Early summer in Estonia means that everyone who has summer cottage or granny living in the countryside has a massive surplus of rhubarbs. There are lots of possibilities what to do with those sour stems of rhubarbs but the most popular option, of course, is a sweet rhubarb pie. This time Sloth went for the miniature pies, and we’re delighted to announce that they turned out super delicious.
Without further introductions, here are the instructions for making your own rhubarb deliciousness.
Here’s what you need:
For the pie crust:
– 5 dl (2 cups) wheat flour
– 2 dl (2/3 cups) powdered sugar
– Few pinches of salt
– 1 egg yolk
– 1 tbsp cold water
– 180 g (~6.5 ounces) cold butter
For the filling:
– 300 g (~10 ounces) rhubarb
– 4 eggs
– ~50 g (1/4 cup) sugar
– 1 tsp vanilla sugar
– 1,5 dl (1/2 cup) regular sugar
– 3 dl (1 ¼ cup) crème fraîche (or sour cream)
– 1 tsp corn starch
Here’s how you do it:
– Mix up wheat flour, powdered sugar and salt. Add butter and mix with flour until the mixture starts to get that crusty-crumby texture.
– Add egg yolk and cold water. Mix fast until you have dough.
– Lay the pastry into small baking dishes or muffin cups (or one large dish if that’s the kind of pie you want)
– Freeze the dough with the baking dishes for about 10-15 minutes
– Bake the crust in 200 °C (400 °F) oven for 10 minutes
– Time to make the filling. Cut up the rhubarbs, and lay them onto the pre-baked crust.
– Mix up eggs, regular and vanilla sugar, starch and crème fraîche. Pour the mixture on top of the chopped rhubarb.
– Set the oven to 180 °C (350 °F) and bake the pie for 20 minutes or until golden brown.
– Allow the tart to cool off before you enjoy your dessert.
Here are some tips for serving the rhubarb pies:
Sloth’s go-to extra layer for this cake is a classic – a few scoops of vanilla ice cream. If you’re against ice cream for some weird reason, feel free to top your rhubarb cake with some whipped cream. If you decide not o use any sort of cream at all, there are always fresh berries t make your dessert even better.
Here you go! Hope your sour rhubarb dessert turns out just as impressive as our cakes did. Enjoy and bon appetit!