The Old-School Yeast Cake That Proves Rhubarb Is the Ultimate Summer Baking Secret
With this recipe, you’ll forget about basic berry pies.
Sweet yeast dough is a classic comfort food for a reason, but adding a bright, tangy filling takes it to a whole new level. This recipe perfectly balances the rich, fluffy pastry with fresh rhubarb that has been simmered with sugar until tender.
The natural tartness of the rhubarb balances out the sweetness of the cake, making a simple dessert taste completely gourmet. Whether you are hosting friends for the weekend or just enjoying a casual afternoon tea, this easy treat is guaranteed to impress everyone.
Ingredients: For the filling: 800 g of rhubarb, 70 g of brown sugar, 30–40 g of butter.
For the dough: 200 ml of milk, 25 g of sugar, 1 teaspoon of dry yeast (or 8 g of fresh yeast), 1 egg, 40 g of butter, 500 g of flour, a pinch of salt, 1 egg yolk for brushing the “grid”.
Prepare the pie dough. To do this, pour warm milk into a saucepan, add sugar and yeast. Stir and let sit at room temperature for 20 minutes to allow the yeast to activate.
Add the egg and melted butter to the milk-yeast mixture. Stir. Sift the flour and salt over the top through a fine sieve. Knead the dough thoroughly.
Cover the bowl with the pie dough with a clean towel and leave it in a warm place for 50 minutes to rise. Then punch it down and cover it again. Let the dough rise one more time (this may take about 30–40 minutes).
Roll out the pie dough into a round disc. Place it in a 22 cm diameter pan. Form the sides 3–4 cm high, and trim off the excess dough. Cover with a towel and set aside until ready to use.
Prepare the pie filling. Wash, peel, and slice the rhubarb into 2–3 cm pieces. Melt the butter in a small saucepan. Add the rhubarb and cook over medium heat, stirring, for 2–3 minutes.
Add the sugar, stir, and cook for 3 minutes. Let it cool slightly, then spread it over the dough in the pan. Roll out the remaining dough into a thin sheet and cut into strips. Arrange them over the filling in a grid pattern. Brush with egg yolk. Bake the pie for 35–45 minutes at 190°C.
