This year at last we planted rhubarb in our garden No one missed it, just me. This year it was young, so I used it all in this pie. Everything was in it’s place – mild sourness, a little bit of sweetness. Hmmm we liked it very much

Dough:

300 g flour

1 teaspoon baking powder

100 g butter

1 tablespoon sugar

1/2 teaspoon salt

250 ml milk

Filling:

600 g rhubarb

200 g powdered sugar

2 tablespoons starch

2 tablespoons sugar

Coating:

1 lemon

1/2 glass powdered sugar

Place sifted flour, butter, baking powder, sugar and salt to the blender bowl. Turn on blender and mix everything till crumbs. The pour milk and knead till you get solid, elastic dough. Rap the dough to plastic film for food and put in the fridge for an our.
Take rhubarb stems, wash them and cut to 8-10 cm pieces. In the deep pot boil some water. Put 2 tablespoons of sugar. Then put rhubarbs to the boiling water and them there for 3 minutes. Sprinkle some starch, mix and pour to the sieve. Let cool.
Heat oven to 200°C. Grease rectangular baking form with butter. Take the dough out of the fridge, cut some piece of dough (about a palm size) and put aside. The rest of the dough thinly roll and cover with it baking form. Prick dough with the fork. Mix powdered sugar with the remaining starch and sift that mix over dough. Put rhubarb stems in one layer on the dough. Take the piece of dough that we putted aside and roll thinly. Cut into strips and decorate with them the pie. Bake in the oven for about 30 minutes. When you take the pie of the oven, for 10 minutes put it on the wet cold towel – it will be much easier to take the pie from the baking form. Mix lemon juice with powdered sugar and brush with this mixture hot pie.

Source: Школа гастронома. Изысканные блюда