Rhubarb pie

Name: rhubarb pie
Cook time: 25 min
Total time: 125 min
Yield: 8
Ingredients: 2 medium sized egg; 150 g unsalted butter; 350 g wheat flour; 4 el white caster sugar; 1 mespoint salt; 500 g fresh rhubarb cleaned up; 150 g jelly sugar; 40 g almond shavings

Just for the color you would make it, this freshly sweet rhubarb pie.

Ingredients

Kitchen Stuff

1 rolling pin
1 low cake mold (Ø 24 cm)

Directions

Split the eggs and cut the butter into cubes.
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.
Wrap the dough in a piece of cling film and place in the refrigerator for at least 1 hour.
Preheat the oven to 200 ° C.
Cut the rhubarb into small pieces. Put the rhubarb in a bowl and mix in the jelly sugar and the almond flakes.
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.
Line the cake mold with the dough. Divide the rhubarb mixture over it.
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.
Beat the remaining egg yolk (the protein is not used) and brush the dough with it.
Bake the cake for 35 to 40 minutes in the oven until the top is golden brown. Yummy! .