Open pie with shortcrust pastry and delicate filling

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Nice filling with slight acidity and crumbly shortcrust pastry perfectly combined in this open pie.

When we have grown in the garden this "Mug"We wanted it uprooted. Well, the neighbor did not give. He said that preparing delicious cakes and cook compotes.

Now, I can hardly imagine a summer without rhubarb pie (rabarbarom), so I got used to it.

INGREDIENTS

Dough:

300 g flour
butter 200 g
sugar 100 g
egg 1 pc.
¼ teaspoon salt
baking powder 1 tsp.

Filling:

Rhubarb 600 g
200 g of cream
50 grams sugar
cinnamon ½ tsp

Recipe sandy cake with rhubarb

It is better to start with the dough.

shortcrust pastry

Mix the flour with salt and baking powder and sieved through a sieve.

Nastrogat into flour cold butter, sugar and quickly grind everything into crumbs.

Add to loosening of the egg and knead the dough.

One-third of the dough put in a plastic bag and put into the refrigerator.

Of the remaining dough to form the bottom base of the cake and remove the bumpers and shape deep freeze.

FILLING

Clear washed rhubarb and cut it into slices 3-5 mm thick.

Mix the sour cream with sugar and cinnamon.

FORMATION OF PIE

Take the base from the refrigerator and decompose evenly sliced ​​rhubarb.

Sprinkle top with sour cream with sugar and cinnamon.

get pending third of the dough from the freezer and rub it on top of the cake on a coarse grater.

Move the cake in oven and bake for about 30-40 minutes at 180 ° C degrees.

Get the cake out of the mold is better when it cools down.

Bon Appetit!

Before cooking watch the video clip to take into account all the subtleties and nuances.

VIDEO RECIPE

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