Mix semolina with flour,
oil, milk, eggs, baking powder and 40 gram sugar and put this
mixture in a greased baking tin. Sprinkle the cake with sesame seed.
Bake it half an hour at 190 degrees
Celsius. In the mean time, heat 1 cup of water with the honey and
the remaining sugar. Add the juice from the lemon and cut half of the
peel; in small pieces and stir it in. Simmer for half an hour until
it has become syrup. Pour the syrup over the hot cake and serve immediately
|
Add a few tablespoons of water to the sugar and heat
on high heat, stirring all the time, until the mixture becomes golden
brown. Pour the caramel mixture into a greased round cake tin. Put it
in a preheated oven at 180 degrees Celsius
for 15 minutes. Distribute the rhubarb on top. Allow this to cool down.
Roll out the puff pastry to the round shape of the cake tin and put
it on top of the rhubarb. Bake the pie 20 minutes at
200
degrees Celsius,
allow it to cool down for half an hour and turn it upside down on a
plate.
This recipe was inspired by the magazine
Navenant from
Dutch Limburg.
It is a nice example of fusion cooking, with the rhubarb being very
popular in the Netherlands and the Tarte
Tatin in France.
For other upside down pies, see
pineapple tarte tatin, pineapple
cake, pear spice cake and
for a savoury version endive
tarte tatin.
|
