Dear cooks, ending the season of rhubarb (and maybe someone has it just begun) offer to bake a delicious pie which combines sweet and sour-but the chocolate and nutty flavors. With this pie, it's nice to have posidelki with friends over a Cup of coffee in the spring sunshine. Come on in, help yourself!
|Cooking time 60 minutes||Number of servings 12|
Form for vybachai 20X30 cm
Sift the flour through a sieve with cocoa.
Beat butter with sugar.
Add the eggs. Sour cream stir soda, it will foam, so take the bigger glass. Add sour cream with soda and again all beat with a mixer.
Add flour mixture and cocoa with a spatula knead the dough and pour it into the form, covered with baking paper.
Rhubarb, cleaned, cut into pieces. Spread out the rhubarb on the dough.
For the topping melt the butter and stir in the sugar, cinnamon and crushed nuts. Nuts can be any walnut, forest or other to taste. I have walnut.
Sprinkle the pie topping and put it in the preheated oven to bake at temperature 170 degrees for about 40 minutes. Willing to test, as always, match.
The finished cake remove from the mold, cool and serve. Cake is dark, so you can decorate, for example, mint or put on a plate for each serving with a sprig of white or other flowers.