Sand Cake with Sorrel
Description
Rhubarb pie is a wonderful alternative to ordinary pies. The rhubarb should be sorted and the stems removed beforehand. To prevent the filling from leaking, be sure to add starch and dry the rhubarb leaves after washing them. No excess moisture is needed there. The filling will settle during cooking, so press it into the form.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a sorrel pie.
- 2
Step 2
Sift the flour into a bowl, add sugar and baking powder, and mix.
- 3
Step 3
Grate the butter using a coarse grater into the bowl with the flour mixture.
- 4
Step 4
Rub everything between your fingers into a fine crumb.
- 5
Step 5
Crack an egg into a bowl.
- 6
Step 6
Quickly knead the dough, divide it into 2 parts. Take one part, 1/3 of the dough's weight, put it in a bag and place it in the freezer for 30 minutes.
- 7
Step 7
Place the remaining portion in a baking pan measuring 20 by 15 cm. Spread the remaining dough and smooth it over the bottom and sides to a thickness of 0.5 centimeters. Refrigerate for 30 minutes.
- 8
Step 8
Preheat the oven to 180 degrees. Cut the clean sorrel into thin strips and place it in a bowl.
- 9
Step 9
Add the sugar and starch to the bowl with sorrel.
- 10
Step 10
Stir and keep the sorrel until it becomes soft, but don’t let it release too much juice.
- 11
Step 11
Place the filling in the pan with the dough.
- 12
Step 12
Remove the dough from the freezer and grate it on a coarse grater over the sorrel.
- 13
Step 13
Place the pan in a hot oven and bake for 20–25 minutes until golden brown.
- 14
Step 14
Remove the pie from the oven and let it cool. Take it out of the pan and serve at the table.
- 15
Step 15
Ready. Serve at the table.