Tart and Sweet Rhubarb Pie

Delicious pie with a slightly sour taste. Delicious pie with shortcrust pastry, slightly sour and sweet.
cook time: 2h
Freya Ashford
Tart and Sweet Rhubarb Pie

Nutrition Facts (per serving)

64
Calories
2g
Fat
9g
Carbs
2g
Protein

Ingredients (12 portions)

Dough:

Egg yolks 1 pc
Wheat flour 250 g
Margarine 100 g
Sugar 80 g
Water 50 ml
Salt to taste

Filling:

Egg yolks 4 pc
Wheat flour 50 g
Milk 500 ml
Vanillin 1 tsp
Powdered sugar 90 g
Starch 1 tsp
Rhubarb 10 pc
Jam 100 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Mix the dough.

Step 3

Step 3
Mix flour, sugar and salt. Pour out the water, add the yolk. Warm the margarine to room temperature and mix with the dough.

Step 4

Step 4
Leave the dough in the refrigerator for 40 minutes.

Step 5

Step 5
Roll out the dough and place it in the mold. Preheat the oven to 200 degrees.

Step 6

Step 6
Place baking paper on the dough and cover with dried beans. Bake for 20 minutes.

Step 7

Step 7
While the dough is baking prepare the cream. Heat 400 ml of milk on the stove, add vanillin. Place on low heat.

Step 8

Step 8
Add 4 yolks and powdered sugar to 100 ml of milk, beat with a mixer for about a minute. Sift starch and flour here. Stir so that there are no lumps.

Step 9

Step 9
Add the mixture to the milk on the stove and cook for about five minutes.

Step 10

Step 10
Pour the cream onto the dough, cut the rhubarb into equal pieces, 2-2.5 cm in length and place on top. Bake in the oven at 200 degrees for another 35-40 minutes. Then let it cool completely and cover with jam.

Additional rubrics

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