Creamy rhubarb pie
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This pie I caked in the beginning of this summer, but still in supermarket I saw rhubarbs, so maybe you still have some at home too. This pie is not very sweet. Next time I think I’ll double sugar in the filling or use less rhubarbs. But anyway, when this pie was cold kids and adults enjoyed it a lot!
Creamy rhubarb pie
Time needed:
Yields: 12 servings
Calories: 168 kcal / serving
Ingredients:
- Crust:
- 100 g butter
- 250 ml wheat flour
- 1/2 tsp. baking powder
- 2 tbsps. sugar
- Filling:
- 500 g rhubarbs
- 100 ml sugar
- 1 tsp. cinnamon
- 1 tsp. cardamom
- 1 1/2 tbsp. wheat flour
- Topping:
- 2 egg yolks
- 300 ml cream, 35% fat
Directions:
- Melt butter and cool a little bit.
- Mix it with flour, baking powder and sugar.
- Line 26cm diameter baking form bottom and borders with the dough. Put in the fridge for about 30 minutes.
- Then bake to 200°C preheated oven 10 minutes.
- Peel and chop rhubarbs. Mix them with sugar, cinnamon, cardamom and flour.
- Put filling on the half-baked pie base.
- Mix well egg yolks and cream (unbeaten).
- Pour over pie.
- Bake 30 minutes more.
- Serve cold, because it will be easier to cut the pie.
- Emjoy!
Source: Lengvi receptai III (Laisvos valandos, 2009)
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