Shape size 20X30 see Here the basic ingredients for the pie.

Nuts are finely ground. To do the same with breadcrumbs, if you have not already pounded. I use ordinary store-bought white breadcrumbs.

Proteins separated from the yolks. Soft beat butter with half the sugar, adding the yolks one at a time. Beat the whites separately with a pinch of salt until stable peaks, then add remaining sugar and beat until taut peaks. To the butter mix add a third of protein and stir.

Then add nuts and crushed crackers, stir. In a fairly dense mass in two or three steps to enter the remaining whites, gently stirring. The form to lay baking paper, put the dough, flatten and bake in preheated oven at 180 degrees for about 35 - 40 minutes until tender. My body was baked for 42 minutes, so watch your oven. Willingness to check with a match. Ready case to cool without removing from the mold.

While baking the case, prepare the filling. Rhubarb peel and cut into small cubes.

Pour the rhubarb into a saucepan, add the strawberry jam or thick jam. In a small amount of water to dissolve the starch, add to pan and cook until the liquid is evaporated and the softness of the rhubarb. The contents of the pan need to constantly stir so it doesn't stick. Try sugar, you may need to pour some sugar.

Ready stuffing cool slightly and still warm pour the cooled housing. Cool pie and then remove it from the mold.

You can brew tea and calling guests to the table. Bon appetit!