Charlotte with rhubarb and cinnamon

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Prepare the ingredients. To prepare charlotte with rhubarb we will need: rhubarb, flour, eggs, sugar and cinnamon.

2. STEP 2

   

   Wash the rhubarb well and remove films.

3. STEP 3

   

   Cut the rhubarb petioles into cubes 7-10 cm long, depending on the height of your form. If the mold has a diameter of 16-18 cm, then the bars should be longer; if the diameter of the mold is larger, then the bars should be smaller.

4. STEP 4

   

   Combine eggs with sugar and ground cinnamon.

5. STEP 5

   

   Beat everything with a mixer. The mass should turn white, thicken and greatly increase in volume.

6. STEP 6

   

   Sift the flour and add in parts to the beaten eggs.

7. STEP 7

   

   After adding each portion of flour, gently mix the dough with a spatula from top to bottom in one direction so that the eggs do not settle. There is no need to stir for a long time to retain as many air bubbles as possible. Then the biscuit will be fluffy. Properly prepared biscuit dough should flow from the spatula in a wide ribbon.

8. STEP 8

   

   Transfer the dough into a greased baking dish. Stick the rhubarb stalks vertically into the dough. During baking, the dough will rise and completely cover the petioles. Bake the charlotte in an oven preheated to 180°C for about 45 minutes. It is advisable not to open the oven at this time so that the dough does not settle.

9. STEP 9

   

   Keep the finished pie in the cooling oven for another 10 minutes. Then remove the charlotte from the mold, cool completely at room temperature, sprinkle with powdered sugar and cut into pieces. Bon appetit!

Comments on the recipe

Eleno4ka

15.09.2023

4.7

Finally, rhubarb has grown in my garden! For a family tea party I decided to bake charlotte with rhubarb and cinnamon. The author suggested a very interesting way to place rhubarb petioles vertically in the dough. I made a slight mistake with the height of the petioles; during baking, the charlotte rose well and “hid” the rhubarb. I baked a biscuit in a slow cooker. The aroma of biscuit and cinnamon is certainly beyond words! The charlotte turned out to be very tasty, the rhubarb was perfectly baked until soft, the combination of sweet dough, sour rhubarb, and the wonderful aroma of cinnamon create a wonderful flavor bouquet. I recommend cooking it. Thanks for the recipe, Maria!

Eleno4ka

15.09.2023

4.5

And this is how the pie looks interesting in cross section