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Bulk rhubarb pie

0
1576
Kitchen Russian
Calorie content 155 kcal
Portions 6 port.
Cooking time 85 minutes
Proteins * 7.1 gr.
Fats * 4.7 gr.
Carbohydrates* 30 gr.
* per 100 gr. product
Bulk rhubarb pie
Content

Rhubarb goes well with cinnamon. I recommend making a loose rhubarb and cinnamon pie. Even inexperienced cooks and novice housewives can handle this recipe. Shortcrust pastry has a delicious crispy crust, and the filling is juicy and aromatic.

Ingredients

Cooking process

step 1 out of 7
Turn the oven to preheat at 180 degrees. Pour half of the required amount of granulated sugar into a deep container. Sift wheat flour with baking powder. Then break the chicken egg.
step 2 out of 7
Mix everything thoroughly with a fork until the consistency of bread crumbs.
step 3 out of 7
Peel the rhubarb stalks using a vegetable peeler. Rinse the peeled rhubarb stalks and pat them dry on paper towels. Cut into cubes or thin slices. Place in a baking dish, add remaining granulated sugar and ground cinnamon. Mix thoroughly.
step 4 out of 7
Melt the butter by placing it in a saucepan.
step 5 out of 7
Spread the crumbs evenly over the entire surface of the mold, completely covering the rhubarb filling.
step 6 out of 7
Pour the melted butter over the crumb, trying to distribute it evenly. Place the cake pan in a well-preheated oven and bake for 30-35 minutes until a beautiful golden crust forms. Take a look in your oven.
step 7 out of 7
After the time has elapsed, remove the cake from the oven. Cool the finished pie completely and serve in portions.

Bon Appetit!

 

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