Tuesday, March 26, 2019

Rhubarb Pie with Cinnamon Cream Filling - Rabarberpaj med kanelgräddfyllning

RHUBARB PIE WITH CINNAMON CREAM FILLING
Rabarberpaj med kanelgräddfyllning

This is a different kind of rhubarb pie with a lovely, creamy cinnamon filling which will make any dessert sauce redundant!

1 pie, serves approx 6

Shortcrust dough:
1.2 cups flour
3 tablespoons sugar
4 oz butter or margarine
1 egg

Filling:
0.4 cup heavy cream
2 egg yolks
0.4 cup sugar
1 teaspoon vanilla sugar
1 teaspoon ground cinnamon
approx 3 cups rhubarbs in pieces


Heat the oven to 390F.

Quickly chop the ingredients together for the shortcrust. Press 2/3 of it into a pie pan, diameter approx 9 inches, and store cold together with the remaining shortcrust for about 30 minutes.

Pre-bake the pie crust in the lower part of the oven for about 8 minutes.

Beat cream, egg yolks, sugar, vanilla sugar and cinnamon just lightly together. Sprinkle the rhubarb pieces in an even layer onto the pre-baked crust and pour the cream filling on top. Coarsely grate the remaining shortcrust over the pie and bake in the lower part of the oven for 25 to 30 minutes.

Enjoy!

Bella

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