. The dough is basically
not ready yet.
Check out how nice this looks. Just add this on top. Like
a little snow cover.
It's great.
Beautiful with some meringue on top.
Now let's put this back in the stove at 180 degrees C for another 20 minutes.
We're also going to use a little wooden stick later
to stick it in to see if the dough will stick to it
or not.
If the dough doesn't stick to it anymore, the dough is ready and we can
take out the cake.
But now let's put it back in for 20 minutes.
Alright!
Friends! After 45 minutes, the time has come now. The cake
has cooled down a bit for
about 20 minutes.
And now let's take it out of the springform pan.
We can loosen it a little bit on the sides with knife.
Sometimes it gets stuck there.
But it depends, maybe you have a silicone mold or some
Teflon pan.
Alright!
Wonderful.
Oh, that looks great already, it looks very nice here on the side,
as the juice of the rhubarb
boiled dry here a bit.
The rhubarb has to be soft of course
and not so stringy and hard, that's very important.
And now I'm curious
We're cutting this now.
And let's see how this looks.
This is really exciting.
Hach, wonderful.
Now we're putting this on a spatula or
pie server or what ever.
Oh, this is looking good.
Well, look at that!
This is the rhubarb pie!
As you can see, here's a thin nice layer of the meringue
on top of it and here's the rhubarb. It didn't sink in.
These are really nice layers. The way it should be.
And I'm curious how it tastes.
This is delicious for sure.
Great recipe.
Yummy! Delicious!
And so fresh, my friends.
Prepared quickly, easily made. Absolutely no problem.
Three quarters of an hour. Quarter of an hour to cool.
It's still lukewarm.
You can also eat this lukewarm. You won't get a tummy ache.
I'll sit down now.
I wish you all the best. Thanks for watching. Do not forget - subscribe to Tastemade
and of course to my cooking show. And
I'll see you again next week. Until then. Bye!