To prepare the dough: flour mixed with salt, sugar, softened butter and sour cream*. The dough roll into a ball, wrap in clingfilm and put into the refrigerator for 30 minutes. * In the dough, you can add less fat sour cream, and a fill - more than fat; I was the one and only 30% of the pot of sour cream - there was no choice...

While the dough cools, prepare the filling. Rhubarb wash, peel and chop*. Chopped rhubarb add raspberry syrup, sugar and cinnamon. All mix well and leave for 20 minutes. * Recipe rhubarb should be cut into big, I cut a medium. Since I have was initially a little rhubarb added raisins.

Preheat the oven to 180 degrees. The form* with sides lubricated. Chilled dough roll out and put into a form, or how I handles to stretch the shape. Be sure to do the bumpers, so that later when you add the fill, it leaked. The dough cover with baking paper, pour on top of dry peas or any other legume to make a dough not lost form. Bake in preheated oven for 20 minutes. * Shape diameter 26cm.

While the dough is baked, prepare the sauce. Marzipan mass mash, add sour cream, sugar and egg yolks. Rhubarb drain in a colander, collect the juice. Juice add in a fill, all carefully grind.

After 20 minutes, the form with the dough to get it out of the oven. The baking paper with the peas to remove. The filling evenly on the dough.

The dough with the filling pour the filling and bake in the oven for 35 minutes. The willingness of cake to check the match should be slightly moist. Look at the oven, maybe the cooking time will have to increase.

Pie remove from the oven, allow to cool in the form. As the cake has cooled, release from mold and sprinkle with powdered sugar. BON APPETIT!

And this is my Sonny's going to take the test... Him a piece of the pie I poured mashed strawberries with sugar.