Rhubarb and Hazelnut Pie

6 servings

60 minutes

Rhubarb and hazelnut pie is a fragrant treat inspired by Russian baking traditions. Rhubarb, known for its sweet-sour taste, harmoniously combines with crunchy nuts and tender shortcrust pastry, creating a perfect balance of textures. Its origin is linked to rural cuisine where rhubarb was an accessible seasonal product and home baking was a reason for family gatherings. Cinnamon adds a warm, spicy aroma to the pie while sugar and butter make it tender and appetizing. Baking in the oven gives the pie a golden crust while the filling becomes juicy. This treat pairs wonderfully with a cup of tea and can be served warm or chilled with cream or ice cream. It is perfect for cozy evenings and family feasts, bringing warmth and delightful flavor.

Energy value per serving

• Calories: 604.3
• Proteins: 8.8g
• Fats: 30.8g
• Carbohydrates: 77.7g

Ingredients

• Rhubarb: 1 kg
• Shortcrust pastry: 500 g
• Wheat flour: 3 tbsp
• Sugar: 135 g
• Cinnamon: 1 tbsp
• Hazelnut: 50 g
• Butter: 50 g

Cooking steps

1. Preheat the oven to 190 degrees. Roll out the dough and place it in a low baking dish. Cut the rhubarb into 3 cm pieces, mix with sugar (85 grams) and flour, and transfer to the dish with the dough.

   Required ingredients:

   • Rhubarb: 1 kg
   • Sugar: 135 g
   • Wheat flour: 3 tablespoons
   • Shortcrust pastry: 500 g

2. Mix 50 grams of sugar, cinnamon, chopped hazelnuts, and butter. Sprinkle the resulting crumbs over the pie. Bake for about 40 minutes until the rhubarb is soft. Serve warm or cold with cream or ice cream.

   Required ingredients:

   • Sugar: 135 g
   • Cinnamon: 1 tablespoon
   • Hazelnut: 50 g
   • Butter: 50 g