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Rhubarb pie open

0
1243
Kitchen Russian
Calorie content 216.1 kcal
Portions 8 port.
Cooking time 60 minutes
Proteins * 5.8 gr.
Fats * 3.7 gr.
Carbohydrates* 46.1 gr.
* per 100 gr. product
Rhubarb pie open
Content

In this recipe, you are invited to make an open pie filled with this ordinary and nondescript vegetable. Its sour-refreshing taste is amazingly revealed in baked goods. Rhubarb pie will be a discovery for you. Cooking a shortcrust pastry pie.

Ingredients

Cooking process

step 1 out of 11
In a bowl for kneading the dough, sift the required amount of corn and wheat flour on a sieve. Pour half the sugar, baking powder into the flour and put the butter, cut into pieces. Grind flour and butter into small crumbs.
step 2 out of 11
Break an egg into the resulting crumb and pour in yogurt.
step 3 out of 11
Use your hand to quickly knead the dough and roll it into a lump.
step 4 out of 11
Wash the rhubarb stalks well, remove the peel and cut into small pieces.
step 5 out of 11
Transfer the dough to a piece of baking paper and use a rolling pin to roll it into a flat cake up to 1 cm thick.
step 6 out of 11
Put the cake together with the paper on a baking sheet. Spread the chopped rhubarb on the tortilla, leaving the edges free.
step 7 out of 11
In a bowl, mix the starch with the rest of the sugar. Pour this mixture evenly over the rhubarb pieces.
step 8 out of 11
Pinch the loose edges of the cake nicely, leaving the middle of the cake open.
step 9 out of 11
Preheat oven to 180 ° C and place a baking sheet with a pie in it.
step 10 out of 11
Bake the pie for 30 minutes, until the dough is browned.
step 11 out of 11
Cool the baked open rhubarb pie, sprinkle with powdered sugar, decorate with mint leaves and serve with tea.

Eat to your health!

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