Rhubarb pie

Cooking time:

1 hour 40 minutes

Active time:

40 minutes

Complexity:

Average

Let it brew

This recipe is the ideal scenario for using two seasonal products at once. Sour rhubarb here harmoniously sets off sweet strawberries, and the crisp sand base creates a perfect contrast with the juicy filling.

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Recipe "Rhubarb Pie"

Ingredients for 7-8 servings

For the test:

butter

120 g

icing sugar

60 g

salt

2 g

egg

60 g

almond powder

30 g

flour

230g

baking powder

1 g

For the filling:

protein

130 g

sugar

130 g

salt

1 g

almond powder

80 g

flour

25 g

baking powder

2 g

milk

20 g

fresh frozen rhubarb

400 g

fresh strawberries

100 g

Step 1/8

Combine the flour, baking powder, almond and icing sugar in a deep bowl.

Step 2/8

Dice the cold (but not frozen) butter and add to the flour mixture. Grind with your hands until crumb.

Step 3/8

Add the egg and knead the dough quickly. Roll into a ball, wrap in cling film and refrigerate for at least half an hour.

Step 4/8

Roll the prepared dough into a layer about 3 mm thick.

Step 5/8

Put the cake in a tart tin, line with parchment or foil and pour some cargo: beans, beans, buckwheat or baking stones. Bake in the oven, preheated to 200 degrees, 18 minutes under the load and another 3 minutes without it.

Step 6/8

While the base is baking, prepare the filling. To do this, mix (but do not beat) proteins with sugar and salt, add loose ingredients and milk. Stir until smooth.

Step 7/8

Thaw rhubarb beforehand. If using fresh, rinse it, peel the upper skin with a housekeeper and cut into blocks about 2 cm thick. Peel the strawberries from the leaves and cut into 4 parts.

Step 8/8

Mix the strawberries and rhubarb with the filling and spread the resulting mass evenly over the cake. Bake the cake in an oven preheated to 160 degrees for about an hour.

Pastries

For the holiday

To children

Ingredients for 7-8 servings

For the test:

butter

120 g

icing sugar

60 g

salt

2 g

egg

60 g

almond powder

30 g

flour

230g

baking powder

1 g

For the filling:

protein

130 g

sugar

130 g

salt

1 g

almond powder

80 g

flour

25 g

baking powder

2 g

milk

20 g

fresh frozen rhubarb

400 g

fresh strawberries

100 g

Nutritional value per 100 g

Calories

308 kcal

Proteins

7 g

Fats

15 g

Carbohydrates

36 g

Saturated fat

6 g

Dietary fiber

3 g

Added sugar

17 g

Banoffee

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Rhubarb and strawberry pie

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