A very simple and everyone knows the recipe for making a grated pie, only with a filling that consists of rhubarb and orange.
Photo of the finished cake "Pie with Rhubarb and Orange" - at the first reading of this name it seems that something here does not fit with the ingredients, but it was not there! The recipe is very simple and familiar to many, but you just need to slightly change the ingredients of the filling and you get a completely new baked product at home. In tandem with a ripe orange, the sourness of rhubarb becomes mildly refreshing and mildly tonic. Boiled in a rich, sweet citrus juice, cubes of a stem-like plant turn a "banal" grated pie into an amazing pastry.
- Caloric content per 100 g - 350 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour
Ingredients:
- Butter - 100 g
- Sugar - 140 g
- Flour - 100-120 g
- Baking powder - 1/2 tsp
- Rhubarb - 3 cuttings
- Orange - 1 pc. + zest of another fruit
- Water - 30 ml
- Starch - 1, 5 tablespoons
- Salt - a pinch
Making a rhubarb and orange pie
1. Knead the shortcrust pastry by combining softened butter, 100 g of granulated sugar, a pinch of salt and flour with baking powder. Knead / grind all the components into crumbs with your fingers. A sweet streusel or English crumble powder is made in a similar way.
2. Remove the zest with fine shavings from a whole orange, from which we will squeeze fresh juice later. Toss with a second spoonful of chopped citrus peel into the flour mass - mix until the orange pieces are evenly distributed in the dough.
3. Remove the harder top layer from clean and dry rhubarb stalks, cut into cubes, add the remaining sugar, pour in freshly squeezed orange juice and put on fire.
4. First, bring to a boil, then, lowering the heat, boil until the sugar grains dissolve and the sour plant softens. This takes about 4-5 minutes.
5. Dissolve the starch in cold water and pour the cloudy composition in a thin stream, stirring constantly, into the hot mixture. Brew for 20-30 seconds until thickened.
6. While the rhubarb and orange jelly is cooling down, we are busy with the basis of the future pie. Divide the "marble" dough into two unequal parts. Roll up a dense cake from the larger one and distribute it inside a refractory container (in a baking sheet), for example, in the form of a square with parameters 25x25 cm. While working, we slightly tamp the dough.
7. Put the filling, warm or already cold by that time, on the bottom cake layer.
8. Using a spatula or spoon, distribute the greenish jelly over the entire square.
9. Leave the rest of the dough in a crumb state, sprinkle it on the filling and immediately put the dough into the hot oven. Bake for 25-30 minutes at 180 degrees until golden brown and dry.
Crunchy crumb, viscous, very aromatic layer with sourness and a wonderful citrus flavor are the essence of the rhubarb and orange shortbread cake.
And here is a video recipe for you on how to make a non-sweet rhubarb pie (quick English recipe):
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