Sunday, 26 May 2013

Rhubarb Pie

Ooops I did it again. After my famous apple pie there's another simple, quick, seasonal fix for a spring rainy (again) Sunday.

This recipe is from my mom. The holly rule of 5:

5 eggs
5 tbs plain flour
5 tbs sugar
5 tbs oil
lemon zest
vanilla extract
pinch of salt
backing powder
+ rhubarb (can be replaced by any other juicy fruit: strawberries, peaches, plums...)

First you separate the eggs.
Mix the yolks, 3 tbs sugar, the lemon zest and the vanilla and stir until the sugar melts.
Separately beat the eggs whites with the remaining 2 tbs sugar and pinch of salt to a soft foam.
Gently add the foam to the yolks, add the oil and consecutively the flour. Each spoon at the time. It's really important that the dough stays fluffy. Last mix one tee spoon baking powder with lemon juice or vinegar and add it to the dough. Stir gently.

Pre-heat the oven.
Grease the backing form with butter or oil, tap with flour.
Pour the dough into the form and gently add the rhubarb.

Bake until it turns gold.

I can only say that I saved the half to photograph after a very very tight fight! Again it was suuuper lecker!