Rhubarb Pie

IMG_4578

Rhubarb pie – Szarlotka rabarbarowa ❤

Required: 18cmx18cm square baking tin

Ingredients:

Base:

225g flour

3/4 tsp baking powder

125g unsalted butter, chopped into small pieces

1 egg

1/3 cup sugar

3/4 pack of vanilla sugar

Filling:

1 pack of Polish vanilla pudding (budyn)

300g rhubarb

3/4 tsp cinnamon

1/4 pack of vanilla sugar

1 tsp Madagascan vanilla extract

1/8 cup of flour (to coat)

1/4 cup sugar

to finish: icing sugar

1. In a large bowl mix together the flour, baking power, sugar, vanilla sugar and cold butter pieces. Using a large knife chop the mixture into to very small pieces. Add the egg and combine all ingredients into a ball. To ensure the dough is smooth use your hand to combine ingredients. Divide the dough into two parts. Place each part into small sandwich bags and transfer to the fridge.

2. In the meantime, prepare the vanilla pudding. Polish pudding can in bought in any larger Tesco or Polish delicatessen in the UK. Following the instructions on the pack: place 500ml of water into a pot. Reserve 1/2 cup of water in a cup and boil the rest. Add the pudding powder to 1/2 cup of water and stir well. Once you bring the water to boil, add the pudding mixture and stir well for 30 seconds. Put aside. Grease the square tin with butter.

3. First part of the dough: Roll out the first part of the dough on a piece of baking paper. Transfer the dough into the baking tin covering the bottom as well as of the edges of the tin. Pierce the base generously with a fork and place the tin in the fridge.

4. Rhubarb: Cut the rhubarb into 1-2 cm pieces and transfer to a large bowl. Add cinnamon, vanilla sugar, sugar, vanilla extract and flour, stir well to ensure that the rhubarb is well coated. Put aside.

5. Second part of the dough: Roll out the second part of the dough on a piece of baking paper.

6. Preheat the oven to 180C.

7. Take the tin out of the fridge. Spread the rhubarb mixture evenly in the tin. Top generously with half (or 3/4) of the vanilla pudding. Make sure that the rhubarb is 90% covered. You can eat the remaining vanilla pudding with some fruit 🙂

8. Layer the second part of the dough on top and seal well on the edges. Using a fork, pierces the layer generously. Transfer the pie to the preheated oven and bake for about 45 minutes (until golden). If after 25 minutes the pie will already start turning golden, cover with kitchen foil and bake further.

9. Once the pie cools down sprinkle a generous amount of icing sugar on top.

Recipe inspired by Kwestia Smaku

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