Rhubarb, Pudding and Foam Pie
6 servings
60 minutes
Rhubarb pie with pudding and foam is a refined treat with Italian roots, where delicate dough serves as the base for a rhubarb fruit filling. The combination of tart rhubarb and sweet vanilla pudding gives the pie a unique balance of flavors. The airy foam made from egg whites completes the composition with lightness and a crispy crust, creating harmony of textures. This pie will be a wonderful ending to a cozy evening with tea, and its delicate aroma will evoke memories of sunny days and summer gardens.
1
Dough: mix flour, baking powder, and salt, then add 150 g of butter. Separately beat the egg yolks with powdered sugar and add to the flour mixture. Add sour cream and knead the dough. Place the resulting mass in a mold (diagonal 26-28 cm), pressing it down on the bottom and sides. Brown the dough in the oven for 15-20 minutes at 180-190 degrees.
- Wheat flour: 2 glasss
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
- Butter: 200 g
- Egg yolk: 3 pieces
- Icing sugar: 1 tablespoon
- Sour cream: 2 tablespoons
2
Wash the rhubarb, peel it, and cut it into 1-2 cm pieces. Sprinkle with 100 g of sugar and leave for 1 hour until the rhubarb releases juice and the sugar dissolves.
- Rhubarb: 500 g
- Sugar: 200 g
3
Heat the rhubarb and sugar on the stove, add 50g of butter. In a separate bowl, mix 3 tablespoons of starch in 150g of cold milk. Once the rhubarb releases juice, gradually add the milk while stirring continuously until the mixture thickens.
- Sugar: 200 g
- Butter: 200 g
- Vanilla pudding: 3 tablespoons
- Milk: 150 ml
4
Spread the filling on the browned dough and distribute evenly.
- Rhubarb: 500 g
5
Foam: beat the egg whites until thick, add 100 g of sugar and starch.
- Egg white: 3 pieces
- Sugar: 200 g
- Potato starch: 1 teaspoon
6
Spread the foam over the filling and bake in the oven at 190 degrees for 15-25 minutes.
