Rhubarb pie with vanilla sauce
8 servings
60 minutes
Rhubarb pie with vanilla sauce is a refined dessert that combines the tenderness of the dough with the tangy sourness of rhubarb. This recipe has roots in European cuisine, where rhubarb has long been used for baking due to its unique flavor. The fluffy dough infused with the aroma of vanilla and butter serves as an ideal backdrop for the refreshing tartness of rhubarb. The crunchy sugar crumble adds a pleasant texture, while the warm vanilla sauce completes the composition, turning each piece into true delight. This pie is perfect for cozy family tea times as well as festive gatherings. It can be served warm or chilled, and the vanilla sauce enhances the flavor even more.
1
In a bowl, beat 1 cup of sugar and 2 tablespoons of softened butter. Then add an egg. In another bowl, mix 2 cups of flour, baking powder, baking soda, and salt. Combine both mixtures, then stir in buttermilk and mix well again. Then add finely chopped rhubarb and pour into a round mold about 22 cm in diameter.
- Fine white sugar: 2 glasss
- Butter: 80 g
- Chicken egg: 1 piece
- Wheat flour: 2.3 glasss
- Baking powder: 1 teaspoon
- Soda: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Buttermilk: 240 g
- Rhubarb stems: 2 pieces
2
In a small bowl, mix 1/4 cup of flour, 1/4 cup of sugar, and 2 tablespoons of softened butter until crumbly. Sprinkle over the pie.
- Wheat flour: 2.3 glasss
- Fine white sugar: 2 glasss
- Butter: 80 g
3
Bake the pie in a preheated oven at 180 degrees for 40-45 minutes until done. Then cool.
4
For the sauce, melt the remaining butter, add the remaining sugar and milk. Bring to a boil and cook, stirring, for 2-3 minutes until thickened. Remove from heat and stir in the vanilla.
- Butter: 80 g
- Fine white sugar: 2 glasss
- Concentrated milk: 0.5 glass
5
Serve the pie in portions, drizzled with sauce.
- Vanilla extract: 1 teaspoon