Rhubarb semolina tray bake

Rhubarb semolina tray bake

Total: 1 hr 10 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 229 kcal
, Fat: 8 g
, Carbohydrate: 32 g
, Protein: 5 g

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Syrup

4 ½ dl water
250 g sugar
1 star anise
2 cardamom pods
1 organic lemon

Batter

150 g butter
1 vanilla pod
360 g plain yoghurt
5 eggs
360 g durum wheat semolina
1 parcel baking powder
¼ tsp salt

Rhubarb

2 cardamom pods
600 g rhubarb

Stewed rhubarb

100 g sugar
1 star anise
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Utensils

For a baking tin approx. 24 x 30 cm, lined with baking paper

How it's done

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Syrup

Place the water, sugar and star anise in a pan. Crush the cardamom pods, add to the pan, warm through, stirring until the sugar has dissolved. Remove the pan from the heat. Grate in the zest from the lemon, squeeze in the juice, cover and leave to infuse for approx. 10 mins., remove the spices.

Batter

Melt the butter in a small pan, allow to cool slightly. Cut open the vanilla pod lengthwise, scrape out the seeds, mix with the yoghurt in a bowl. Add the butter and eggs, beat using the whisk on a mixer.

Mix the semolina, baking powder and salt, add to the egg mixture, mix and transfer to the prepared tin.

Bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly.

Drizzle

Pour the syrup over the warm cake, remove from the tin, leave to cool on a rack.

Rhubarb

Crush the cardamom pods. Cut the rhubarb diagonally into approx. 4 cm pieces, place in a pan with the cardamom.

Stewed rhubarb

Add the sugar and star anise to the pan, mix, bring to the boil. Reduce the heat, cook for approx. 5 mins. until just soft, stirring occasionally. Remove the spices, spread the warm compote on top of the cake just before serving.

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