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Rhubarb pie
Rhubarb pie
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A homemade traditional rhubarb custard pie. The pie is especially popular in the region where you can use your own rhubarb fresh from the garden. You can make the pie in many different ways, such as with crumbles, custard, or with double layer of dough. The sweetness of the pie depending on how much sugar you use.

Ingredient List for 8 servings:
Button Pie crust
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250 gr Flour
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100 gr Sugar
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1 Egg
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100 gr Unsalted butter

Button Filling
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1 Kilo Rhubarb
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5 Graham biscuits
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100 gr Sugar
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250 ml Crème fraiche
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1 Egg

Oven temperature:
200 degrees Celsius
Instructions:
Button Pie crust
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Mix all the ingredients for the pie crust to a smooth dough and let it rest in the fridge for 1 hour. Cover the bottom and the edges of a pie form with the pie crust. Let it lest in the fridge until it is time to put it in the oven.

Button Filling
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Preheat the oven at 200 degrees Celsius
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Peel and cut the rhubarb in small pieces.
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Crumble the graham biscuits on the bottom of the pie crust.
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Place the rhubarb on top of the biscuit crumbles.
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Place the pie crust in the middle of the oven for 20 minutes.
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Take out the pie crust from the oven and place it on the side for the moment.
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Beat the egg together with the sugar, add the cème fraiche and pour it over the rhubarb. Place the pie in the oven for another 15 minutes.

A selection of recipes from the same country.
This recipe is from France
A terrine is really easy to make and resemble old traditional country food your grandparents use to serve. This one is maybe not the most common one but really delicious. It is best served cold as a starter, or a side dish together with pickles and and potatoes.
A homemade French Bûche de Noël (Christmas log) is made of a chocolate sponge roll layers and filled with both white and dark chocolate mousse. The cake is covered in chocolate and decorated as a tree log. The fun part is to decorate the cake with small Christmas decorations.
This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
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