Sand cake with rhubarb
The rhubarb shortbread pie easily outdoes the more popular pastries with fruit or berries, thanks to its exquisite sourness in taste, which harmoniously combines with the sweetness of the baked egg "cream". And if you have never cooked anything like this, it's time to check out our recipe in practice. Especially if it is late spring or early summer outside the window, and plump rhubarb stalks are already reddening in your dacha. Do not miss the moment, because later they will become coarser and more fibrous, and this will not have the best effect on the quality of baking. So quickly cut off the springy stalks, cook the dough and bake the rhubarb shortcake for a new, wonderful taste experience!
Ingredients
Servings 8- large eggs - 2 pcs.
- sugar - 180 g
- flour - 40 g
- salt - on the tip of a knife
- rhubarb - 4 stalks
- powdered sugar and ground cinnamon for sprinkling - to taste
- flour - 160 g
- sugar - 100 g
- butter - 110 g
Cooking
Step 1
Prepare the oven for baking the cake. Heat it up to 175°C. Line a 20 x 20 cm cake tin with parchment paper. You can lightly grease with butter.
Step 2
Place all the ingredients for the pie dough into the bowl of a food processor: flour, sugar, and chilled diced butter. Grind to a state of crumbs and put in a mold. Smooth out and bake for 15 minutes.
Step 3
Prepare the pie filling. First, beat the eggs with sugar and salt with a mixer in a bowl until a fluffy mass of a homogeneous consistency is obtained. Sift the flour on top through a fine sieve and mix.
Step 4
Wash and clean the rhubarb stalks. Cut into small cubes. Pour the prepared rhubarb into the bowl with the egg mixture and stir with a spatula.
Step 5
Pour the resulting filling onto the base of the pie in the form and bake for 40-45 minutes. Remove the rhubarb pie from the oven. Let it cool completely in the mold.
Step 6
Remove the finished rhubarb pie from the pan to a large plate. Sprinkle with powdered sugar mixed with ground cinnamon. Coarsely chop and serve.