Rhubarb and Apricot pie
Cakes in formCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Rhubarb and Apricot pie
| 1 | pinch | Salt |
| 1 | tbsp | Sugar |
| 1 | pkg | Dried apricots |
| 120 | g | Butter/margarine |
| 180 | g | Wheat flour |
| 2 | pcs | Egg whites |
| 3 | tbsp | Cold water |
| 5 | pcs | Rhubarb |
| 6 | tbsp | Icing sugar |
Instructions for Rhubarb and Apricot pie
To prepare the Rhubarb and Apricot pie recipe, please follow these instructions:
The apricots must be soaked overnight.
Crumbles flour and butter. Add salt and sugar and stir in the water until it becomes a piedj.
Pour the dough into a pie, 26cm, and set it cold for ½ hour. Bake in the middle of the oven for 10 minutes. At 200 °.
Clean rhubarb and cut them into pieces. Add rhubarb and apricot to the pie and sprinkle sugar. Bake at 180 ° for approx. 20 min. Whip the egg whites stiff and whip the sifted flour in. Spray the marlin and put it back in the oven. Bake at 200 ° for approx. 5 min. Until the marcel is golden.
Serve the cake with whipped cream or ice cream.
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