Instructions

    Follow these steps - Dough

  1. Assemble the assistent with beater bowl and cookies whisks.

  2. Add all ingredients for the dough, and work the dough together as quickly as possible to get a crispy fine pie dough

  3. Take a pie tin that has a size of about 24 -26 cm and press the dough all over, even up on the edge.

  4. Set the dough to rest cold for about 30 minutes.

  5. Meanwhile, prepare the filling

  6. Follow these steps - Rhuburb Filling

  7. Boil together and set aside from the heat

  8. Cut the rhubarb into slightly oblique pieces and place in the hot syrup.

  9. Let it soak for a while until the rhubarb pieces soften a little.

  10. Prepare the vanilla cream

  11. Follow these steps – Vanilla Cream

  12. Assemble the assistent with beater bowl and balloon whisks

  13. Mix egg yolks, sugar and corn starch

  14. Boil the milk. Add it to the eggmixture while whisking and then pour the batter into the pan again.

  15. Heat to medium temperature while stirring constantly until the cream thickens.

  16. Remove from the heat and add butter and vanilla.

  17. Pour into a bowl and cover with plastic wrap and place in the fridge until cool.

  18. Follow these steps – Assembly of pie

  19. Set oven to 225 °c (437 °F)

  20. Pre-bake the pie crust for about 10-12 minutes until it starts to get a little color.

  21. Remove the pie crust from the oven and spread on the vanilla cream.

  22. Then start adding patterns of rhubarb.

  23. Start from the outside and work your way towards the center for the smoothest results.

  24. Start from the outside and work your way towards the center for the smoothest results.

  25. Remove from the oven and serve it lukewarm.

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