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Jamie M
Rhubarb cakes
Delicious dessert for a dinner, rhubarb tarts.
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Ingredients
Directions
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Let the dough thaw for about 5 minutes. Preheat the oven to 200 ° C or gas oven setting. 4. Wash the rhubarb and cut into equal pieces. In a large pan, heat a small base of water with sugar, vanilla sugar, lemon juice and rhubarb.
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Cook the pieces until done. Let the rhubarb drain above the bowl.
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Grease the molds and cover with dough, cut off the excess dough. Prick the soil and sprinkle with breadcrumbs. Heat in a pan 1dl cooking liquid of the rhubarb. Stir in the potato starch with the water and stir in the rhubarb.
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Cook and bind for approx. 1 min. Divide the rhubarb over the molds. Pour the bound juice over it. Fry the tarts in the middle of the oven about 25 until done.
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Nutrition
185Calories
Sodium0% DV1.380mg
Fat6% DV4g
Protein8% DV4g
Carbs11% DV34g
Fiber12% DV3g
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