Preparation time: 15 minutes
Cooking time: 30-40 minutes
Quantity: 6-8 people
Specific material: none
200 gr blackcurrant
300 gr rhubarb
60 gr sugar
90 gr brown sugar
200 gr T65 wheat flour or spelled flour
80 gr butter
100 ml oatmeal or spelled milk
1 packet of baking yeast
1 pinch of salt
Macerate rhubarb with sugar and drain. Prepare cake dough, add fruits and bake.
If using frozen fruits, defrost at room temperature in two separate containers and drain the defrosting water.
Start by macerating rhubarb in 60 gr of sugar. Half an hour to an hour if rhubarb is defrosted, 2 to 3 hours for fresh rhubarb. Then drain the juice obtained.
Preheat oven to 180°C.
Beat the whole eggs with the remaining 90 gr of sugar until the mixture whitens. Meanwhile cube and melt butter. Add flour with yeast and the pinch of salt. Then add melted butter, mix. Finally, gradually pour milk. Beat until well blended.
Finally add the fruits, mix roughly. Break up big blackcurrants (or blackberries) so that their juice flavor the dough.
Pour into buttered and floured molds.
Bake for 30 to 40 minutes at 180°C depending on the size of molds, until the tip of the knife comes out dry.