Great rhubarb pie. The base turns out to be tender and rich, since the dough is prepared with sour cream, sour rhubarb in the middle, and golden Streisel crumb on top. It looks very appetizing and tastes even better.
It is necessary
- - 500 g rhubarb;
- - 2 cups of flour;
- - 1 glass of sour cream;
- - 1 cup of sugar;
- - 100 g of butter;
- - 1 egg;
- - 1 teaspoon of baking powder, vanilla extract;
- - a pinch of salt, soda.
- For sprinkling:
- - 1 glass of flour;
- - 1/2 cup sugar;
- - 100 g of butter;
- - 1 teaspoon of cinnamon.
Instructions
Step 1
Peel the rhubarb, cut into thin slices. Grease a detachable mold 25 cm with butter, sprinkle with flour. Preheat the oven to 180 degrees.
Step 2
Whisk softened butter with sugar (beat for at least 5 minutes), add egg and vanilla extract (can be replaced with vanilla sugar), beat again until smooth. Add sour cream, stir. Sift flour along with baking powder, salt and baking soda. Add about a third of the prepared rhubarb to the resulting dough, mix, put in a mold. Top with leftover rhubarb.
Step 3
Prepare your sprinkles. To do this, grind 1/2 cup of sugar with 100 g of butter, a glass of flour to make a crumbly mixture. You can grind it with your fingers or a fork, or in a blender. Here as it will be more convenient to whom. Sprinkle this mixture over the top of the cake. You can also sprinkle the top with cinnamon, it will turn out very fragrant.
Step 4
Bake the tender rhubarb pie at the indicated temperature for 1 hour. Check for readiness with a toothpick - it should come out dry from the center of the pie. Let the pie sit in the pan for 5-10 minutes, then slide the knife along the sides of the pan to easily reach the pie. You can serve it immediately warm, but after cooling it does not lose its pleasant taste.
