Early Summer Rhubarb Pie
4 servings
60 minutes
Early summer rhubarb pie is a true embodiment of warm sunny days. Its history begins in European kitchens, where rhubarb is valued for its refreshing tartness and ability to enliven baked goods. In this pie, the tender dough enriched with butter and kefir becomes soft and airy, while pieces of rhubarb add a light fruity freshness. The topping of brown sugar and cinnamon creates a crispy caramel crust that fills the kitchen with aroma. This pie is perfect for a cozy family tea time or a summer picnic outdoors. Its balance of sweet and sour makes each bite surprisingly harmonious.
1
In a large bowl, beat the softened butter and sugar. Add the eggs and beat again.
- Butter: 50 g
- Sugar: 1.5 glass
- Chicken egg: 1 piece
2
In another bowl, sift together flour, baking soda, and salt. Gradually add the sifted ingredients with kefir to the butter mixture.
- Wheat flour: 2 glasss
- Baking soda: 1 g
- Salt: 0.3 teaspoon
- Kefir: 250 ml
3
Mix rhubarb with 1 tablespoon of flour and add to the dough. Place the dough in a greased baking dish or lined with parchment paper, and smooth the top.
- Rhubarb: 250 g
- Wheat flour: 2 glasss
4
Mix 50 g of butter, cinnamon, and brown sugar, and sprinkle evenly on top.
- Butter: 50 g
- Ground cinnamon: 1 tablespoon
- Brown sugar: 1 glass
5
Bake at 180 degrees for 45 minutes.
