Open Rhubarb pie

Delicious pie with a slightly sour taste. Delicious pie with shortbread dough, slightly sour and sweet.

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Egg yolks

Flour

250

Margarine

100

Sugar

Water

Salt

to taste

Filling:

Egg yolks

Flour

Milk

500

Vanillin

Powdered sugar

Starch

Rhubarb

Jam

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 15 % 2 g

Carbohydrates 69 % 9 g

62 kcal

GI: 22 / 0 / 78

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Prepare the ingredients.
Step 2:
Knead the dough.
Step 3:
Mix flour, sugar and salt. Pour out the water, add the yolk. Margarine is heated to room temperature and mixed with dough.
Step 4:
Leave the dough in the refrigerator for 40 minutes.
Step 5:
Roll out the dough, put it in the mold. Preheat the oven to 200 degrees.
Step 6:
Spread baking paper on the dough, cover with dried beans. Bake for 20 minutes.
Step 7:
While the dough is baking, we prepare the cream. Heat 400 ml of milk on the stove, add vanilla. We put it on a small fire.
Step 8:
Add 4 yolks and powdered sugar to 100 ml of milk, beat with a mixer for about a minute. Sift the starch and flour here. Mix so that there are no lumps.
Step 9:
Add the mixture to the milk on the stove and cook for five minutes.
Step 10:
Pour the cream on the dough, cut the rhubarb into equal pieces, 2-2.5 cm in length and spread on top. Bake in the oven at 200 degrees for another 35-40 minutes. After that, let it cool completely and cover with jam.