{"id":1422,"date":"2013-05-29T17:26:00","date_gmt":"2013-05-29T17:26:00","guid":{"rendered":"https:\/\/madawkuchni.wordpress.com\/2013\/05\/29\/tarta-z-rabarbarem-i-mlekiem-skondensowanym\/"},"modified":"2015-10-05T07:11:49","modified_gmt":"2015-10-05T07:11:49","slug":"tarta-z-rabarbarem-i-mlekiem-skondensowanym","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=1422","title":{"rendered":"Tarta z rabarbarem i mlekiem skondensowanym"},"content":{"rendered":"
Jak ju\u017c raz kupi\u0142am rabarbar, wpad\u0142am po uszy, jak co roku. Teraz nie przejd\u0119 oboj\u0119tnie obok straganu, na kt\u00f3rym pi\u0119trz\u0105 si\u0119 czerwone \u0142odygi. Ju\u017c mam osobny folder z samymi przepisami na tarty z rabarbarem, wi\u0119c te upieczone musz\u0119 dok\u0142adnie opisywa\u0107, aby m\u00f3c je rozr\u00f3\u017cni\u0107 \ud83d\ude42 A potem czas na d\u017cemy rabarbarowe… Dzisiejsza tarta jest s\u0142odziutka, mleko zmieni\u0142o si\u0119 w pyszny budy\u0144, do tego kwa\u015bne, du\u017ce kawa\u0142ki rabarbaru – przepychotka. Inspiracja.<\/a><\/strong><\/div>\n
\u00a0<\/i><\/div>\n

<\/p>\n

Sk\u0142adniki na sp\u00f3d:<\/i><\/div>\n
– 100 g m\u0105ki pszennej pe\u0142noziarnistej<\/div>\n
– 100 g m\u0105ki pszennej (typ 650)<\/div>\n
– 150 g margaryny do pieczenia<\/div>\n
– 3 \u0142y\u017cki cukru<\/div>\n
– 2 \u017c\u00f3\u0142tka<\/div>\n
<\/div>\n

<\/p>\n

Sk\u0142adniki na nadzienie:<\/i><\/div>\n
– 650 g rabarbaru<\/div>\n
– 2 bia\u0142ka<\/div>\n
– 1 puszka skondensowanego mleka s\u0142odzonego<\/div>\n
– 1 \u0142y\u017cka m\u0105ki pszennej<\/div>\n
– 1 \u0142y\u017cka ekstraktu z wanilii<\/div>\n
– 1 jajko<\/div>\n
<\/div>\n

<\/p>\n

Wykonanie<\/i>:<\/div>\n
Z podanych sk\u0142adnik\u00f3w wyrobi\u0107 kruche ciasto, wy\u0142o\u017cy\u0107 nim nat\u0142uszczon\u0105 form\u0119 do tarty. Ciasto nak\u0142u\u0107 widelcem i\u00a0 podpiec w temperaturze 180 stopni przez 15 minut.<\/div>\n
<\/div>\n

<\/p>\n

Zmiksowa\u0107 mleko z m\u0105k\u0105, wanili\u0105 i jajkiem. W osobnym naczyniu ubi\u0107 bia\u0142ka. Rabarbar obra\u0107 i pokroi\u0107 w ok. 2 cm kawa\u0142ki. Je\u015bli trafi\u0142y nam si\u0119 szerokie \u0142odygi, mo\u017cna je przekroi\u0107 wzd\u0142u\u017c na p\u00f3\u0142.<\/div>\n
<\/div>\n

<\/p>\n

Na podpieczony sp\u00f3d wyla\u0107 mleko, na nie delikatnie wy\u0142o\u017cy\u0107 pian\u0119 z bia\u0142ek, na koniec doda\u0107 rabarbar.<\/div>\n
<\/div>\n

<\/p>\n

Piec w temperaturze 180 stopni przez 35 – 45 minut, a\u017c masa si\u0119 zetnie.<\/div>\n
<\/div>\n

<\/p>\n

\"12\"<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Jak ju\u017c raz kupi\u0142am rabarbar, wpad\u0142am po uszy, jak co roku. Teraz nie przejd\u0119 oboj\u0119tnie obok straganu, na kt\u00f3rym pi\u0119trz\u0105 si\u0119 czerwone \u0142odygi. Ju\u017c mam osobny folder z samymi przepisami na tarty z rabarbarem, wi\u0119c te upieczone musz\u0119 dok\u0142adnie opisywa\u0107, aby m\u00f3c je rozr\u00f3\u017cni\u0107 \ud83d\ude42 A potem czas na d\u017cemy rabarbarowe… Dzisiejsza tarta jest s\u0142odziutka, […]<\/p>\n","protected":false},"author":2,"featured_media":6368,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[52],"class_list":["post-1422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tarty-slodkie","tag-rabarbar"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1422"}],"version-history":[{"count":3,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1422\/revisions"}],"predecessor-version":[{"id":6371,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/1422\/revisions\/6371"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/6368"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}