Why it works: Flour and rhubarb match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 638 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Serves 6Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Flour + rhubarbtop 6% of all pairsAroma overlapstrongMentioned together638 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + yogurttop 6% of all pairsAroma overlapstrongMentioned together4,321 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Flour + buttertop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + eggtop 8% of all pairsAroma overlapstrongMentioned together118,511 recipes
Shared aroma: nonanal (fat, citrus).
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Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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