Rhubarb Pie with Brandy

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Since rhubarb is quite tart, the amount of sugar added in recipes featuring it is a matter of personal preference. If you’re not fond of the bright tang of rhubarb, feel free to add more sugar.

Ingredients

Rhubarb - 17.6 oz
Raw cane sugar - 7.1 oz
Cognac - 0 fl oz
Wheat Flour - 10.6 oz
Baking Powder - 0.2 oz
Butter - 1.8 oz
Milk - 3 fl oz
Chicken Egg - 2 pieces
Salt - ½ spoons

Step by Step guide

Step 1

Clean the rhubarb stalks, cut them into 1 cm cubes, and marinate in a mixture of 100 g of sugar and some brandy.

Step 2

Sift the flour and mix it with salt, baking powder, and the remaining sugar. Cut the butter into tiny pieces and rub it into the flour and sugar mixture.

Step 3

Add one egg, milk, and knead the dough. Roll out the dough and divide it into two halves. Place one half in a suitable baking dish (the bottom of the dish can be lined with parchment paper and greased with butter), sprinkle the marinated rhubarb on top, and spread it evenly across the surface. Cover with the other piece of dough, seal the edges, make several cuts on the surface, brush with beaten egg, and place in an oven preheated to 392°F until the crust is thoroughly golden brown. This usually takes about half an hour.