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Rhubarb pie simple recipe

0
784
Kitchen Russian
Calorie content 266.7 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 8.3 gr.
Fats * 18.2 g
Carbohydrates* 30.9 gr.
* per 100 gr. product
Rhubarb pie simple recipe
Content

Rhubarb grows very early, before strawberries. Despite its nondescript appearance, it is a wonderful filling for pies. Rhubarb gives baked goods an unusual pleasant sour taste. For the pie, you are invited to caramelize the rhubarb stalks in sugar syrup. We prepare the cake from shortcrust pastry with the addition of nuts.

Ingredients

Cooking process

step 1 out of 7
Rhubarb stalks rinse well with cold water and remove excess moisture with a napkin. Then, using a knife, peel off the thin skin. Cut the petioles into slices as long as your baking dish.
step 2 out of 7
Place the petioles in a skillet, sprinkle with two tablespoons of sugar and simmer over low heat for 3 minutes, turning them over so that the petioles are evenly stewed. Then transfer the petioles to a separate plate. In a frying pan, add 2 more tablespoons of sugar to the stewing juice and boil this syrup so that the sugar completely dissolves and turns brown.
step 3 out of 7
Line a baking dish with a piece of special paper and place the rhubarb stalks on it. Drizzle the rhubarb with cooked caramel.
step 4 out of 7
Grind the nuts into small crumbs with a blender.
step 5 out of 7
Break the eggs into a bowl for kneading the dough, add the rest of the sugar and vanilla to them and beat well with a mixer until white.
step 6 out of 7
Then add a slice of melted butter to the beaten eggs, add chopped nuts and add flour and baking powder sifted onto a sieve. Knead the dough with these ingredients.
step 7 out of 7
Put the prepared dough in an even layer on top of the rhubarb. Bake the pie in an oven preheated to 180 ° C for 30 minutes. Turn the baked pie onto a platter and remove the paper so that the filling is on top. Serve the rhubarb pie warm or cold.

Eat to your health!

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