Rhubarb pie

Name: Rhubarb pie - Alexandra M.
Ingredients: 500 g of rhubarb; 240 g sugar; 80 ml water; 1 packet vanilla sugar; 2 tablespoons warm water; 1200 g rhubarb cut into strips. Base: 480 g of graham cracker crumbs or petit; beurre cookies; 60 g sugar; 80 g melted butter; 1 tablespoon cocoa. Cream: 60 g cream cheese; 60 g mascarpone cheese; 3 tablespoons sugar; 1 tablespoon lemon zest; 1 teaspoon vanilla.

Desert - Rhubarb pie by Alexandra M. - Recipia

Delicious Rhubarb Tart Preparation time: 20 minutes Baking time: 40 minutes Total time: 60 minutes Servings: 8 Who can resist a fragrant rhubarb tart with a perfectly crispy crust and a sweet-tart filling? This simple rhubarb tart recipe is ideal for a spring snack or a quick dessert, perfect for impressing guests or enjoying a moment of personal indulgence. Ingredients for the crust: - 200 g of flour - 100 g of cold butter, diced - 50 g of powdered sugar - 1 large egg - A pinch of salt Ingredients for the filling: - 500 g of fresh rhubarb, cleaned and cut into 2-3 cm pieces - 100 g of sugar - 1 tablespoon of cornstarch - 1 teaspoon of vanilla extract - 1 tablespoon of lemon juice - 100 ml of water Preparing the crust: 1. Start by preheating the oven to 180°C. 2. In a large bowl, combine the flour, powdered sugar, and salt. Add the cold butter and, using a mixer or your fingers, mix until you achieve a texture similar to wet sand. 3. Incorporate the egg and mix until the dough comes together. If necessary, add a tablespoon of cold water to help it form. 4. Wrap the dough in plastic wrap and refrigerate for 15 minutes to cool. Preparing the filling: 1. In a saucepan, add the chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and water. Mix well to combine the ingredients. 2. Cover the saucepan with a lid and bring the mixture to a boil over medium heat. When the rhubarb starts to soften, reduce the heat and let it simmer for 5-10 minutes, stirring occasionally. Assembling the tart: 1. Remove the dough from the refrigerator and roll it out on a floured surface until you achieve a thin sheet that covers the bottom and sides of a tart pan. 2. Transfer the dough to the tart pan, trimming the excess dough from the edges. Prick the bottom lightly with a fork to prevent air bubbles. 3. Fill the crust with the rhubarb mixture, spreading it evenly. 4. Cover the tart with aluminum foil and place it in the preheated oven for 35-40 minutes, until the filling is hot and bubbles appear slightly. Finishing: 1. After the tart is baked, remove it from the oven and let it cool completely in the pan before slicing. 2. For a special finishing touch, you can sprinkle a little powdered sugar on top before serving or accompany it with a scoop of vanilla ice cream. Practical tips: - Make sure the rhubarb is fresh; it should be firm and have a vibrant color. - You can also add other fruits, such as strawberries or blackberries, to enrich the flavors. - If you prefer a less tart tart, adjust the amount of sugar according to your taste. This rhubarb tart is not only a simple recipe but also a wonderful way to enjoy the flavors of spring. Savor each slice and enjoy the moments spent in the kitchen!

Category: Desert Author: Alexandra M. Views: 945 Date: 27.09.2024

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