Basboosa
Rhubarb tarte tatin
- 300 GRAM RHUBARB, cleaned and cut in mall piece
- 150 GRAM SUGAR
- 250 GRAM PUFF PASTRY
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. Distribute the rhubarb on top. Put it in a preheated oven at 180 degrees Celsius for 15 minutes. 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 tarte tatin pineapple cake, pear spice cake and for a savoury version endive tarte tatin.
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