Placinta cu rubarba si banane / Rhubarb and bananas pie

Zilele acestea, in drumul meu prin supermarket, am observat ca inca se ma gaseste rubarba. Si brusc mi-am adus aminte ca am publicat lunile trecute o reteta pe si pe care am uitat sa o pun si aici.
Si daca ma urmariti si pe acest site cu siguranta ati vazut ca am publicat putine poze. Am sa repar “greseala” – aici am sa pun mai multe!
Mai jos vedeti de ce veti avea nevoie.
Pentru coca:
-320 g faina
-100 g unt moale
-2 oua
-1 lingura zahar pudra
-2 linguri iaurt rece

Pentru umplutura:
-2 tije de rubarba
-3 banane
-5 linguri de zahar
-1 pliculet de zahar cu pudra de pastaie de vanilie

These days, on my way through the supermarket, I noticed that we still can find rhubarb. And suddenly I remembered that I published a recipe on in the past months and I forgot to put here.
And if you also follow me on this site you saw for sure that I published only few pictures. I’ll fix this “mistake here you’ll find more!
Below you see what you need.

For the dough:
– 320 g flour
– 100 g soft butter
– 2 eggs
– 1 tablespoon powdered sugar
– 2 tablespoons cold yogurt

For the filling:

– 2 sticks of rhubarb
– 3 bananas
– 5 tablespoons sugar
– 1 sachet of sugar with vanilla bean powder

Intr-un bol mare se pun untul moale (tinut la temperatura camerei), zaharul pudra, iaurtul si cele doua oua.
In a large bowl put the soft butter (kept at room’s temperature), powdered sugar, yogurt and two eggs.Amestecam energic cu o spatula dupa care incorporam treptat faina. Pentru aceasta puteti sa folositi si un mixer sau pur si simplu amestecati cu mana. Coca obtinuta se pune la frigider timp de 15 minute.
Mix vigorously with a spatula and then incorporate the flour. For this, you can use a mixer or just mix by hand. The obtained dough is put in the refrigerator for 15 minutes.

Cat coca sta in frigider vom pregati rubarba si bananele. Tijele de rubarba se curata de fibre (se ia stratul exterior de culoare rosiatica). Astfel tija va ramane cruda si se va taia usor.
While  the dough stands in refrigerator we’ll prepare the rhubarb and bananas. The rhubarb rods will be cleaned of fiber (the outer layer which color is red). Thus the rod will remain raw and will cut easily.
Bananele se taie in felii medii, aproximativ egale.
Bananas will be cut into medium slices, about equal.
Coca se scoate din frigider si se imparte in două bucati: trei sferturi din cantitate va reprezenta o bucata si restul va reprezenta a doua bucata. Bucata cea mare se intinde pe masa de lucru pudrata cu putina faina. Apoi se asaza in forma de copt si se decupeaza surplusul de coca. Se inteapa din loc in loc cu o furculita dupa care asezam pe coca feliile de banane in cerc.
Remove the dough from refrigerator and divide into two pieces: three quarters of the amount will be a piece and the rest will be the second piece. The great piece will be stretched on the dusted with a little flour table . Then put it in the baking form and cut out the extra dough.  Sting it from place to place with a fork and then put banana slices in a circle on the dough.Intr-o craticioara se pune zaharul, rubarba taiata in felii de dimensiune medie si amestecul de zahar cu pudra de pastaie de vanilie. Craticioara se pune la foc mic. Se amesteca in continuu. Zaharul se va carameliza iar rubarba va lasa un suc delicios. Dupa 3-4 minute luam craticioara de pe foc. Rubarba s-a caramelizat si ea odata cu zaharul. Continutul craticioarei se toarna peste feliile de banane si se aranjeaza cu o lingura.
Put in a pan sugar, rhubarb cut into medium size slices and sugar mixture with vanilla bean powder. The pan will be put on the stove, at low heat. Stir continuously. Caramelized sugar and rhubarb will leave a delicious juice. After 3-4 minutes we‘ll take aside the pan.  Rhubarb will be caramelized together with the sugar. Pan’s content will be put over the sliced ​​bananas and arranged with a spoon.
In final se pune bucata de coca ramasa pe masa de lucru pudrata cu faina si se intinde. Apoi se ia cu ajutorul sucitorului si se pune peste rubarba si banane. Foaia se aranjeaza si se taie surplusul de coca. Facem sirop dintr-o lingura de zahar si doua linguri de apa si ungem placinta cu o pensula de silicon.
Finally place the remaining piece of dough which was stretched on the dusted with flour work table. Then take it with the rolling pin and place it over the rhubarb and banana. Arrange the sheet of dough and cut the excess. We‘ll prepare syrup from a spoon of sugar and two tablespoons of water and we will  brush the pie with a silicone brush.Se baga in cuptorul preincalzit si se coace la temperatura medie pana cand placinta va prinde o frumoasa crusta aurie.
Put it in the preheated oven and bake it at medium temperature until pie crust will have a beautiful golden color.
Serviti placinta calduta sau rece, alaturi de crema de vanilie si fructe, numai fructe de sezon sau chiar simpla.
Serve the pie warm or cold with vanilla cream and fruits, only fruits of the season or even simple.

Bon appétit!

  1. Un gust minunat are rubarba!! o tarta delectabila!

  2. Multumesc, Anto! Si mie imi place tare mult. Mi se pare tare racoroasa.

  3. este minunata rubarbara vara. imi place foarte mult. ce pofta mi-ai facut cu aceasta prajitura…trebuie sa o incerc si eu neaparat.cred ca e delicioasa combinatia cu banana.

  4. Marilena, cred ca iti va fi tare usor sa gasesti rubarba in supermarket. E tare populara la voi.
    Placinta e delicioasa si tare aromata!
    Multumesc pentru vizita!

  5. superba placinta asta! si combinatia de gusturi trebuie sa fie minunata!

  6. Multumesc, Zazu! 🙂
    Asa e, are un gust minunat!

  7. O combinatie minunata rubarba si banana. Nu am mancat dar ma incanta. Pup si duminica frumoasa!

  8. Sara, multumesc pentru vizita si pentru aprecieri!
    Ar trebui sa incerci combinatia aceasta.E o prajitura parfumata si destul de usor de facut.

  9. Pfuai, cum poate sa arate!!! Oare cand o sa reusesc si eu sa fac asa ceva?? 🙁 Sper sa am mai mult timp in perioada urmatoare…

  10. Nu am gustat niciodata rubarba ,nu stiu inca de ce , dar placinta ta pare foarte gustoasa.

  11. Ioana, cand te decizi da-mi de stire! Te ajut si eu 🙂
    Multumesc pentru vizita si pentru cuvintele frumoase! :*

  12. Dorina, trebuie sa o incerci! E absolut delicioasa!
    Multumesc pentru vizita 🙂

  13. The pie looks great.

  14. Thank you, Joy! 🙂

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