Rhubarb, Walnut and Cinnamon Pie
12 servings
60 minutes
Rhubarb pie with walnuts and cinnamon is a true embodiment of European baking traditions. Its history is closely linked to rural areas where rhubarb was grown in home gardens and used in desserts for its refreshing tartness. This pie has an incredible balance of flavors: a delicate dough infused with cinnamon aroma, the sweetness of caramelized sugar and nuts, and a refreshing, slightly tangy accent of rhubarb. Its texture is soft but with a slight crunch on the top layer. The pie is served slightly warm and pairs perfectly with a cup of fragrant tea or coffee. This dessert is great for cozy family evenings as well as special occasions when you want to impress guests with a refined yet simple treat.
1
In a bowl, beat the margarine and 1.5 cups of brown sugar. Then add the egg.
- Margarine: 120 g
- Brown sugar: 2 glasss
- Chicken egg: 1 piece
2
In another bowl, mix flour, baking soda, and salt. Combine both mixtures and add sour cream. Then fold in the finely chopped rhubarb.
- Wheat flour: 2 glasss
- Baking soda: 1 teaspoon
- Salt: 0.5 teaspoon
- Sour cream: 1 jar
- Rhubarb: 2 pieces
3
Place the dough in one large or two small (20 cm) square molds.
4
In a small bowl, mix 0.5 cup of sugar, walnuts, softened butter, and cinnamon until crumbly. Sprinkle it on top of the dough.
- Brown sugar: 2 glasss
- Crushed walnuts: 85 g
- Butter: 1 tablespoon
- Ground cinnamon: 1 teaspoon
5
Bake in a preheated oven at 180 degrees for about 40-45 minutes until done. Cool and serve.
