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Creamy rhubarb pie

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Creamy rhubarb pie


Author: Aušra

Date:

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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