Every home baker has their trusted recipe for shortcrust pastry with rhubarb. However, if you’re looking for your favorite recipe that will stay with you longer, you’re in the right place!
Ingredients
For the pastry:
- All-purpose flour: 4 cups
- Butter: 250 g
- Sugar: 1 cup
- 18% cream: 2 tablespoons
- Baking powder: 2 teaspoons
- Egg: 1 piece
Additionally:
- Rhubarb: 750 g
- Sugar: 2 tablespoons
- Classic breadcrumbs (for sprinkling)
- Powdered sugar
Preparation
Sift the all-purpose flour and baking powder. Add the butter and chop it with a knife. Then add the remaining ingredients and knead the dough.
Divide the dough in half. Roll out one half onto a baking sheet lined with parchment paper, and put the other half in the freezer.
Peel, wash, and slice the rhubarb, then add sugar and mix.
Sprinkle the pastry with breadcrumbs and arrange the sliced fruits on top. Grate the frozen dough over the top using large holes of a grater.
Preheat the oven to 170-180°C and bake for 1 hour. Let the pastry cool, then dust with powdered sugar.
