Ingredients
Dough:
- 120 g flour
- 125 g butter (refrigerator cold In small dices)
- 45 g sugar
- 1 tbsp vanilla sugar
- 5 ml salt
- 1 tsp freshly ground cardamom
- 1 small egg
Filling:
- 350 g rhuburb
- Syrup of 180 g sugar / 200 ml water
Vanilla cream:
- 45 g egg yolk (2 egg)
- 65 g sugar
- 15 g corn starch
- 200 ml milk
- 15 g butter
- 1 tsp vanilla sugar
Rhubarb pie
How beautiful is this rhubarb pie?! A guaranteed favorite!
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Assemble the assistent with beater bowl and cookies whisks.
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Add all ingredients for the dough, and work the dough together as quickly as possible to get a crispy fine pie dough
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Take a pie tin that has a size of about 24 -26 cm and press the dough all over, even up on the edge.
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Set the dough to rest cold for about 30 minutes.
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Meanwhile, prepare the filling
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Boil together and set aside from the heat
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Cut the rhubarb into slightly oblique pieces and place in the hot syrup.
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Let it soak for a while until the rhubarb pieces soften a little.
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Prepare the vanilla cream
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Assemble the assistent with beater bowl and balloon whisks
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Mix egg yolks, sugar and corn starch
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Boil the milk. Add it to the eggmixture while whisking and then pour the batter into the pan again.
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Heat to medium temperature while stirring constantly until the cream thickens.
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Remove from the heat and add butter and vanilla.
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Pour into a bowl and cover with plastic wrap and place in the fridge until cool.
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Set oven to 225 °c (437 °F)
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Pre-bake the pie crust for about 10-12 minutes until it starts to get a little color.
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Remove the pie crust from the oven and spread on the vanilla cream.
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Then start adding patterns of rhubarb.
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Start from the outside and work your way towards the center for the smoothest results.
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Start from the outside and work your way towards the center for the smoothest results.
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Remove from the oven and serve it lukewarm.
