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Rhubarb and raspberry pie

0
799
Kitchen Russian
Calorie content 254.6 kcal
Portions 10 port.
Cooking time 100 minutes
Proteins * 6.7 g
Fats * 6.5 gr.
Carbohydrates* 44.4 g
* per 100 gr. product
Rhubarb and raspberry pie
Content

Rhubarb is a plant from which compotes and jelly are prepared, preserves and jams are made, used to prepare fillings for pies, and also prepare sauces for meat and fish dishes. I suggest making a rhubarb raspberry pie.

Ingredients

Cooking process

step 1 out of 9
Put frozen raspberries in a microwave oven, bring to a smooth consistency with an immersion blender. Wash the rhubarb stalks thoroughly, dry and peel, cut into cubes. Spoon over chopped raspberries, add granulated sugar and cornstarch. Stir. Place in the microwave and cook for 7 minutes.
step 2 out of 9
In a bowl, combine sifted wheat flour through a sieve along with baking powder and baking soda, add salt, vanilla sugar, granulated sugar, and softened butter. Rub it with your hands, you should get a crumb.
step 3 out of 9
Crack chicken eggs. Mix well and pour in kefir.
step 4 out of 9
Stir again. The dough will be too sticky. Turn the oven to preheat at 170 degrees.
step 5 out of 9
Cover a baking sheet or baking dish with baking paper, brush with a little vegetable oil. Spread half of the dough evenly with a silicone spatula. Then lay out half of the filling and flatten. Put the dough out again and then the filling.
step 6 out of 9
Prepare the streusel. Combine wheat flour, granulated sugar and softened butter in a bowl. Rub it with your hands, you should get a crumb. You can use cane sugar.
step 7 out of 9
Spread the crumbs evenly over the filling.
step 8 out of 9
Place the baking sheet in the oven and bake for 50-60 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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