Strawberry-rhubarb pie
Last Updated on
ingredients
Cesto
250 g plain flour 125 g granulated sugar 130 g softened butter 1 pinch of salt 1 pk egg 1 tbsp water a little butter to grease the mould a little plain flour to line the mould
Filling
150 g rhubarb 150 g strawberries 3 tbsp granulated sugar
Snow
3 pk egg whites 100 g icing sugar
progress
The perfect dessert after a good lunch. Sweet strawberries and sour rhubarb are always a delicious combination.
1.
Cesto: In a bowl, stir together the flour, granulated sugar and a pinch of salt.
2.
Add the softened butter, whole egg and make a smooth dough, which you wrap in cling film and leave to rest in the fridge for about an hour.
3.
Grease a pie tin with butter and dust with flour.
4.
Roll out the dough into a round, transfer to the tin and press into the bottom and sides of the tin.
5.
Filling: Wash the rhubarb and strawberries, cut into smaller pieces and mix with granulated sugar in a bowl. Layer the mixture and arrange it on the crust.
6.
Place the cake in the oven and bake at 190°C for about 30 minutes.
7.
Snow: Meanwhile, whip the egg whites until foamy, and then progressively beat in the icing sugar, continuing to whip until you get a glossy and firm snow.
8.
Spread the egg white mixture over the almost baked cake, reduce the temperature to 170°C and bake for a further 10 minutes.
9.
Let the baked strawberry-rhubarb cake cool for a while and serve.
10.
Good taste!
Photo: Profimedia
Text: Profimedia, dobruchut.sk
