Pie with cherries and rhubarb turns out to be very crumbly and delicate in taste. Rhubarb gives the dessert a spicy sour note.
It is necessary
- For crumb:
- - 210 gr. flour;
- - 150 gr. Sahara;
- - a pinch of salt;
- - 130 gr. butter.
- For the test:
- - 140 gr. flour;
- - 3/4 teaspoon baking powder;
- - a pinch of salt;
- - 170 gr. butter;
- - 170 gr. icing sugar;
- - 3 eggs;
- - half a teaspoon of vanilla extract.
- For filling:
- - 250 gr. rhubarb;
- - 250 gr. cherries;
- - 4 tablespoons of sugar;
- - a spoonful of flour.
Instructions
Step 1
Preheat the oven to 175C. Cover a baking sheet (33 x 22 cm) with paper, grease with oil and lightly sprinkle with flour.
Step 2
In a bowl, mix flour, sugar and salt, pour in melted butter.
Step 3
Mix the ingredients with a fork until they turn into crumbs. We put the bowl in the refrigerator.
Step 4
Put the icing sugar and butter in the mixer bowl. Beat until creamy.
Step 5
Drive in eggs one at a time, add vanilla extract and pour in a mixture of flour, baking powder and salt.
Step 6
Knead a homogeneous dough, set aside.
Step 7
Cut the rhubarb into small pieces, remove the seeds from the cherries. In a bowl, mix cherries and rhubarb with sugar and flour.
Step 8
Put the dough in a baking sheet and level, add the filling.
Step 9
We take out the crumbs from the refrigerator and sprinkle on the cake.
Step 10
We bake in the oven for 35-40 minutes, serve warm.
