Rhubarb pie

Description

The recipe for this dish was posted on the website in 2008 by user karumniece called "Pie rhabarbarum (rhubarb)" and is illustrated with me in the framework of "Coloring& amp;quot;. Very tasty cake with a gentle acidity of the rhubarb, not cloying. Tea with this cake inspired by the dreams of early summer... About the time when, again, the season of rhubarb... Rhubarb gives the earliest harvest. It can be used in the filling in the cakes, desserts, cooking from it, compotes and fruit drinks, it produces fantastic jams and preserves... you Can freeze it and feast on the gorgeous winter cakes with rhubarb!

Ingredients

Chicken egg

5 piece
Yogurt

1 cup
Sugar

1 cup
Flour

2 cup
Rhubarb

300 g
Sour cream

200 g
Cinnamon
Vanilla

1 g
Leavening agent

1 tsp

Cooking

Beat with a mixer eggs (3 pieces) with sugar, vanilla and yogurt.

Add flour and stir with a spoon until smooth dough.

Form vystelim baking paper, grease it slightly with oil. Pour in the batter. I have a form with a diameter of 27cm.

Rhubarb peel, cut in small pieces. I had rhubarb frozen already peeled and chopped. I'm growing in the country. We spread it on the dough. The number of rhubarb - optional and to taste. The main thing that it evenly covers the dough. If you love acidity in baking - put it more.

Sprinkle the rhubarb with sugar, I found that 2 tbsp would be enough. Not mistaken - to my taste was good - not very sweet.

For filling, beat with a mixer eggs with sour cream. The original recipe did not specify the amount of sour cream... I took the 200g, it was good.

Pour the filling over the cake, top, sprinkle with a little cinnamon. Cut the edges of excess baking paper and put the pie in the preheated oven. Bake at 180-200*C for about 40 minutes. I got 35 minutes.

Get the cake out of the oven. Allow it to cool in the form. Then gently remove.

Cut into portions pieces and serve with tea or coffee. Bon appetit!

Comments and reviews

Leave a comment or a recipe review