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Emilia Finn
Rhubarb pie
Just for the color you would make it, this freshly sweet rhubarb pie.
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Ingredients
Directions
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Split the eggs and cut the butter into cubes.
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Knead the butter, flour, sugar, salt and 1 egg yolk with cool hands into a cohesive dough. Add a few tablespoons of ice-cold water if necessary.
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Wrap the dough in a piece of cling film and place in the refrigerator for at least 1 hour.
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Preheat the oven to 200 ° C.
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Cut the rhubarb into small pieces. Put the rhubarb in a bowl and mix in the jelly sugar and the almond flakes.
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Grease the pie shape. Spread the worktop with flour and roll 2/3 of the dough to approx. 28 cm diameter. Keep the rest of the dough.
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Line the cake mold with the dough. Divide the rhubarb mixture over it.
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Sprinkle the worktop lightly with flour, roll out the rest of the dough and cut into long strips. Make a diamond pattern on the filling.
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Beat the remaining egg yolk (the protein is not used) and brush the dough with it.
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Bake the cake for 35 to 40 minutes in the oven until the top is golden brown. Yummy! .
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Nutrition
470Calories
Sodium1% DV25mg
Fat32% DV21g
Protein18% DV9g
Carbs20% DV59g
Fiber12% DV3g
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