Rabarberpie with checked lid

Ingredients for Rabarberpie with checked lid

Instructions for Rabarberpie with checked lid

To prepare the Rabarberpie with checked lid recipe, please follow these instructions:

Bring flour and fat, cut into smaller cubes in a bowl together with 1 egg. Gather it quickly into a grit dough.

Pour the dough into a flat round cake and leave it in a plastic foil in the refrigerator for at least 30 minutes.

Roll well half of the dough onto a floured table and clothe a pie shape with it.

Make sure the dough is on top of the edges of the pie. Cut redundancy with a clay track. Roll the rest of the dough into an oblong form.

Fill: Rinse the rhubarb and trim them. Remove any coarse woods. Cut the rhubarb for 2-3 cm. Long pieces. Mix them with sugar and potato flour and mix in the pie.

Cut long strips of rolled dough with clay slices and put them in rhubarb pattern on the rhubarb. Also apply a strip all around the edge.

Whip 1 egg and brush the batter with it.

Behind 225 degrees for approx. 25 minutes until the rhubarb is tender and the pig has a nice color.

Server pizza cooled with ice cold whipped cream.

tips:
A thin vanilla sauce tasted with a little calvados or cognac can be served instead of whipped cream.