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A tiny bit of happiness can be found in rhubarb



I have to tell you a secret. Most cakes, breads, pies, and savory oven delicacies are baked in our house on a whim, depending on what was available at the market or what’s in the cupboards. This is the way I cook and basically improvise throughout my meals.

However, for this page, I tried to remember what I threw in there :

Fruits :
2 stalks of rhubarb
A dozen strawberries
1 large apple

Batter :
2 eggs
Half a glass of milk (or buttermilk, or plain yoghurt)
100 g of butter (half a cup)
50 g of  ground almonds
100 g of sugar (1 cup)
1 teaspoon baking powder (optional)
Vanilla
Salt


Pour les fruits :
2 branches de rhubarbe
Une douzaine de fraises
1 pomme

Pour la pâte :
2 Å“ufs
1 demi verre de lait (ou lait fermenté, ou du yogurt)
100 g de beurre
50 g de poudre d’amandes

100 g de sucre
1 demi sachet de levure chimique (facultatif)
Sucre vanillé
Une pincée de sel

Faire fondre le beurre, faire une crème avec le sucre, le lait, séparer et faire monter les blancs d’Å“ufs. Mélanger jaunes s’oeufs à la crème, ensuite ingredients secs, et les blancs d’Å“ufs. Verser dans un plat, et poser les fruits dessus, mettez au four 30-40 minutes, 200-210* C (320-350 F).




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