rhubarb pie

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rhubarb pie

rhubarb pie

rhubarb pie
rhubarb pie

Number of persons
For the shortcrust pastry:

200 g of flour

100 g butter

1 egg yolk

5 cl of water

1 pinch of salt
For the trim:

800 g rhubarb

150 g caster sugar

2 eggs

125 g fresh cream

Total Time: 50 min
Preparation time: 15 min
Cooking time: 35 min

Peel the rhubarb and cut it into 2 cm pieces, put them in a container with 50 g of sugar. Leave to macerate for 1 hour.
Drain the rhubarb in a colander.
Spread the pastry in a buttered pie dish.
Garnish with the rhubarb and bake in a hot oven for 20 min, 200°C (thermostat 6-7).
Beat the eggs and sugar in a bowl, add the crème fraîche and pour over the tart.
Bake 15 min until the top is golden brown.
Serve lukewarm or cold according to taste.

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