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Rhubarb pie without eggs

0
1568
Kitchen Russian
Calorie content 144.7 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 4.1 gr.
Fats * 3.9 gr.
Carbohydrates* 31.7 g
* per 100 gr. product
Rhubarb pie without eggs
Content

I suggest making a delicious rhubarb pie on shortcrust pastry without eggs. Juicy filling goes well with crispy shortbread dough. A minimum amount of ingredients are used to prepare a fragrant cake.

Ingredients

Cooking process

step 1 out of 9
Sift premium wheat flour into a small container. Then move it to the blender bowl, add salt. Cut the butter at room temperature into small pieces and place in a blender bowl.
step 2 out of 9
Grind the mass with a blender into fine crumbs. Add the ice water gradually while continuing to grind with a blender.
step 3 out of 9
Transfer the resulting dough to a clean work surface of the table, knead the dough and roll into a ball, divide the dough into two halves and place in a plastic bag. Put the finished dough in the refrigerator for about 30 minutes.
step 4 out of 9
Remove the dough from the refrigerator. Roll the two halves of the dough thinly on a clean work surface, sprinkle with a little wheat flour.
step 5 out of 9
Wash the rhubarb stalks thoroughly, dry and peel, cut into cubes. Line a baking dish with baking paper or brush with a little vegetable oil. Spread the rolled out half of the dough. Lay out the chopped rhubarb and sprinkle with granulated sugar. Spread the butter over the filling.
step 6 out of 9
Cover the top with the other half of the rolled dough, making cuts in the center with kitchen scissors.
step 7 out of 9
Trim the excess dough and pinch the edges well. Brush the surface of the cake with milk using a silicone brush. Sprinkle a little granulated sugar on top.
step 8 out of 9
Turn on the oven to preheat at 200 degrees. Place the baking dish in the oven and bake for 25-30 minutes. Take a look in your oven.
step 9 out of 9
Cool the finished pie. Serve in portions.

Bon Appetit!

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