Rhubarb

Rhubarb pie

                                                                             Ingredients:

 

Dough:     

  •  3 egg yolks
  •  150 g of margarine
  •  1 tablespoon of icing sugar
  •  2 tablespoons of 18% fat cream
  •  2 cups of flour
  •  1 teaspoon of baking powder
  •   vanilla sugar
  •   a pinch of salt

Rhubarb filling:

  •     500 g of rhubarb
  •     100 g of sugar
  •     1 packet of vanilla pudding powder
  •     150 ml of milk
  •     3 tablespoons of butter

Foam topping:

  •     3 egg whites
  •     100 grams of sugar
  •     2 teaspoons of potato flour                                                            

                                                                                    Preparation:

Dough:

  •    Chop the margarine with sieved flour, baking powder and salt.
  •    Cream the egg yolks with sugar.
  •    Add the egg yolks and cream to the flour and knead the dough.
  •    Place in the fridge for 30 minutes.
  •    After removing from the refrigerator roll the pastry, transfer it to a baking pan and kneed it so as to it covers the sides.
  •    Bake 20 minutes at 180 oC.

Filling:

  •     Peel the rhubarb stalks and cut them into 1 cm pieces.
  •     Sprinkle with sugar and let stand for 2 hours.
  •     Then add the butter and bring to the boil.
  •     Pour in the pudding powder mixed with milk.
  •     Boil for another minute or so while stirring until the mixture thickens.
  •     Spread over the pastry when hot.

 Foam topping.

  •     Beat the egg whites with sugar until stiff.
  •     Gently fold in the potato flour.
  •     Spread over the rhubarb filling.
  •     Bake 15 minutes at 180oC.

 Enjoy!