Rhubarb Pie

Yesterday was a long busy day. I filled the ceilings in the vinery and in the kitchen. And finished painting the café. And cleaned up the kitchen garden. And baked rhubarb pie.

They are remarkably beautiful the new tender rhubarb stalks - smells of summer. The crispy dough and the gentle creamy filling make this pie irresistible. Today, you must have the recipe.

For the filling you need:

400 g rhubarb

1 dl sugar

1 large tsp. cinnamon

1 tbsp. flour – a big one

2 ½ dl whipping cream

For the dough you need:

2 ½ dl flour

5 tbsp. sugar

½ tsp. baking powder

100g melted butter

This pie is tempting – simple, easy and tempting.

Turn on your oven and set the temperature on 350F. Find a pie tin at approximately 25 cm in diameter – it’s the size that’s fit’s with the dough.

Cut your rhubarb in relatively thin slices.

Measure sugar, flour and cinnamon in a bowl – this is going to be good.

Turn the rhubarb pieces in the sugar mixture and leave them there.

Find a second bowl and mix flour, sugar and baking powder for the dough. Pour the melted butter in the flour mixture and stir it all together.

Press the dough into your pie tin - the dough is easy to work with. It should have a reward.

Add the rhubarb pieces. Pour cream over and put the pie in the oven. Bake it approximate 40 minutes.

Perhaps you can find someone who will help you eat the first rhubarb pie of the year. Otherwise, you won't be sorry - you can easily eat it yourself.

Joy on your path
Lone