Rhubarb pie

Ingredients for Rhubarb pie

Instructions for Rhubarb pie

To prepare the Rhubarb pie recipe, please follow these instructions:

Whip the eggs light and airy. Beat the sugar and the water in. Mix flour and potato flour well with antler salt and stir it into the egg mixture with easy hand (i.e. so it has just unified). Butter 3 pie shape, approx. 21 cm, divide the batter and bake them immediately at the next-lower slot in oven at 210 ° in approx. 8 min. Dough can not bear to stand as it stands. Rinse the rhubarb and cut them into pieces of approximately 1 cm in length. Put them in a frying pan and sprinkle sugar over. Set them on the flared and let them come to the boil. remove pan and let rhubarb stand and pull. Stir in the milk, egg yolks, sugar, cornstarch and vanilla sugar in a saucepan. Bring to the boil while stirring and let it cook for 2 min. cool off. Advantage now rhubarb on the one bottom fitted sheet, above half of the cream, the next bottom, rhubarb bed sheet, the rest of the cream and rhubarb pieces (take some pieces from for garnish), finish with the last bottom. Stir in powdered sugar and water together for icing and butter it on top. Whip the cream to foam. Fill it in an icing bag with a grooved, medium big gulp down. Decorate the pie all the way around with whipped cream. make a wreath around the top and garnish with the pieces of rhubarb that is taken from.