Rhubarb pie
A delicious and juicy pie: the sandy base remains crispy after baking, the rhubarb loses its sourness after heat treatment and becomes soft and sweet, while the creamy filling gives a delicate and velvety flavor.
A delicious and juicy pie: the sandy base remains crispy after baking, the rhubarb loses its sourness after heat treatment and becomes soft and sweet, while the creamy filling gives a tender and velvety flavor.
Insert ingredients:
Batter:
- flour – 250g .
- cream 15% – 2 tbsp.
- egg – 2 pcs.
- butter – 100 gr. + for greasing the mold
- sugar – 3 tbsp.
- leavening agent – 1 tsp.
- salt – pinch
filling:
- rhub – 500 gr.
- sugar – 40 gr.
cream:
- Cream 15% – 250 ml
- sugar – 100 gr.
- egg – 3 pcs.
- seeds of 1 vanilla pod (or vanilla sugar – 3 tsp.) .
Cooking rhubarb pie:
Pour the flour into a bowl, add the salt, baking powder and sugar and mix. Beat in the eggs, pour in the cream, add the softened butter cut into pieces and knead into a soft, elastic dough.
Pour the cream into the bowl.
Roll the dough into a ball, cover with clingfilm and place in the refrigerator for 45–60 minutes.
Wash the rhubarb, peel off the thin films and cut into 6–7 cm long slices.
Line a baking dish with foil, place the rhubarb in it and sprinkle with sugar.
Cover the rhubarb with foil and place in a preheated oven at 180 degrees for 15 minutes. Then remove the foil and cook the rhubarb until soft - about 5 more minutes.
Allow the rhubarb to cook until soft.
Grease a 25-28 cm diameter pie mold with butter and dust with flour.
Roll out the chilled dough on a flour-dusted table into a circle with a diameter slightly larger than the mold and fill the mold with it.
Allow the dough to cool.
Slice off any excess pastry from the edges.
Press the dough lightly against the sides of the mold and prick the bottom with a fork.
Place a larger sheet of parchment on top of the dough and pour in the weighting agent: beans, rice, special balls. This is so that the dough doesn't rise too much during baking and the bottom doesn't deform.
Bake the pie base in a preheated 190 degree oven for 20 minutes. Then take the base out, carefully remove the parchment with the weighted pie plate and return the pastry to the oven for another 5 minutes.
Allow the pie base to set.
Meanwhile, prepare the cream.
Bring the cream and the seeds of one vanilla pod (or vanilla sugar) to a boil in a saucepan.
Allow the cream to come to a boil.
Whisk the sugar and eggs separately with a mixer and, while continuing to whisk, gently pour in the hot cream mixture.
Spread rhubarb slices over the baked pie base.
Fill the rhubarb with the buttercream and bake in a preheated 190 degree oven for 35-40 minutes, until the cream has set.
Cool the finished pie slightly in the mold (to allow the cream to final thicken), then serve.
Good appetite!"
