Rhubarb Pie0 (0)
A classic dessert that is perfect for spring and early summer when rhubarb is in season.
RHUBARB PIE
Difficulty: EasyPrep time
20
minutesBaking time
1
hourDish size
19-21
cmTotal time
1
hour20
minutesRhubarb pie is a classic dessert that is perfect for spring and early summer when rhubarb is in season.
The aroma of the pie as it bakes is sure to make your mouth water! So, roll up your sleeves, grab your ingredients, and let’s get started!
Ingredients
- Dough:
Butter (room temp.) 120 grams
Sugar 170 grams
Eggs 2 pcs.
Flour 250 grams
Baking soda / Natron 1/4 tsp
Salt 1/4 tsp
Baking powder 1 tsp
Pinch of vanillin
Kefir 120 grams
- Filling:
Rhubarb 250 grams
Sugar 2 tbsp
Directions
- Dough:
- Beat the butter and sugar until creamy.
- One at a time add the eggs, beating well after each one.
- Add half of the flour sifted with soda, salt, baking powder and vanillin and knead.
- Pour in the kefir and knead again.
- Add the remaining flour mixture and knead the dough.
- Put dough in a baking form.
- Filling:
- Remove skin from rhubarb stalks and cut it into 2-3 cm pieces.
- Spread rhubarb over the dough and smooth out. Push rhubarb into the dough with a spoon.
- Sprinkle with sugar.
- Place in a preheated 180 degree (convection mode) oven and bake about 50 minutes.
- Decrease temperature to 160 and bake another 10 minutes until dry.
- Switch off the oven and leave the cake in for about 10 minutes to settle.
Recipe Video
Tips & Tricks
- Substitute part of rhubarb (e.g., 80g) with fresh strawberries š for even more fruity taste.
- Baking Soda distinguishes from baking powder. Although both raising agents let dough rise, they are not arbitrarily interchangeable. Both baking soda and baking powder form CO2 during the baking process, which makes the dough airy and loose. You will get a particularly airy dough if the recipe contains both baking soda and baking soda. Together, the two raising agents unfold their effect even more intensively.
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