{"id":3107,"date":"2013-05-25T09:01:33","date_gmt":"2013-05-25T08:01:33","guid":{"rendered":"http:\/\/www.amapbiodevant.fr\/blog\/?p=3107"},"modified":"2023-04-12T22:09:09","modified_gmt":"2023-04-12T21:09:09","slug":"gateau-a-la-rhubarbe-facon-tatin","status":"publish","type":"post","link":"https:\/\/www.amapbiodevant.fr\/blog\/recettes\/gateau-a-la-rhubarbe-facon-tatin\/","title":{"rendered":"G\u00e2teau \u00e0 la rhubarbe fa\u00e7on Tatin"},"content":{"rendered":"<p>Pour 8 personnes :<\/p>\n<ul>\n<li>280 g de sucre<\/li>\n<li>170 g de beurre<\/li>\n<li>250 g de farine<\/li>\n<li>600 g de rhubarbe \u00e9pluch\u00e9e<\/li>\n<li>3 oeufs<\/li>\n<li>150 ml de lait<\/li>\n<li>1 paquet de levure chimique<\/li>\n<li>vanille liquide<\/li>\n<\/ul>\n<ol>\n<li>Pr\u00e9chauffer le four \u00e0 180\u00b0C. Dans un moule \u00e0 manqu\u00e9, mettre 100 g de sucre et 70 g de beurre. Mettre au four une dizaine de minutes jusqu&rsquo;\u00e0 ce que le beurre soit fondu. Sortir du four et mettre la rhubarbe coup\u00e9e en tron\u00e7ons dessus.<\/li>\n<li>Travailler les 100 g de beurre mou avec 180 g de sucre, ajouter les \u0153ufs un \u00e0 un. Ajouter la farine, le paquet de levure chimique, le lait et de la vanille liquide. Bien travailler jusqu&rsquo;\u00e0 ce que la p\u00e2te soit homog\u00e8ne.<\/li>\n<li>Verser le tout sur la rhubarbe et enfourner 45 minutes.<\/li>\n<li>Lorsque le g\u00e2teau est cuit attendre 10 minutes avant de le d\u00e9mouler. Retourner sur un plat et laisser refroidir avant de d\u00e9guster.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Pour 8 personnes : 280 g de sucre 170 g de beurre 250 g de farine 600 g de rhubarbe \u00e9pluch\u00e9e 3 oeufs 150 ml de lait 1 paquet de levure chimique vanille liquide Pr\u00e9chauffer le four \u00e0 180\u00b0C. Dans un moule \u00e0 manqu\u00e9, mettre 100 g de sucre et&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-3107","post","type-post","status-publish","format-standard","hentry","category-recettes","entry","clearfix","no-featured-image"],"_links":{"self":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/3107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/comments?post=3107"}],"version-history":[{"count":4,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/3107\/revisions"}],"predecessor-version":[{"id":7548,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/posts\/3107\/revisions\/7548"}],"wp:attachment":[{"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/media?parent=3107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/categories?post=3107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amapbiodevant.fr\/blog\/wp-json\/wp\/v2\/tags?post=3107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}