- rhubarb - 220 Grams (For the filling :)
- sugar - 1/4 Glass
- cornstarch - 2 teaspoons
- Ground ginger - 1/2 Teaspoon
- dark brown sugar - 1/3 Glass (For sprinkling :)
- granulated sugar - 1/3 Glass
- ground cinnamon - 1 teaspoon
- 1/2 teaspoon ground ginger
- salt - 1/8 teaspoons
- melted butter - 1/2 cup
- flour - 1 3/4 Cups
- sour cream - 1/3 Glass (For pie :)
- egg - 1 piece
- yolk - 1 piece
- vanilla extract - 2 teaspoons
- flour for cupcakes - 1 glass
- sugar - 1/2 cup
- soda - 1/2 teaspoonfuls
- baking powder - 1/2 teaspoons
- salt - 1/4 teaspoons
- Butter - 6 Art. spoons
1. Preheat the oven to 160 degrees. Lubricate the square baking sheet. To prepare the filling, cut the rhubarb into pieces 1 cm thick and mix with sugar, starch and ginger in a bowl. Set aside. 2. To prepare the sprinkle, in a large bowl, beat up sugar, spices and salt with melted butter until smooth. Then add the flour and mix with a spatula or a wooden spoon. The mass should look like a solid dough. Leave aside. To prepare the pie in a small bowl, mix sour cream, egg, egg yolk and vanilla extract. With a mixer, mix the flour, sugar, soda, baking powder and salt. Add the butter, cut into 8 pieces, and a spoonful of sour mixture into the flour mix and beat it at medium speed. Increase the speed and whisk for 30 seconds. Add the remaining sour mixture in two sets and whisk for 20 seconds after each addition. Set aside about 1/2 cup of dough aside. Pour the remaining dough onto the prepared baking sheet. 3. Put the rhubarb and pour over the piled dough on top. 4. Sprinkle evenly. Bake cake 45-55 minutes. 5. Allow to cool completely before serving. If desired, sprinkle with powdered sugar.
Servings: 6-8