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Recipes Russian Cuisine (Kitchen)

Rhubarb Pie

(Пирог с ревенем, Pirog s revenem)


6-8 rhubarb stalks

2 eggs

1 cup flour

6 tbs sugar

4 tbs powdered sugar

6 oz butter

2 tbs sour cream

1 tsp baking powder

Pinch of salt


This is an absolutely magical pie both in its taste and simplicity of preparation.

Peel the rhubarb with a vegetable peeler.

Rinse the rhubarb and pat dry with a paper towel.

Finely chop with a knife.

Transfer to a bowl.

Add 3 tablespoons of the sugar.

Mix the sugar with the rhubarb and refrigerate the filling.

Prepare the dough.

Place the butter into a food processor.
Add the 2 heaping tablespoons of the sour cream.

Separate the egg yolks from the whites. Put the whites into a bowl and refrigerate.

Add the yolks to the butter in the food processor.

Pour in the remaining 3 tablespoons of the sugar along with the flour.

Add the baking powder (you can substitute with 1/3 teaspoon of the baking soda).

Mix all the dough ingredients in the food processor.

The resulting dough will be soft.

Line the bottom of a 9-inch springform cake pan with the baking paper.

Put the dough onto the paper.

Smooth the dough all over the bottom of the pan raising the edges about 0.5” over the rest of the dough.

Refrigerate the pan with the dough.

Turn on the oven to 300F.

Take the egg whites out of the fridge. Add the pinch of the salt and powdered sugar.

Beat the egg whites with the powdered sugar and salt with a mixer till stiff peaks form. You’ll need to beat the egg whites for 10-15 minutes. Be patient so that you end up with the perfect merengue.

When you finish beating the egg whites your oven will be heated perfectly.

Now you need to quickly assemble the pie.

Place the rhubarb filling into the cake pan.

Spread it evenly all over the dough.

Spread the merengue over the filling.

Smooth the merengue with a spoon.

Place the pie into the oven for 55 minutes.

The merengue and the dough will rise during the baking.

Remove the pie from the oven and run a knife around the edge of the pie to separate merengue from the sides of the pan.

Remove the sides of the pan.

Cut the extra paper all around the pie with scissors.

Transfer the pie along with the remaining paper onto a flat serving platter.

Let the pie cool off for 10-15 minutes and serve.

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Added 21.07.2016

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