Rhubarb Pie with Kefir
Description
The recipe will not take much of your time. A rhubarb pie is very delicate while hot, so to avoid breaking it, let it cool thoroughly before removing the parchment. If you bake the pie in a silicone pan, parchment is not needed, but still remove it after it has cooled completely. If you are worried that the rhubarb will release a lot of juice, you can mix sugar with starch and sprinkle it over the pieces. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients you need for a rhubarb kefir pie. Wash the rhubarb stalks and peel off the outer skin.
- 2
Step 2
Into a bowl, sift the flour and baking powder, add the sugar, add soft butter, and crack in an egg.
- 3
Step 3
Pour the kefir into a bowl, add the vanilla sugar, and mix until the batter is smooth and even.
- 4
Step 4
Line a 16 cm baking tin with parchment paper, brush with vegetable oil, and spread the dough. Cut the peeled rhubarb into pieces and arrange on top of the dough. If desired, you can sprinkle sugar on top.
- 5
Step 5
Place the tin with the pie in a hot oven and bake at 180°C for 30–40 minutes, until done. Remove the baked pie from the tin and cool on a wire rack; remove the parchment paper.
- 6
Step 6
Remove from the oven and serve warm or cooled.