Rhubarb Pie

First clean the fresh rhubarb, rinse and cut into cubes. Put it in a suitable bowl, pour the sugar over it and leave it like this for one night. The following day, drain the rhubarb well.

Knead the flour, cold egg, light butter, sugar, spices and baking powder into a smooth short pastry. Leave to cool for 30 minutes, then roll out and line a well-greased baking tray with it. Add the drained rhubarb juice to the whipped cream to make half a liter of liquid. Mix two pudding powders in a little water, add to the whipped rhubarb liquid to make a stiff pudding. While still hot, fold in the butter, cool, then fold in the eggs. Mix the rhubarb pieces with the pudding and spread it all together on the pastry base. Bake. Cool, butter and dust with powdered sugar.

Baking time: 20-half hours Temperature: 200 °C

Tip: Stock up on high-quality spices – it pays off!

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