French rhubarb pies
26. June 2013
I named it French, because I just put such cakes in memories of France. But the recipe is from Lenka who sent me their favorite version of the rhubarb in response to my gluten - free rhubarb-apple almond cake . Is perfect. I recommend not to omit the ginger and add some other spices. I like to use cardamom, cinnamon, and ground dried ginger. My cake is from Greek yoghurt and homemade eggs from my aunt from Morava, so it is so yellow ...
Thank you for a great recipe!
Postup
Make a smooth dough by mixing all the ingredients and leave it wrapped in the foil to leave in the refrigerator for at least half an hour or even the next day.
Preheat the oven to 180 ° C. Rip the rhubarb to 2 cm pieces (if it is young, do not have to peel it) and place it in the middle bowl. Add grated fresh ginger, cane sugar and mix. In the second bowl, mix all remaining ingredients on the fill.
Erase the cake form (which has a diameter of 28 cm). And roll the dough into a large, equally strong circle to cover both the bottom and the wall after being moved into the mold. Extend the overlapping edge of the dough with a knife.
Rash the ginger with sugar and sugar into the dough, spread evenly and pour the egg filling. Put in the preheated oven and bake until the surface becomes stiff and does not start to turn gray. Approximately 30-40 minutes.
