{"id":9509,"date":"2019-04-28T19:44:24","date_gmt":"2019-04-28T19:44:24","guid":{"rendered":"http:\/\/madawkuchni.com\/?p=9509"},"modified":"2019-08-06T12:35:43","modified_gmt":"2019-08-06T12:35:43","slug":"migdalowe-ciasto-z-rabarbarem-i-kruszonka","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=9509","title":{"rendered":"Migda\u0142owe ciasto z rabarbarem i kruszonk\u0105"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Pyszne, wilgotne ciasto o ciekawej konsystencji, z\u00a0 dodatkiem kwa\u015bnego rabarbaru i s\u0142odkiej kruszonki. Wiosenny klasyk, ciasto, kt\u00f3re po prostu trzeba upiec chocia\u017c raz w sezonie rabarbarowym. Kuchnia b\u0119dzie pachnia\u0142a wiosn\u0105 jeszcze przez wiele godzin, obiecuj\u0119. <a href=\"https:\/\/www.mojewypieki.com\/przepis\/ciasto-z-rabarbarem-i-kruszonka\">Inspiracja<\/a>.<\/strong><\/p>\n<p><em>Sk\u0142adniki na kruszonk\u0119:<\/em><\/p>\n<ul>\n<li>50 g m\u0105ki pszennej<\/li>\n<li>30 g mielonych migda\u0142\u00f3w<\/li>\n<li>20 g p\u0142atk\u00f3w owsianych<\/li>\n<li>55 g cukru trzcinowego<\/li>\n<li>0,5 \u0142y\u017ceczki mielonego cynamonu<\/li>\n<li>60 g mas\u0142a<\/li>\n<\/ul>\n<p><em>Sk\u0142adniki na ciasto:<\/em><\/p>\n<ul>\n<li>150 g mas\u0142a<\/li>\n<li>220 g drobnego bia\u0142ego cukru<\/li>\n<li>1 \u0142y\u017ceczka ekstraktu lub pasty z wanilii<\/li>\n<li>2 jajka<\/li>\n<li>300 g m\u0105ki pszennej<\/li>\n<li>1 \u0142y\u017ceczka proszku do pieczenia<\/li>\n<li>1 \u0142y\u017ceczka sody oczyszczonej<\/li>\n<li>160 ml ma\u015blanki lub kefiru (u mnie jogurt naturalny)<\/li>\n<li>400 g nieobranego rabarbaru<\/li>\n<\/ul>\n<p><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2019\/04\/20190330_172435.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-9512\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2019\/04\/20190330_172435-595x415.jpg\" alt=\"20190330_172435\" width=\"595\" height=\"415\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2019\/04\/20190330_172435-595x415.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2019\/04\/20190330_172435.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/p>\n<p><em>Wykonanie<\/em>:<\/p>\n<p style=\"text-align: justify;\">Mas\u0142o utrze\u0107 z cukrem i wanili\u0105 na puszyst\u0105 mas\u0119. Dodawa\u0107 jajka jedno po drugim, po ka\u017cdym ucieraj\u0105c do po\u0142\u0105czenia sk\u0142adnik\u00f3w. Doda\u0107 m\u0105k\u0119 wymieszan\u0105 z proszkiem do pieczenia i sod\u0105. Na koniec doda\u0107 ma\u015blank\u0119, ciasto wymiesza\u0107 szpatu\u0142k\u0105.<\/p>\n<p style=\"text-align: justify;\">Nat\u0142uszczon\u0105 tortownic\u0119 wy\u0142o\u017cy\u0107 papierem do pieczenia. Wype\u0142ni\u0107 j\u0105 ciastem, wyr\u00f3wna\u0107. Rabarbar pokroi\u0107 w kostk\u0119 o boku ok 2 cm (nie obiera\u0107 ze sk\u00f3ry), wy\u0142o\u017cy\u0107 na ciasto.<\/p>\n<p style=\"text-align: justify;\">Sk\u0142adniki na kruszonk\u0119 wyrobi\u0107 mi\u0119dzy palcami. Wysypa\u0107 na ciasto.<\/p>\n<p style=\"text-align: justify;\">Piec w temperaturze 180 stopni do suchego patyczka, czyli ok. 60 minut.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2019\/04\/20190330_172313.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9511\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2019\/04\/20190330_172313.jpg\" alt=\"20190330_172313\" width=\"450\" height=\"600\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pyszne, wilgotne ciasto o ciekawej konsystencji, z\u00a0 dodatkiem kwa\u015bnego rabarbaru i s\u0142odkiej kruszonki. Wiosenny klasyk, ciasto, kt\u00f3re po prostu trzeba upiec chocia\u017c raz w sezonie rabarbarowym. Kuchnia b\u0119dzie pachnia\u0142a wiosn\u0105 jeszcze przez wiele godzin, obiecuj\u0119. Inspiracja. Sk\u0142adniki na kruszonk\u0119: 50 g m\u0105ki pszennej 30 g mielonych migda\u0142\u00f3w 20 g p\u0142atk\u00f3w owsianych 55 g cukru trzcinowego [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9510,"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":[27],"tags":[52],"class_list":["post-9509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-babki-i-ciasta-ucierane","tag-rabarbar"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/9509","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9509"}],"version-history":[{"count":3,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/9509\/revisions"}],"predecessor-version":[{"id":9521,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/9509\/revisions\/9521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/9510"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}