BAROSSKY rhubarb pie and cinnamon.

BAROSSKY rhubarb pie and cinnamon.

The recipe is very high in sugar, but we all know that sugar in baked goods of this kind not only gives sweetness and texture.

Cake turns moist and very tasty. And by the way, although it is not a cupcake, which requires aging, but after two days of storage in a closed container in the refrigerator, it seemed to me the remains of more delicious than the first day. He became more moist and flavorful.

In general, I highly recommend! Moreover, in the preparation of it is no more complicated than ordinary cake.


-60 g of an oil
-380 g of brown sugar
-2 eggs Vocational size
-1 tsp vanilla extract
-300 g flour
-1 tsp soda
-1 tsp cinnamon
-500 g rhubarb, cut into 2 cm pieces
-Grated zest of 1 lemon
-1 cup (250 mL) sour cream


-80 g of brown sugar

-1 tsp cinnamon


Beat the butter with brown sugar.

Add eggs and vanilla.

Stir the sifted flour, baking soda and cinnamon.

Add rhubarb zest and sour cream.

Stir with a wooden spoon.

Spoon the batter into a greased and the laid paper baking molds for cakes 22 cm.

Sprinkle with sugar and cinnamon.

Bake in a preheated 180 ° C oven for 50-60 minutes.


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