Hello Steemians,
today I want to tell you how to make the worlds best Rhubarb Pie I think you could get. The recipe is from my mom and she allowed my to share it with you.
I know that it is nearly impossible to get some fresh rhubarb at this time of the year, but I think you can use the frozen one, too. So let's get started.
Attention: I am from Germany and I translated the recipe from German. I apologize for any typing and translation errors.
Ingredients
| Amount | Ingredient |
|---|---|
| 1000g (2.2 lb) | Rhubarb |
| 330g (12 oz ) | Sugar |
| 125g (0.275 lb / 1 Stick) | Butter |
| 9g (0.32 oz ) | Vanilla Sugar ( Amazon link or self made ) |
| 4 | Eggs |
| 230g (8.1 oz) | Flour |
| 1 Teaspoon | Baking Powder |
| 1 pack (100g / 3.525 oz) | Instant Vanilla Pudding |
Center
Peel the rhubarb and cut it in small cubes (1 cm 0.4 inch ). Put 3.5 oz sugar on the rhubarb and stir it all up. Wait some minutes to allow the sugar to infuse the rhubarb.
Cook a vanilla pudding with use of 8,45 oz juice from the rhubarb-sugar mixture instead of milk. After that put the Rhubarb into the warm vanilla pudding and again stir it up.
Cake base
Sieve the flour into a bowl add 3.5 oz sugar, 0.32 oz vanilla sugar, 1 stick butter and 1 Teaspoon backing puder. Crack in one Egg and beat well with a wooden spoon or mixer, until the mixture is smooth and fluffy. Pour the mixture into a cake tin and spread it evenly on the base. Best will be a springform if you have.
Pour the rhubarb-vanilla-pudding mixture on top of the cake base and smoothen it.
Place the cake in the oven at 340 degrees for 25 minutes.
The Top
Beat egg white from 3 Eggs until stiff then add 4.6 oz sugar and beat again for approximately 2 minutes. Apply the beaten egg white (like you can see at the picture) on your baked cake. Then put the cake back in the oven and wait until it's top gets light brown (8 - 10 min).
Take it out and let it chill down. Now get it out of the springform.
So I hope you will try it out and Guten Appetit!
External source for creating the vanilla sugar: http://www.germancorner.com/recipes/hints/vanillasugar.html