Without unnecessary modesty, I will say that this cake is beyond praise. Delicate, aromatic and so delicious that you cut yourself into tea not one piece, but two. And what kind of aroma is in the kitchen when the cake is in the oven! My relatives said that I make candies, namely “barberry” :) like rhubarb, it began to play with new colors with poppy seeds.
We begin to prepare the pie with the preparation of rhubarb for the filling. Wash the stems well, pry off the skin with a knife and remove it (it will be well separated by ribbons). Now you need to cut the rhubarb into a 1-1.5 cm cube, put it in a saucepan, sprinkle with a tablespoon of sugar and pour water.
Boil rhubarb over low heat. First, it will let the juice go, and then it will become soft and all the liquid will evaporate. This process will take you no more than 5 minutes, you should not keep rhubarb on fire for a long time, it can turn into porridge. If the rhubarb has become as it should, soft, and a lot of liquid, then put it in a sieve so that excess water is gone.
For the test, you need to get the oil out of the refrigerator in advance, so that it has time to thaw out a bit, we are interested in soft butter. Together with sugar and vanilla sugar, at a low mixer speed, grind the butter in a lush mass.
Add eggs. Take medium size (the weight of one egg with shell 55-60 g).
Beat with a mixer again until smooth.
Next, add sour cream and, again, lightly beat.
I do not steam the poppy for this pie, but simply rinse it with hot water and, using a fine strainer, let the water drain.
Add poppy seeds to the dough, mix.
Flour, which should first be sifted with baking powder and salt, add after poppy seeds.
At this stage, it is necessary to determine the density of the test. The fact is that sour cream can be liquid, and someone (like mine, homemade) is very thick, plus different egg sizes. Flour may need 10-20 g more, the dough should be like pancakes, drain a thick ribbon from a spoon.
Add cooled soft rhubarb and mix gently so that all the pieces are evenly distributed in the dough.
The baking dish (I have a detachable one, d 20 cm) should either be lined with parchment paper or greased with a thin layer of butter and pour out poppy seed dough.
In the oven, such a pie should stand for 35-40 minutes at 180 ''. Willingness to determine by appearance and dry toothpick.
Let the cake cool and decorate it with icing sugar, or make a lattice of melted chocolate (for this you need to melt the chocolate in a microwave, pour into a dense plastic bag, cut off the tip and decorate the cake).