{"term_id":20559,"name":"Desserts et collations","slug":"desserts-et-collations-2","term_group":0,"term_taxonomy_id":20559,"taxonomy":"cat-recettes","description":"","parent":0,"count":48,"filter":"raw"}
A recipe by Mélissa Clément, from Cuisiner en famille.
Variation: When they are not in season, this is a great way to use the strawberries and rhubarb you have frozen. It’s also delicious with maple nuggets instead of chocolate chips and served with Greek yogurt.
Ingredients
For 8 portions:
– Québec strawberries : 250 mL (1 cup)
– Québec rhubarb: 125 mL (1/2 cup)
– Eggs: 2
– Cream, 15% or 35%: 250 mL (1 cup)
– Maple syrup: 60 mL (1/4 cup)
– Unbleached flour: 310 mL (1 ¼ cup)
– Baking powder: 15 mL (1 tbsp.)
– Maple sugar or brown sugar : 125 mL (1/2 cup)
– Dark chocolate chips: 250 mL (1cup)
– Pistachios, roasted and chopped : 125 mL (½ cup)
Preparation
1. Preheat oven to 350° F.
2. Clean and slice the strawberries and the rhubarb. Set aside.
3. Whip together the wet ingredients in a large bowl. Set aside.
4. Mix the dry ingredients together in another bowl (flour, baking powder, sugar).
5. Gradually add the dry ingredients to the wet ingredients.
6. Pour the batter into a large cake pan, or into a muffin pan (8) protected with parchment paper.
7. Decorate the top with the strawberries, rhubarb and chocolate chips.
8. Bake in the oven for about 20 min. Sprinkle the pistachios on top. Cool and share!
fr
