Tag: Pleśniak

Pleśniak with Rhubarb

  • I was wondering what to make with some rhubarb I had growing.
  • There was not a great deal so thought about my recipe for pleśniak but using rhubarb and my recipe for placek with rhubarb & meringue.
  • I used a plain layer of shortcrust type pastry –
  • Followed by one with cocoa powder –
  • Then a layer of cooked rhubarb –
  • Then a layer of meringue.
  • The 2 pastry layers are baked first –
  • Then the rhubarb layer and meringue layer put on top and baked.

INGREDIENTS

  • 350g plain flour
  • 175g butter
  • 2 tablespoons of icing sugar
  • Some cold water as needed.
  • *
  • 3 tablespoons of cocoa
  • 2 + 2 egg yolks
  •  
  • 4 whites x 200g icing sugar
  • *
  • Around 8 stalks of rhubarb
  • 2 tablespoons of granulated sugar

METHOD

  • Pre-heat the oven to GM2 – 150°C.
  • Chop the rhubarb into small pieces.
  • Mix with the sugar and place in a roasting tin.
  • Cook in the oven until the rhubarb is soft.
  • Leave to cool – this has to be cold before making the cake.
  • *
  • You can make this the evening before.
  • *****
  • Rub the butter into the flour until like breadcrumbs.
  • Add 2 tablespoons of icing sugar and mix.
  • Divide the mixture into two.
  • *
  • Mix the first half with 2 egg yolks and a little cold water to bring the dough together.
  • Do this gently – do not over mix.
  • Flatten this out into into a rough rectangle.
  • Place into a plastic bag and leave to chill in the fridge for 30 minutes.
  • *
  • To the second half add the cocoa and mix.
  • Add 2 egg yolks and a little cold water to bring the dough together.
  • Do this gently – do not over mix.
  • Flatten this out into into a rough rectangle.
  • Place into a plastic bag and leave to chill in the fridge for 30 minutes.
  • *
  • Pre-heat the oven to GM6- 200°C.
  • Grease and line 3 sides of  a 28 x 21 baking tine using one piece of baking paper.
  • Roll out the plain layer of pastry so it fits the base of the tin.
  • Place the dough into the tin – push out any pieces needed to fill the base.
  • Roll out the cocoa layer and place this on top.
  • Prick the top of the dough.
  • Bake for 30 – 35 minutes.
  • *
  • Leave to go cold.
  • Lower the oven to GM2 – 150°C.
  • *
  • Whisk the egg whites until stiff.
  • Add the icing sugar and whisk again till stiff.
  • *
  • Place the rhubarb over the cooked pastry.
  • Spread it out to near the edges.
  • *
  • Spread the meringue over the top of the rhubarb.
  • Take it to the edges to cover the cake.
  • Bake for around 1 hour.
  • *
  • Leave to cool in the tin.
  • Cut into squares to serve.

Duchess Bramble Rose tea plate.