Ingredients
24 cm.
Pastry
- 300 Gr. Flour
- 100 Gr. Sugar
- 80 Gr. Butter
- 1 egg plus 1 yolk
- 1 teaspoon baking powder
- 1 pinch of salt
For the filling
- 700g rhubarb
- 150g brown sugar
- 1 lemon
Preparation
- Pour the flour on a work surface.
- In the center add sugar, salt, yeast, eggs and butter at room temperature
- Knead quickly with your hands, until you get a smooth and firm paste
- Form a ball, wrap in foil and leave to rest in the refrigerator for 30 minutes
- Clean the rhubarb (watch the blog “Rabarbaro that delights. How to clean it” ), cut it into chunks and put in a non stick pan
- Scatter with sugar, add the lemon juice and simmer gently for 10 minutes over a gentle heat until the fruit is soft.
- Roll out the dough with the rolling pin in two discs; transfer one disc to a baking tin lined with parchment paper or buttered dusted with flour
- Fill with the rhubarb and cover it with the second disc of dough or with strips of dough. Bake in a hot oven at 180 degrees for 30/35 minutes
Notes
