Tender and tasty rhubarb (rhubarb) pie

Today Smakota ( offers you to cook a delicious rhubarb (rhubarb) patties. The gentle combination of sourness of rumbambaru with soft meringue makes it especially tender and tasty.

A recipe for making a tender and tasty rumbambaru (rhubarb) roll

  • Butter (soft) – 175 g.
  • Sugar (125 g – for the dough, 75 g – for the meringue, 1,5 tbsp. for the filling) – 200 g.
  • Milk – 5 tbsp.
  • Yolk – from 4 eggs.
  • Flour – 500 g.
  • Baking powder – 1 pack (15g).
  • Salt – ¼ tsp.
  • Rhubarb – 6 large pieces (30-35 cm long).
  • Protein – from 4 eggs.
  • Lemon juice – ¼ tsp.

An interesting video on the topic – How to make chocolate sprinkles:

Let’s start by preparing the filling, we have rhubarb according to the recipe, wash it well, dry it, clean it, cut it into small pieces, if necessary, cut it lengthwise. Cover the chopped rhubarb with sugar (1,5 spoons), mix well, and put it in a colander to drain the excess juice (for at least 1,5 hours).

Now let’s prepare the dough. Take the eggs, carefully separate the whites from the yolks. We put the whites in the refrigerator, and add sugar, a pinch of salt to the yolks and beat them.

Cut soft butter into pieces. Sift flour together with baking powder, mix with butter, add yolk mass and milk. Quickly knead the dough (not very steep), roll it into a ball, wrap it in cling film and put it in the refrigerator (30-40 minutes).

We cut the parchment according to the size of the baking form (assuming that it will also cover the sides of the form. We roll out our chilled dough on the parchment and transfer it to the form. We spread the rhubarb on top in one row. Bake in an oven heated to 180 degrees for 20 minutes.

While the cake is baking, prepare the meringue. Beat the egg whites into a light foam, add lemon juice and, gradually adding sugar, beat until thick peaks.

After 20 minutes, spoon the meringue onto the hot rhubarb pie. We send it to the oven for another 25 minutes.

The rumbambar pie is ready. Bon appetit!

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