Creamy Rice Pudding Cake with Rhubarb

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Creamy Rice Pudding Cake with Rhubarb
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Health Score:
5,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
4 h. 45 min.
Preparation

Ingredients

for
1
For the dough
200 grams Pastry flour
½ teaspoon Baking powder
1 pinch salt
50 grams sugar
125 grams cold butter
2 egg yolks
For the filling
750 grams Rhubarb
125 grams sugar
750 milliliters milk
160 grams Arborio rice
1 untreated lemon (Bowl cut as a spiral and juice)
3 tablespoons Peach liqueur
7 sheets white gelatin
500 grams Whipped cream
4 tablespoons liquid honey
How healthy are the main ingredients?
RhubarbWhipped creamsugarhoneysugarsalt

Preparation steps

1.

For the dough: In a bowl, stir together the flour, baking powder, salt and sugar. With a pastry blender or two knives scissors fashion cut in the butter until the mixture resembles coarse crumbs. Add the egg yolks and knead to a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes.

2.

Line the bottom of a 26 cm (approximately 10-inch) springform pan with parchment paper. On a lightly floured surface roll the dough out to a 10-inch round and place it in the pan. Prick the dough several times with the tines of a fork and bake until set, about 15 minutes. Invert onto a wire rack and remove the paper.

3.

For the filling: Rinse and peel the rhubarb, set one stalk aside and cut the remaining stalks into 1 cm (approximately /2-inch) pieces, place in a saucepan with 3 tablespoons sugar and let stand 1 hour. Bring the rhubarb to a boil, then drain well and pat dry.

4.

In a saucepan bring the milk, remaining sugar, rice and lemon zest to a boil. Reduce to a simmer and cook over low heat, stirring occasionally until the rice is tender, about 30 minutes. Remove the lemon zest and season the rice with lemon juice, liqueur and sugar.

5.

Soak the gelatin in cold water, dissolve the dripping wet gelatin on a low heat in a small saucepan and stir in 3 tablespoons of the cooked rice. Add the gelatin mixture to the remaining rice, stirring until well combined. Cool to room temperature.

6.

In a bowl, beat the cream to stiff peaks and fold into the rice. Place the ring from the springform pan, without the bottom on a serving plate and place the crust into the  ring. Spread half of the rice mixture over the crust. Scatter the rhubarb over, and spread the remaining rice on top and smooth. Refrigerate until set, about 3 hours.

7.

Halve the remaining stalk of rhubarb crosswise. Cut one half into 8 thin strips, thinly slice the other half and blanch about 1 minute in a pot of boiling water, drain and pat dry. Drizzle the surface of the cake with honey. Arrange rhubarb strips on the surface in a decorative fashion, and place the slices of rhubarb on top to resemble flowers.